After the onset of summer, the weather is getting hotter and hotter.
You are covered in sweat when you move even a little. In the sultry weather, people are not only out of energy, but also feel extremely tired. As the old saying goes "In summer, there is only one part that is not sick but one part is weak." After enters the ambush, don’t forget to eat this “water treasure” , now is the season. Can you guys guess what it is?
The older generation all say "Eat more lotus root in summer to relieve heat and reduce internal heat" . In fact, the "treasure in the water" of is - lotus root . There is a saying in the folk proverb that "a woman never leaves the lotus root for three days". Lotus roots from the south are now freshly on the market. Share 5 delicious ways to eat according to the season and enjoy the meal smoothly.
1. Cold lotus root slices
. Prepare two sections of lotus root, peel them and cut them into slightly thicker slices. After cutting them all, put them in the water. Prevent oxidation and blackening. For cold dishes, lotus root and minced ginger are a perfect match. Cut some green and red peppers and minced ginger and put them together.
. Next, make a cold sauce. Add more salt, chicken powder, sesame sesame oil, and white vinegar. A simple and appetizing salad dressing that doesn’t require complicated seasonings.
. Boil water in a pot, pour some white vinegar into the pot to deeply whiten the lotus root slices. After boiling the water over high heat, pour in the lotus root slices and blanch them. It doesn’t take too long to blanch the lotus root slices. The lotus root slices will be crispy when eaten. After taking it out of the pot, quickly cool it with cold water.
Control the water and stir the sauce inside. Pour in the minced green and red pepper and ginger, stir it all together, and the refreshing and appetizing cold lotus root slices are ready.
2. Fried lotus root
. Prepare a piece of pork belly, chop it into minced meat and put it in a basin. Cut the ginger into minced pieces and place it on top of the minced meat. The purpose of adding minced ginger to is to remove the smell.
Then add two grams of edible salt to the meat filling to adjust the base taste, add chicken powder, pepper, and ten grams of cooking wine.
Then stir all the seasonings in one direction and add a little water. After stirring for 5 minutes, add an appropriate amount of egg liquid and 20 grams of dry starch. Then stir and beat in one direction for another 5 minutes. Stir the meat filling until it is firm. .
. Prepare a section of lotus root, peel off the skin, and cut into 2 cm thick lotus root slices. Then, spread the meat filling one by one in the middle of the lotus root slices .
After the ingredients are ready, we first adjust the batter and add 100 grams of starch, 100 grams of flour, and 52 grams of baking powder. Add water and mix well until it can be pulled into silk with chopsticks.
. Next, we fry the lotus root cakes . Add oil to the pot. Heat the oil until it is 50% hot. When it smokes slightly, put the lotus root cakes in the batter and dip them evenly. Then put them into the oil pan one by one and fry on low heat. Two minutes of .
Then take out the lotus root cake and fry it again, and fry it again for another minute , so that the lotus root cake tastes crisper and is not easy to regain moisture.
After deep frying, drain out the oil. A delicious fried lotus root sandwich is ready.
3. Spicy and sour lotus root
. Prepare a section of washed lotus root, peel off the skin, cut it into thick slices first, and then cut it into diamond-shaped pieces. Then cut some green and red pepper slices to add color to the dish.
Ginger, cut into diamond-shaped slices, scallions white, cut into water chestnut slices, put in the same basin, then add a few peppercorns, a few dried chili peppers and set aside.
. Next, let’s prepare the sweet and sour juice . Add 2 grams of salt, 15 grams of sugar, 510 grams of mature vinegar, 10 grams of light soy sauce, 1 gram of pepper, and 2 grams of chicken powder in the basin, and then add an appropriate amount of cold water. Stir evenly.
. Blanch the diced lotus roots and boil them in water. When boiling, you can add a little white vinegar and vegetable oil to prevent discoloration. After the water boils, pour the lotus roots and green and red peppers into the pot and blanch them for about 2 minutes. Pour out the lotus roots after they are broken, and quickly rinse them with clean water a few times.
. Heat the oil in the pot. After the oil is hot, add the green onion, ginger and other small ingredients and stir-fry together. After the spicy flavor is obtained, pour the lotus root and green and red pepper into the pot. Mix the bowl ingredients again. , also pour in, turn to high heat at this time, stir-fry for 30 seconds to add flavor to the lotus roots.
Thicken the soup, add a little water starch, stir well and then take it out of the pot and put it on a plate.
4. spicy lotus root slices
. Prepare a piece of lotus root and peel off the skin. Cut the lotus root slices into evenly thin and thick slices. Soak them in clean water immediately after cutting to prevent oxidation and blackening.
Then clean the cut lotus root slices, drain the water and set aside. Prepare a handful of dried chilies and cut into small sections.
. Heat oil in a pot. When the oil temperature is 50% hot, drain the lotus root slices and put them into the pot. Fry slowly over medium-low heat, turning frequently to allow the lotus root slices to cook evenly. This step must fry the water in the lotus root slices so that it tastes crispy.
Deep-fry the lotus root slices till they become golden brown, then take them out to control the oil.
. Leave the base oil in the pot, add the dried chili segments, and bring out the spicy flavor over low heat. Then pour the fried meat slices into the pot and season it with just spicy and fresh flavor. Stir the pan and stir-fry the spicy food evenly. Add the green onions, sprinkle with white sesame seeds, stir well and serve.
A crispy, delicious and spicy spicy lotus root slices is ready.
5. Lotus root glutinous rice balls
. Prepare glutinous rice , be sure to soak three or four hours in advance. A section of lotus root, cut into rice-like dices. Slightly grainy and chewy.
. For pork belly filling, try to use this kind of meat that is 30% fat and 70% lean. It will taste delicious but not greasy. Add salt, MSG, a little sugar, pepper, chicken powder, light soy sauce, oyster sauce, and 50 cents of cooking wine, first mix the base flavor . Crack in a whole egg , pour in the green onion and ginger water.
Stir and beat quickly to allow the meat filling to be fully absorbed. Stir the meat filling until it sticks to your hands. After it is vigorous, grab a handful of starch to increase the cohesive force. Add the diced lotus root into , stir thoroughly and mix well.
and continue to beat for 5 minutes, so that it tastes tender and elastic.
. After soaking the glutinous rice, wash it clean and pour it into the plate. Grab a handful of meat filling, squeeze it into meatballs of even size, and then evenly wrap them in a layer of glutinous rice.
is poured back and forth with your left and right hands, is as round as possible and is more beautiful when steamed.
.Be sure to leave a little gap when placing it. After steaming, the glutinous rice will expand to avoid sticking together. Then, uses plastic wrap to seal to prevent moisture from entering. Put it into an atmospheric steamer and steam over medium heat for 20 minutes. It's almost done.
Look at these steamed glutinous rice balls . Each one is round and fragrant. They are decorated with wolfberry and chopped green onion. They are full of color, flavor and flavor.
After the dog days come, don’t forget to eat this kind of “water ginseng” to cool down and relieve the heat, so you can get through the dog days smoothly.
(First Food Editor: Happy)
