First, tremella medlar lotus seed soup. Lotus seed soup is one of the most famous desserts, which has the functions of nourishing and beautifying, clearing away heat and removing fire. First soak tremella in cold water until it becomes soft, and then use scissors to process tremella into petals with uniform size. Pour tremella and fresh lotus seeds into the pot and simmer for about 20 minutes. Finally, add a proper amount of rock sugar and medlar and continue stewing for two minutes, and the lotus seed soup is finished. A cup of iced lotus seed soup in summer is sweet and refreshing.
Second, pork belly lotus seed soup. First, prepare the ingredients, put the pork belly into the pot, add proper amount of flour and salt, and knead it continuously to remove the mucus and fishy smell in the pork belly, and knead it repeatedly until the pork belly has no mucus and fishy smell. Blanch the washed pork belly in a cold water pot, add ginger slices and cooking wine, and when the water in the pot boils, take out the pork belly and cut it into thin strips. Then put the pork belly strips, ginger slices, green onions and cooking wine into the pot and stew for an hour. Finally, pour fresh lotus seeds into the pot, continue to stew for 15 minutes, and add appropriate amount of salt to taste.
Third, stir-fry lotus seeds with lotus roots. Peel the fresh lotus seeds first, and cut them open to remove the lotus plumule, which tastes bitter and can be used as medicine or soup. Wash the lotus seeds for later use, peel the lotus roots and cut them into sections about five centimeters long. When cooking oil, first pour the lotus seeds into the pot and stir fry over high fire. After a few seconds, pour the lotus root into the pot, then add the right amount of salt and sugar to taste, and you can eat it in about one minute.