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Food Story: Autumn brings lotus roots to the kitchen

Speaking of seasonal vegetables in autumn, lotus root cannot be ignored. Now is the time when fresh lotus roots are on the market. Go to the market and buy a few kilograms of lotus roots. Either stew or stir-fry, eat them raw, or eat them cold, whatever you like, the food will come alive on the table.

Lotus root is the rhizome of lotus. It looks fat and is connected by joints. There are a number of small tubular holes in the middle, which are connected by silk after being broken, which is the so-called "lotus root broken silk connection". Lotus root is crisp and slightly sweet. It is often used in cooking in the north, so it is called lotus root or lotus root. It is generally called lotus root in the south and can be eaten raw or cooked. The medicinal value of lotus root is quite high. It can nourish yin and clear away heat, moisten dryness and quench thirst, clear the heart and calm the mind. Eating lotus root in autumn can also nourish the lungs and blood, lower blood sugar and lipids, resist aging and prevent cancer, lower blood pressure and relieve pain. In addition, lotus root powder is made from lotus root, which is easy to store. When you want to eat, brew it with boiling water, which can not only eliminate food and stop diarrhea, but also appetizer and clear away heat.

Lotus root is both common and common. To list the famous lotus root products in the country, there is Suzhou's "snow lotus root", which is as white as snow, tender, crisp and sweet. The poet Han Yu once praised it as "cold is sweeter than frost, snow is sweeter than honey, and it heals all the troubles in the mouth." There is also the "White Arm Lotus Root" from Hanshou County, Hunan Province, which is as white as jade, as strong as an arm, and juicy as honey. It tastes tender, crispy, and watery. "Honghu lotus root" from Hubei Province is rich in starch, protein, vitamins and other ingredients. It is delicious and refreshing. It has long been famous at home and abroad and is known as the "treasure in the water".

My hometown is also rich in lotus root. In autumn, when the rice is ripe and the fields are golden, the lotus roots in the lotus pond can be dug out. Although the lotus root in my hometown is not very famous, its appearance is exquisite and beautiful, the meat is crisp and tender, and it tastes unique. There are many ways to eat lotus root. The most common ones in our hometown are fried lotus root slices and simmered in lotus root soup. Among them, "Lotus Root, Fungus and Pork Ribs Soup" is my favorite.

"Lotus root, fungus and pork ribs soup" is simple and easy to learn. First prepare the ingredients, select three to four sections of medium-sized lotus roots, half a catty of ribs, six wild black fungus, six red dates, a small piece of ginger, and a spoonful of cooking wine. First cut the lotus root into hob pieces and soak the black fungus in advance. After washing the ribs, put cold water into the pot, add a little cooking wine, wait for the water to boil, cook for one minute, pour away the water and then wash. Then put the ribs into the pressure cooker, add water to cover the ribs, add cooking wine and ginger, put the steam on, and press for 8 minutes. Move the ribs in the pressure cooker to a casserole, add lotus root, fungus, jujube, add appropriate amount of cooking wine, and cook over low heat for 20 minutes. I like the lotus root to be a little crispy. If you like pink lotus root, you can put it in the pressure cooker and cook it for 10 minutes. In this way, a pot of "Lotus Root, Fungus and Pork Ribs Soup" with a strong fragrance of lotus root is made.

When entertaining guests in my hometown, another specialty is fried lotus root. First, cut the lotus root into half-inch-thick round slices, fill the small holes with minced meat filling, then coat the lotus root slices with a layer of flour, and fry them with camellia oil from your hometown. They will be golden, crispy, sweet and delicious. The children’s favorite food is the lotus root starch dumplings, which are both sweet and delicate, leaving endless aftertaste.

Isn’t there a folk saying that “lotus is a treasure, and autumn lotus is the most nourishing”? Lotus root is worthy of being the "master dish" of autumn.