The ancients often used "out of the mud without staining, Mao Qing Lian and not demon", to compare a person, high integrity and integrity, is worthy of these two poems, the sentence describes the lotus, and the fruit of the lotus flower, is from the underground silt of the lotus, it is the lotus fat underground stem, edible, and nutritional value, and cooking methods, are very comprehensive, in recent years there has also been lotus powder, brewed with water to drink, greatly convenient for consumers, lotus can consume food and stop diarrhea, appetizing and clearing heat, nourishing, the price is not expensive, It is most suitable for frail and sickly, old and weak women and children, and is a good quality liquid food and tonic.
Lotus in all production areas, to discuss the quality and taste, but also hubei lotus root, in the industry is more famous, lotus is one of the "eight immortals of water" in Wuhan, lotus root can be stir-fried, soup, meatballs, brine lotus, lotus clips, dry sautéing, etc., eat a variety of ways, especially with rib stew together, when it is cold, warm to eat a bowl, the body not to mention how warm.
Take the situation of my family, every cold day, will prepare a casserole, simmer the pork ribs lotus soup slowly, slowly stew not in a hurry, stew a large pot, stew out the essence of the inside, and so on when the meat is rotten lotus soup is thick, you can turn off the fire, many people know that the lotus root simmered soup is delicious, but there is always a problem, that is, the lotus root is not soft and rotten, stewed for a long time, always feel almost hot, what is going on?
Careful friends may find that when we buy lotus, the merchant will ask a sentence, do you want to "simmer the soup of the lotus", or "stir-fried lotus", is there still a difference between the two kinds of lotus? Of course, there is a difference, the variety is not the same, the taste is not the same, the way to eat is not the same, please take a closer look below.
<h1 class="pgc-h-arrow-right" data-track="5" > seven-hole lotus</h1>
Cut open a number, the cross-section of the lotus has seven holes, that is, seven holes of lotus, especially small holes do not count, the color is red, people affectionately call it "pink lotus", its starch content is very high, the taste is soft and sticky, if you simmer soup, choose seven holes of lotus is not wrong, it is very suitable for stewing a type of dish.
Whether steamed or stewed in the lower pot, it only takes about ten minutes, the seven-hole lotus root will become soft and sticky, why should this lotus not be cooked? Therefore, it is very important to choose the right variety.
<h1 class="pgc-h-arrow-right" data-track="6" > nine-hole lotus</h1>
Cut open the cross-section, if you find that there are nine holes, this is the nine-hole lotus, it and the seven-hole lotus root is the opposite, it is characterized by small starch content, rich juice, the taste is particularly crisp, the most suitable for small stir-fry, cold mix, into the mouth when chewing, will make a creaky crunchy sound, not suitable for soup.
Wash the nine-hole lotus root, put it into the pot to blanch the water, fish it out quickly to cool, put in the condiment, stir evenly, a cold mix lotus slice is made, crisp and refreshing, the taste rustles, if in the summer, refrigerate for a while, the effect is better, under the wine and rice two do not delay.
Seeing this, do you understand it too? Some people say that I often buy lotus root, why can't I meet the vendors who remind me? In fact, this is also normal, if the vendors remind each other, is not very tired, as long as the large wholesalers, will remind each other, and in some places, only nine-hole lotus varieties, no seven-hole lotus varieties, not as rich as the varieties of Hubei lotus, the price of the two kinds of lotus is almost the same, the nutritional value is also the same, the only difference is the taste.
If simmering soup, it is recommended to choose seven-hole lotus, if it is cold mixed, it is recommended to choose nine-hole lotus.
<h1 class="pgc-h-arrow-right" data-track="17" > lotus root stewed ribs</h1>
1, first prepare all the ingredients, seven holes of lotus, scrape the skin and wash, control the dry water, seven holes of lotus is glutinous root, not crisp lotus, the most suitable for simmering soup, ginger slices, peanuts, mung beans washed, soaked for 2 hours, pork ribs blanched water.
2, the speed of using the pressure cooker will be relatively fast, of course, you can also use crock pots, casseroles and other utensils, put all the ingredients into the pressure cooker in turn, add the right amount of water, press for 30 minutes, wait for the time to come, open the lid after the salt seasoning can be, other condiments do not have to put, the soup is thick, delicious, first drink the soup and then eat meat, special satisfaction.
Unauthorized, prohibited reprinting, protection of originality, discovery must be investigated, I am a taste of the recipe, love food, daily updates on home cooking and pasta practices, pay attention to my daily learning to cook, will always surprise you.