During the season of eating / mix the lotus root and boil the soup to choose different parts. Use stainless steel to cook it to avoid turning black

What is very important for nurturing is to "eat it in season", but what should I eat during this season? Yuanqi.com "Eating in the Season" will organize the fruits and vegetables produced in the season for you, introduce the vegetables and fruits that are suitable for eating, their nutritional value, eating precautions, and the most practical foods.

In addition to diabetics and kidney patients with limited kidney disease, you should pay attention to eating lotus root. Generally, healthy people do not like the smell of green vegetables, they can eat lotus root to supplement the quality. Whether it is eaten as a vegetable or replaces the staple food, it is a very good choice.

[Reported by reporters Chen Huihui and Luo Jianyi/Report/2010-09-05 Joint report "Yuanqi Weekly Report Nursing DIY"] (Editor: The interviewer's job title may have changes, please forgive me)

Picking and lotus root selection step

1. Mixing: The head of lotus root is usually shorter and tender. If you want to eat it, you can choose the head, which has a crisp and tender taste.

2. Boiling soup: The tail is longer and older, which is suitable for boiling soup, with a more relaxed texture.

3. Fat and short: For delicious lotus root, fat and short are the best. It is best to have thick and short roots.

4. Don't be too white: the appearance should be full, clean, and the color should not be too white.

5. Choose soil: Buy unwashed lotus roots that have been brought with soil and put them on the bottom of the refrigerator, so that they can be stored for longer.

Cleaning and cooking

1. Cut off lotus roots: First cut off lotus roots from lotus roots.

2. Soft hair light brush: Use a soft toothbrush or other utensils to brush.

3. Average slice: The thickness should be average and not too thick, and it should be less than 1 cm.

4. Blanch in water: Put the sliced ​​lotus roots in water and blanch in water for 1 minute. After setting it in room temperature, you can refrigerate in the refrigerator. The lotus root after iced has a crispy taste and is suitable for mixing.

TIPS: When cooking lotus root, it is best to use stainless steel kettles, avoid iron or aluminum kettles to avoid darkening of the lotus root color.

Luanlotus Food Recipe

Testermaster/Su Dingya, serving as a food reviewer and lecturer, specializing in creative, instant cuisine, ancient and new cuisine and flower arrangement art. Mixed seaweed root

Ingredients: 1 vinegar lotus root, 10~15g of seaweed (sea buds, red, green algae), 40g of yellow bell pepper, 1 chili pepper, 1 celery, 1 coriander plant

Taste: 2 tablespoons of soy sauce, 1 tablespoon of mirin, 1 teaspoon of sesame oil

Method:

1. After soaking the seaweed, wash it with cold water and dry the moisture.

2. Slice the peppers in obliquely, wash and grind the celery and coriander.

3. After mixing the ingredients, mix them with the vinegar root root.

How to make vinegar lotus root: Take a piece of lotus root and wash it, scrape it, cut it into half a round slice, blanch it in boiling water with salt for a few seconds before picking it up. Thin with cold water 3 times, dry the moisture (or wipe off the moisture), put it in a glass bottle, add half of fruit vinegar and mirin each, and overflow the lotus root. Put it in the refrigerator and store it for 2 to 3 days, and it will be vinegar and lotus root.

God of Blessing

Ingredients: 150g of white soybean, 1 small cucumber, 1 cucumber in the middle of lotus root, 1/2 red soybean, 2/3 of salt about a large flat spoon of sauce: 2 tablespoons of rock sugar, 150cc of light soybean, 150cc of mirin, 150cc of flavoring ingredients: 1/2 tablespoon of fruit vinegar, 1 teaspoon of ginger, 1 tablespoon of purple soybean juice

Method:

1. Peel the white soybean, cut it into 3 cm thick slices, and then cut it into small fan-shaped blocks.

2. Cut the small cucumber cross pair into 4 strips, cut the seeds in the middle and then cut into fan shapes.

3. After peeling the lotus root and red berry, the cutting method is the same as that of small cucumber.

4. Method 1~3 After putting salt and grinding, leave for a long time, and then use force to remove the moisture.

5. After the sauce is boiled, add all the vegetables and separate the vegetables from the soup after it boils.

6. After boiling the soup juice again, drizzle with fruit vinegar, then mix in the ginger and plum juice vegetables, and refrigerate in the refrigerator for 12 hours.

Osmanthus Candy Lotus Lotus

Ingredients: 150g glutinous rice, 1 glutinous lotus root, 20 cooked lotus seeds, 1 cup of fructose, 2 soup spoons of osmanthus, 1 cup of hot water, 2 tablespoons of osmanthus root, 1/2 teaspoon of fruit vinegar

Method:

1. Soak the glutinous rice for 4 hours, dry the moisture, fill it into the thick slices of lotus root, steam it over high heat for 25 minutes, then cook on medium-low heat for 25 minutes.

2. Soak the osmanthus in hot water to make it taste good. Remove the osmanthus residue, pour in fructose and stir, and cook over low heat.

3. Method 2 Drop the plates of lotus root and seeds, put them in the pot and steam them. When consumed, drizzle with osmanthus and fruit vinegar to make the taste better.