Current location - Recipe Complete Network - Food world - How do you cook with lotus flowers? You can make lotus flowers and eat them. Which lotus flowers can be eaten and which ones cannot be eaten?
How do you cook with lotus flowers? You can make lotus flowers and eat them. Which lotus flowers can be eaten and which ones cannot be eaten?

Lotus scallop soup color and aroma: soft, white and delicious

Ingredients: 6 eggs, 50 grams of scallops, 400 grams of chicken balls, 500 grams of shrimp glue, some food coloring

Accessories: appropriate amounts of salt, cooking wine, monosodium glutamate, and soup stock

Production:

1) Boil the eggs in a pot with cold water, remove the yolks and leave them behind Egg whites; blanch chicken balls and scallops separately and set aside;

2) Take a basin, use shrimp glue, egg whites and appropriate amount of food coloring to make a lotus shape, put it in a cage and steam it;

3) Pour the soup into the soup pot, add the blanched chicken balls and scallops, add salt, monosodium glutamate and cooking wine, bring to a boil, then add the steamed lotus tea to make a lotus flower. Cook as a delicacy. :Lotus tea relieves heat and clears fire

For lotus tea, it is best to use water lilies from water lilies. There are 9 colors of water lilies, among which the tea soup brewed from yellow water lilies has the most fragrant taste.

Lotus tea has a light fragrance in the mouth and lingers on the teeth and cheeks. After drinking it for several times, you will feel the rich fragrance and it can also relieve heat and clear away fire. In addition, lotus tea is also rich in pollen, vitamins, 17 kinds of amino acids, anti-corrosive acid and various trace elements such as calcium, zinc and iron needed by the human body. Bad breath. Especially the β-carotene in lotus powder has anti-cancer, anti-cancer and anti-stone effects.

Brewing method: First wash the perfume lotus, put it into a teapot, and soak it in boiling water for 5 minutes.

Stems: Lotus stems are fragrant and fragrant

For the lotus stems used in the dish, the water lily stems "Guolenghe" are used. After being cut into strips, they are stir-fried over high heat. The taste is delicious and the texture is crisp. , there are still short threads attached when biting.

Leaves: Steamed vegetables with lotus leaves add flavor and retain fragrance

Everyone likes to use lotus leaves to steam vegetables in summer. Steamed meat with lotus leaves, the lotus fragrance penetrates into the meat, which is fragrant and delicious; in addition, lotus leaves contain substances such as nuciferine, nuciferin, and quercetin, which have the effects of relieving heat and heat, quenching thirst, promoting body fluids, and regulating the spleen and stomach.

There is a popular dish called "Land of Fish and Rice", which uses lotus leaves as the base, is topped with glutinous rice, and steamed freshwater fish. The tender fish meat has the elasticity of glutinous rice and the faint fragrance of lotus leaves, making it very popular among the public.

"Baked with Lotus Flavor" is another trendy cooking method. The fragrance of lotus, salt and spices combine to form a refreshing compound aroma. The famous "Fresh Lotus and Salt Baked Water Fish" in the catering industry of Shunde, Guangdong is convenient. It is made by wrapping seasoned fish pieces in fresh lotus leaves, then burying them in hot coarse salt and baking them. It is fragrant, delicious and tender. Later, a chef "invented" the baked lotus flavor in bamboo tube and the baked lotus flavor in tinfoil. The representative dishes are "Baked Lotus Flavor Shrimp in Bamboo Tube" and "Baked Bamboo Shoot Shell Fish in Lotus Flavor Tinfoil" respectively.