Spicy lotus root strips:
Cut the lotus root into long strips with the thickness of the little finger (it's too troublesome for diced lotus root), stir-fry a lot of pepper and dried chili in Jiang Mo (as long as it's not spicy), pour in the lotus root strips, and add salt, sugar and white vinegar (it must be white vinegar, and other vinegar will discolor the lotus root strips). If it's too dry, you can add a little water. When cooked, put monosodium glutamate out of the pot. Spicy, sweet and sour, there are several flavors, so you should put enough seasoning.
Spicy diced lotus root practice:
1 Wash the lotus root and cut it into dices. You can soak it in clear water or put a little vinegar to remove astringency and prevent discoloration.
But don't soak for a long time, or the nutrition inside will be gone.
2, dry pepper, pepper (pepper is best) after the pot, quickly add lotus root diced, stir fry, add vinegar, monosodium glutamate, sugar, salt, stir well.
After mixing, you can go out of the pot, and you don't have to fry the lotus root for too long.
Simple, five minutes, but it tastes sweet and sour, and it is definitely a catchy home-cooked dish!
hot and sour lotus root
Peel and wash the tender white lotus root, and cut it into one-inch square dices. Put it in a leaky bag and soak it in clear water, so that the fried food will not change color. The oil temperature in the pot is 50% to 60% hot. First, stir-fry shredded ginger and dried Chili peppers, and then pour the diced lotus root into the pot, and stir-fry constantly. After the lotus root becomes a mature color, sprinkle a proper amount of salt and pour in a lot of vinegar. In short, the more peppers there are, the more vinegar will be added, and a little soy sauce will be added for color matching. In order to maintain the umami flavor of the lotus root, you can also put a little sugar, turn the fire to medium heat and stir-fry for three or two minutes.
Fish-flavored diced lotus root
Ingredients: lotus root
Accessories: mushrooms, tenderloin, green beans, green peppers, chopped green onion and ginger.
Seasoning: salt, sugar, vinegar, soy sauce, water starch, sesame oil, Chili sauce.
Operation:
1, adding salt to tenderloin, adding fresh meat, and pickling with water starch;
2, Chili sauce, vinegar, raw juice;
3. Add oil to the pan, heat it, add chopped green onion and ginger, pour diced meat, diced lotus root and diced mushrooms and stir fry together;
4, add sauce to the pot, add water and stir fry, pour in diced green peppers, add salt and add fresh days, pour in green beans and stir fry, thicken and pour in oil.
Wuhan ouyi
All kinds of ways to eat lotus root and all kinds of benefits of eating lotus root can not be covered in one article. As a person who loves lotus and loves lotus root, apart from the health care value of lotus root, just the taste of lotus root is enough to fascinate people.
Lotus root is a suitable thing for raw and cooked food. As early as the Western Zhou Dynasty BC, our ancestors began to eat lotus root. People in Wuhan like to eat lotus root, on the one hand, because Zeguo, a water town, is rich in lotus root vegetables, on the other hand, the spicy Wuhan people also need lotus root as a vegetarian food that can regulate the stomach and relieve the stagnation of liver fire caused by spicy.
After the cold dew, the lotus leaves are exhausted, and it is the season of scouring and stepping on the lotus roots, and the lotus roots in the streets are fragrant. On the streets of Wuhan at this time, you can often see an elderly grandmother walking with a basket full of "lotus root intestines". This arm-like lotus root knot is suitable for stewing soup, especially stewing bones. Wuhan people's preference for lotus root can be seen from the soaring prices of pork chops and tube bones in autumn and winter.
The tradition of eating lotus roots has a long history. Nowadays, people in Wuhan eat lotus roots in a variety of ways, and they no longer distinguish between spring, summer, autumn and winter.
Lotus root juice: fresh lotus root is washed and shredded, squeezed with gauze, boiled and slightly cooled, which is a good drink for invigorating spleen and appetizing, and has the effects of moistening lung and calming. Or you can use a machine to beat the diced lotus root into a paste, filter out the dregs and boil the juice for drinking. The taste of dregs is also good, slightly astringent, but very fragrant.
Water chestnut crystal sugar lotus root soup: 200 grams of lotus root, 250 grams of water chestnut, and appropriate amount of crystal sugar. Wash lotus root and cut into small pieces. Wash water chestnut and peel it. Add a proper amount of water to the casserole, put the lotus root and water chestnut into the pot and simmer for 20 minutes, then add the rock sugar and stew for 10 minute, and serve. Clearing heat and promoting diuresis, invigorating spleen and appetizing.
Fresh lotus root porridge: Boil100g of japonica rice and 200g of lotus root slices * * * and add sugar to eat when cooked.
Lotus Root Silk Cake: Peel1000g fresh lotus root and shred it, mix well with 200g glutinous rice flour, spread it in a steamer, and sprinkle with some dried fruits such as sliced plums, melon seeds and cherries. Steam for 20 minutes on high fire, take out, cool, cut into rectangular pieces, and sprinkle some sugar after serving. The color is blue and purplish, and the taste is glutinous and sweet.
Fragrant lotus root slices: lotus root and water chestnut are washed and sliced, red pepper is diced, and celery is diced. Stir-fry celery, then add lotus root slices and water chestnut slices, then add red pepper, add a little soup and cook for 2 minutes. Season, thicken, and take out the pot. The sweetness of lotus root and water chestnut, the freshness of red pepper and the fragrance of celery are combined together, which is pleasing to the eye.
How to cook lotus root: chop lotus root into soybean size, add ground rice flour (japonica rice, the size of millet), add salt, add chopped red pepper the size of a small fingernail according to taste, add a small amount of cold boiled water, stir well, and knead it by hand without dripping water. Put it in an airtight container and press it tightly. Seal and marinate for half a month. This is a practice in rural areas of Hubei Province. When you want to eat, you can steam it, fry it, accompany the meal with wine, and it is delicious and appetizing.
Stir-fried lotus root slices: choose white lotus root, remove the epidermis, wash, cut into lotus root slices, rinse in cold water and drain. Heat a clean wok over a high fire, add 50g of cooked lard, stir fry with ginger slices and lotus root slices, and sprinkle water while frying. When the lotus root slices are eight ripe, add refined salt and sugar, continue to stir fry, add monosodium glutamate, and serve. This dish is white and shiny in color, tender and crisp in texture, salty and slightly sweet in taste, and quite memorable.
Jiangmi lotus root: glutinous rice lotus root. Cut off the lotus root nodes at one end of fresh lotus root with a knife, drain the water in the lotus root holes, pour glutinous rice into the lotus root holes, seal the cut lotus root nodes and insert them together with thin bamboo sticks. Pour cold water into aluminum pot, add glutinous rice lotus root, and cook for an hour with strong fire. When the lotus root turns purple, fish it into a cold water basin, scrape off the skin of the lotus root, and reveal reddish lotus root meat. Brown sugar and sweet osmanthus are melted together with boiling water. Steam the glutinous rice lotus root in a cage for 10 minute, take out the lotus root node, and cut it into one-minute thick slices. Pour brown sugar and osmanthus juice, and then sprinkle with white sugar to serve. This dish is reddish in color, soft and tender in texture, sweet and fragrant in taste, and it moistens the intestines and helps digestion.
Hot and sour diced lotus root: As the name implies, it is diced lotus root cut into 1 cm square. Soak diced lotus root in clear water for a while. Take the oil pan, when it is about 50% hot, add chopped pepper, stir-fry it a little, then add lotus root diced, stir-fry over high heat, add white vinegar, salt and water, turn the fire to medium heat, stir-fry for two or three minutes, add chicken essence, and take out the pan. Hot and sour diced lotus root can also use dried Chili instead of chopped pepper, which tastes more vigorous.
Fried lotus root clip: This is a snack that can be seen everywhere in Wuhan in winter. Peel and wash the fresh lotus root, cut it into thin slices, and be very careful when cutting it. The two pieces must be connected together. Meat stuffing should be neither too fat nor too thin. Chop the meat into minced meat, add onion, ginger, salt, monosodium glutamate and a little spicy seasoning, and then put the minced meat in two thin lotus root slices. Mix the flour with water to make a thick and uniform paste, and mix a small amount of alum and alkali into it, so that the fried lotus root clip is crisp and crisp. Put the lotus root clip in the flour paste and roll it, so that the flour paste covers the lotus root hole, and then fry it in the oil pan. Fried lotus root clips are very fastidious about fire power, so it is necessary to heat the oil to seven or eight points in a hurry. If the fire is too weak, the fried lotus root clip will not be crisp, the taste will be slightly cotton, and the oil and gas will be heavier.
Lotus root balls: Rub lotus root into silk, chop it with a knife, put it in a basin for precipitation with water, drain off the water, add a proper amount of salt, Jiang Mo and chopped green onion to the lotus root residue, stir it evenly, and hold it into balls with your hands, leaving a little water, otherwise it will be easy to disperse when frying. Oil pan, warm the oil on low heat, not too high. Gently put the meatballs into the oil pan, and it is best to protect them with a small colander to avoid scattering. Lotus root meatballs are crispy outside and tender inside, fresh and delicious, and not greasy at all. In Hubei, long ago, lotus root meatballs, coriander meatballs and tofu meatballs were the three treasures of the poor, comparable to meatballs.
Deep-fried shredded lotus root: cut the lotus root into filaments, add salt and spicy fresh powder to taste, marinate for a while, put it in a flat pan, fry it in a pan, and it is cake-shaped, crispy and sweet.
Powder steamed lotus root: wash lotus root, scrape off the skin, smash it with the knife surface, and then hammer it into a block with the back of the knife (avoid touching lotus root with iron knife to avoid blackening). Wash and dry the japonica rice, put it in a wok and fry it for about 5 minutes on low heat, which is appropriate when it is slightly browned. Grind the fried rice into roe-sized powder. Cut pork (preferably pork belly) into 5cm square thick slices, drain the water, add refined salt, soy sauce, Jiang Mo, Shaoxing wine and monosodium glutamate, mix well together, and pickle for 10 minute. Mix lotus root with meat, mix with spiced rice flour and steam for half an hour. Stir-fried rice to digest food, steamed lotus root to moisten intestines and smooth qi, and steamed vegetables to maximize the nutrition of vegetables.
Sliced beef with fresh lotus root: Slice beef slices, season with cooking wine, Jiang Mo and starch, stir-fry in a clear oil pan, and take out the pan for later use. Slice tender lotus root, stir fry in a clear pot for a while, pour in beef slices to be used, add salt and monosodium glutamate, then pour a little yellow wine, stir fry quickly, sprinkle coriander powder and mix well. Red, green and white set each other off, the meat is tender and crisp, and it is extremely delicious.
Old lotus root sparerib soup: Boil the ribs with water and ginger slices, skim off the floating foam, add the old lotus root cut into pieces or sections, and simmer in the casserole until the ribs and lotus root are crisp and rotten together. This soup is light purple in color, and the lotus root is light and refreshing.
Chef tips
Health care value of lotus root
Lotus root: sweet, rich in starch, protein, vitamin C and B 1, and inorganic salts such as calcium, phosphorus and iron. Lotus root meat is easy to digest and is suitable for nourishing the young and the old. The lotus root is cold, which has the functions of clearing away heat, relieving annoyance, cooling blood, stopping bleeding and removing blood stasis; Cooked lotus root is warm, which has the effects of nourishing the heart, generating blood, nourishing and strengthening the spleen and stomach. Women don't eat cold after delivery, but they don't avoid lotus root because it has a good effect of removing blood stasis, so there is a saying among the people that "new tender lotus root is better than cure too much" Lotus root powder made from lotus root is nutritious and easy to digest, and has the effects of nourishing blood, stopping bleeding, regulating middle energizer and stimulating appetite.
The lotus root nodes between lotus root segments contain about 2% tannin and asparagine, which has stronger hemostatic and astringent effects than fresh lotus root and can also relieve crab poison. The flowers, leaves, stems, whiskers, awns, lotus seeds and lotus plumule of lotus root have their own functions, and they can all be used as medicine to treat diseases. Lotus root can be divided into swinging lotus root and field lotus root. The difference between them depends on the number of central holes: the swinging lotus root has 9 holes, and the field lotus root has 1 1 holes. Dang lotus root, also known as pool lotus root, is more crisp, sweet and juicy. Many years ago, it was the most famous one produced by Huang Tiandang in the southeast corner of Suzhou.
Lotus root, also known as lotus root, contains a lot of starch, protein, vitamin B, vitamin C, fat, carbohydrates, calcium, phosphorus, iron and other minerals. Its meat is tender, white and round, and its taste is sweet and crisp. It is comparable to pears when eaten raw. Traditional Chinese medicine believes that nature, taste and efficacy: sweet, astringent and cold, the living can clear away heat and produce fluid, cool blood and disperse blood stasis to stop blood, and the cooked can strengthen spleen and appetite, replenish blood and stop diarrhea and solidify essence, which can supplement the deficiency of five internal organs, strengthen bones and muscles, and enrich blood and nourish blood. Lotus root is a health food for men, women and children in autumn.
1. cold lotus root cucumber
Wash the fresh lotus root, scrape and peel it, cut it into four petals, then slice it, shred the cucumber, scald the cucumber in boiling water, immediately soak it in cold water 10 minute, take it out, and add white vinegar, sugar, white sesame seeds and so on to taste.
2. Fish-flavored lotus root silk
First, use sugar, vinegar, chilli, pepper powder, soy sauce, chopped green onion, minced garlic, ginger rice, monosodium glutamate and starch to make a "fish-flavored" seasoning for later use. Stir-fry the shredded lotus root in a clear oil pan for a while, stir-fry the seasoning quickly and mix well, and then get out of the pan. It tastes spicy, crispy and has a good rhyme.
3. Sliced chicken with fresh lotus root
Batch the chicken breast into thin slices, hang the sauce with starch and egg white, stir-fry it in a clear oil pan, and take it out for later use. Slice tender lotus root, stir fry in a clear pot for a while, pour in chicken slices, add salt and monosodium glutamate, then pour a little yellow wine, stir fry quickly, sprinkle coriander powder and mix well. This dish is green and white, and the chicken is tender and crispy, which is extremely delicious.
4. Hot and sour diced lotus root
Peel and wash the tender white lotus root, and cut it into one-inch square dices. Put it in a leaky bag and soak it in clear water, so that the fried food will not change color. The oil temperature in the pot is 50% to 60% hot. First, stir-fry shredded ginger and dried Chili peppers, and then pour the diced lotus root into the pot, and stir-fry constantly. After the lotus root becomes a mature color, sprinkle a proper amount of salt and pour in a lot of vinegar. In short, the more peppers there are, the more vinegar will be added, and a little soy sauce will be added for color matching. In order to maintain the umami flavor of the lotus root, you can also put a little sugar, turn the fire to medium heat and stir-fry for three or two minutes.
5. Fried lotus root box
Wash the lotus root, peel it, scald it, cut it into 0.2 cm thick pieces with a top knife, and connect every two pieces into a hinge. Put the meat stuffing into a bowl, add 3 grams of onion, Jiang Mo, soy sauce, refined salt and 6 grams of water starch, stir well to form stuffing, and then mix the remaining water starch, baking soda powder and spiced powder into paste. Add lotus root into the meat, dip it in the paste, and fry it in the pan.
6. Pan-fried lotus root cake
Grinding lotus root, steaming lotus root in water (easy to control its shape), adding cooked mushrooms, carrots and raw powder seasoning, mixing well, and dividing into 4 equal parts. Heat 2 tablespoons of oil, add lotus root paste, flatten it slightly with a spatula, and fry until fragrant.
7. glutinous rice dumpling
This is a traditional snack in Hunan. Chop tender lotus root into fine particles, stir-fry in oil pan, and add chopped green onion and ginger rice as stuffing. Glutinous rice flour is mixed with water to make dough, and the lotus root stuffing is wrapped, kneaded into dough, kneaded into dumpling shape, and then fried golden. It is crispy outside and waxy inside, and the lotus root is fragrant and delicious.
8. Sweet-scented osmanthus glutinous rice lotus root
Fill glutinous rice in the fat and clean big lotus root canal, cook and cut into pieces, and sprinkle with a layer of sugar and osmanthus. Coupled with a bowl of sweet and thick glutinous rice porridge, it has a unique flavor.
9. Lotus root and bean paste
Rub lotus root into mud, add glutinous rice flour, mix well, wrap in bean paste, and fry in oil pan, which is sweet, crisp, sticky and delicious.
10. Sweet and sour lotus root
Remove the knots from tender lotus root, peel and clean it, cut it into pieces, blanch it in a boiling water pot and take it out. After draining off the water, add white sugar, refined salt and Chili oil and mix well. Sprinkle shredded red pepper and ginger on it, and pour white vinegar and sesame oil on it. It is a delicious wine accompaniment.
1 1. Lotus root drink
Take clean tender lotus root, rub it into lotus root paste, wrap it with gauze, add sugar, mix it with cold boiled water and drink it, which can clear the heart and moisten the lungs. If brewed with boiling water, it becomes a cup of delicious lotus root starch.
13. Bamboo Sheng Lotus Root and Mushroom Soup
The bamboo sheng is soaked and washed, and then washed after flying. Cut the lotus root into thick slices. Soak six mushrooms and remove their pedicels. Wash the lean meat eight or two times, and then rinse it after flying. Bring a proper amount of water to a boil, add bamboo sheng, lotus root, mushrooms and lean meat, simmer for two hours after boiling, and season with salt.
Bamboo sheng itself is tasteless, so the taste of other ingredients should be rich, and the soup will be delicious and delicious. Bamboo sheng has the effect of lowering blood pressure and cholesterol.
14. Lotus root and barley ribs soup
Pork ribs 12 two lotus roots 10 two spoonfuls of coix seed, wash lotus roots, wash thick slices of coix seed, put all the materials in the pork ribs after boiling, then open them, cook them on slow fire for 2 hours, and finally season them with salt.
This dish: diuresis and heat clearing, lung benefiting, spleen strengthening and stomach strengthening. Eliminating dampness and clearing heat, strengthening spleen and stomach, strengthening bones and muscles, preventing colds and making children grow up healthily. Yesterday, my son drank a big bowl of soup. He drank it himself and didn't need anyone to feed him. He usually stewed ribs soup, and most of the time he had to feed it before drinking it. I ate six soft slices of lotus root, haha, I like it.
Coix seed is a very good thing, which is beautiful and anti-cancer, and it is also good for patients with liver disease to eat it (recommended four kinds of Coix seed recipes'' 1. Fresh milk Coix seed soup: after boiling fresh milk, add 5 5- 10/0g of Coix seed powder. 2. Mung bean glutinous rice porridge: Mung bean and glutinous rice are equal, cooked with porridge, and seasoned with rock sugar. 3. Chinese angelica water chestnut and coix seed porridge: 0/5g of Chinese angelica/kloc, 30g of water chestnut and 0/00g of coix seed/kloc. Slice Angelica sinensis, cook for 30 minutes, remove residues, add water chestnut and coix seed to cook porridge, take out the pot and wait until it is warm, then add honey to eat. 4. Cook with Coix seed instead of rice, and add some ham, mushrooms, salt, monosodium glutamate and onion).
15. Lotus root porridge
Boil porridge with diced old lotus root and rice, and the porridge will be purple and sticky, and the old lotus root will be tender and soft. It is a dessert with a blind eye to Hangzhou flavor.
Efficacy and application: Moisturize and beautify, resist wrinkles and spots, and blacken hair and beard. Promote fluid production to quench thirst, clear lung and cool blood. Anyone with dry mouth, thirst and even rough skin caused by hot and dry, blazing fire and consuming body fluid can eat it.
Note: Fresh lotus root is sweet and cool, which cools blood and produces fluid. When porridge is made with japonica rice, it can produce fluid and quench thirst. Eating this porridge often can make people fit and keep fit, and it is a good food to lose weight, and it will not cause excessive subcutaneous fat deposition.