Lotus root: commonly known as "lotus root", "lotus root tip" collectively referred to as "lotus root belt", is the stem of the connecting line lotus root and young lotus leaves, water content of the taste of the large crunchy, aftertaste, summer vegetable The first choice of summer vegetables, origin is known as the "land of fish and rice" Jingzhou, Honghu, Tianmen, Xiantao and other places.

Basic introduction Chinese name: lotus root slightly Common name: lotus root slightly child Distribution range: Jingzhou, Honghu, Tianmen Functions: relief of annoyance and poison, under the blood stasis Morphological features, distribution range, the main value, Morphological features Lotus root slightly is a real seasonal dish, only produced in early summer May-August. In May and June, when the lotus leaves and flowers bloom as far as the eye can see, farmers set up their boats and go into the lake to pick lotus root tips. After this time, the root tips slowly grow into the lotus roots we usually eat. Lotus root tip and lotus root can not be both, lotus root farmers are afraid of losing the year's lotus root harvest, are reluctant to pinch the tip of the lotus root is only exposed to sell, because of this, the tip of the lotus root is twice as expensive as the lotus root. Lotus root is the young rhizome of the lotus, by the rhizome at the top of an internode and the terminal buds. Lotus root and lotus root are homologous organs, and when the conditions are right, the lotus root expands and becomes lotus root (so, to be precise, lotus root is an expanded rhizome). The people of Hubei love to eat lotus root. In fact, in ancient times, there is the habit of harvesting lotus root, such as "Compendium of Materia Medica" recorded "lotus root vegetables" is now known as the lotus root. At present, the market sale of edible lotus root belt, there are two main sources, namely, son lotus and lotus root lotus, son lotus is the main. When the lotus is cultivated in Hubei and other places, it is usually planted once and planted continuously for three years. From the second year onwards, due to over-dense plants in the field, the harvesting of lotus root ribbons actually serves to thin out the seedlings. Therefore, lotus root ribbons are by-products in the cultivation of ZiLian. In addition, there are some farmers who utilize lotus root (Lotus root) to harvest lotus ribbons. The lotus root ribbons are thicker and crunchier compared to the sub-lotus root ribbons. Distribution Area The production area is known as the "land of fish and rice" Jingzhou, Honghu, Tianmen, Xiantao and other places. The main value can be fried, mixed, fried, steamed, deep-fried and stir-fried. Can be used as the main ingredient, and can be used as ingredients, meat and vegetables are suitable. The two most famous dishes are stir-fried lotus root ribbons and hot and sour lotus root ribbons, but no matter how you eat it, the flavor is excellent. Cut the lotus root into long thin pieces with a slanting knife, add shredded red chili peppers and stir-fry for a few moments. The finished dish of lotus root is crisp and gluten-free, with a strong fragrance, tender, elegant, simple, fresh, flavorful, spicy and refreshing, which is not an overstatement to describe it. The use of lotus root strips processing pickles, such as hot and sour lotus root strips, sweet and sour lotus root strips, etc., is also very popular among consumers. Efficacy Regarding the medicinal value of lotus root, Li Shizhen's "Compendium of Materia Medica" recorded that "lotus root" (lotus root) "smells sweet, flat, and non-toxic," and quoted Song Su Song's "The Classic of the Materia Medica," which stated that lotus root "is the main treatment for It is also quoted in Song Su Song's "The Illustrated Classic of the Materia Medica" that the "main treatment" of the lotus root is "raw food, the main cholera after the deficiency of thirst and vexation can not be eaten, to relieve the poison of wine and food. In addition, the Compendium of Materia Medica also cites Wang Ying's Food Materia Medica (1620 AD), which states that the lotus root belt "relieves vexation and poison, and removes blood stasis". Li Shizhen also said that lotus root ribbons "have the same function as lotus root". Hot and Sour Lotus Root Scallops Table of Contents Ingredients Step by Step Note: Ingredients Lotus Root Scallops, Dried Chili Peppers, Shredded Ginger, Salt, Vinegar. Step 1 Wash fresh lotus root and slice diagonally into inch pieces; soak in water to avoid discoloration. If lotus root is old or not too fresh, peel it. 2 Cut red pepper into julienne strips. 3 Heat the oil in a pan, add the ginger and dried chili peppers and sauté over low heat until fragrant. 4 Pour in the drained lotus root and shredded red pepper, stir-fry quickly until raw, add white vinegar and salt to taste and stir-fry evenly. Note: Lotus root into the pot after the whole process, the action should be nimble ha, the best stir-fry time of no more than three minutes to maintain the crispness of the lotus root without destroying its fragrance.