Herald Junyu
If you don't eat lotus root, you will be white this autumn!
As the saying goes, lotus is a treasure, and autumn lotus is the most complementary. After the autumn, a large number of lotus roots of different varieties and excellent quality took turns to appear, and suddenly became the beautiful protagonists on the table of the people of Guangdong.
Some people say that in Cantonese cuisine, the best practice of lotus root is "stewed" - "lotus root stewed pig hand", seasonal lotus root with fat and lean suitable and rich in collagen, meaty pork hand is the most delicious; others say that the best way to do lotus root is "frying" - "Shunde pan-fried lotus cake", lotus root, mud carp meat, lean meat and other stuffing, both the fragrance of lotus root, and the freshness of fish meat; others say that the best practice of lotus root is "pot" - "octopus pot lotus root", octopus, lotus root together "into the urn", fresh and sweet, nourishing the body.
If the Herald were to choose the most delicious lotus root vegetables, it would be delicious!
Shenzhou has a good lotus, the first to promote Hubei Honghu lotus
If you want to say where the lotus root in China is the best, it must be indispensable to hubei lotus root.
Hubei, located in the middle and lower reaches of the Yangtze River, the territory of the water system is dense, in addition to the Yangtze River, there are Han River, Jing River, Xiangshui and other rivers crisscrossed and crisscrossed, washing out a large area of wetlands and beaches, coupled with a warm and humid climate, Hubei's lotus root grows particularly luxuriant, becoming the main production area of Chinese lotus root.
It is said that more than 80% of the lotus root varieties in the country are from Hubei, and the most famous of them is the "Honghu Lotus Root".
Honghu lotus root is a unique variety of Hubei lotus root, commonly known as "Chucheng lotus", produced in the country's largest wetland reserve Honghu Lake, nearly a thousand years of aquatic plant precipitation bred a fertile blue lake mud, here planted lotus root has the shape of long, starchy content, boiled soup easy to rot characteristics. Honghu lotus root is different from ordinary Hubei lotus root, often transplanted from elsewhere for planting, its production quality will be different.
If you can produce lotus, of course, you will also eat lotus. "Lotus root rib soup" is the greatest respect of Hubei people for lotus root.
This soup is simple and ordinary, and almost every household has its own secret of simmering lotus soup. Fresh pork ribs are sautéed until the aroma overflows, and then mixed with bacon and lotus root into choles, crock pots or clay pots to simmer slowly, families who pay attention to a little often use cinder-fired casseroles, and the older and more ugly the oil, the more delicious lotus soup can be simmered.
Hubei people, especially Wuhan people during the New Year's Festival, simmering lotus soup needless to say, if there are friends from afar, the host's family will set up a banquet to entertain this chocalium soup; in the past, the people of Wuhan were not still rich, every mid-month, housewives often calculated: it should also be a good simmering of a chorus lotus root rib soup.
Some people even say that as soon as this fragrant lotus root pork rib soup is served, Hubei people will lose their memory for a short time and forget all the delicacies they have eaten before.
Of course, the dishes that Honghu Lotus Root can make are not only this lotus root soup. Last year, the Herald Jun tasted a novel Honghu lotus root dish in Guangzhou. The chef combines the techniques of "pot" and "frying" to treat this Honghu lotus root as abalone, which not only retains the original fragrance of the lotus root, but also does not make people feel too greasy after the taste.
"Old lotus hair new harvest", probably no more so.
Guangdong has good lotus, crisp powder glutinous are pleasant
To say that the area that can produce lotus, in addition to the most famous Hubei, Guangdong lotus root must also have a place. The lotus root, which was once one of the "Pantang Five Shows", did not know how many literati and inkers were dumped.
Although the famous Pantang lotus root (there are many varieties such as white lotus, red lotus, Jingtang lotus) is now difficult to find, there are still many good lotus roots around Guangzhou that are worth "powdering" it again.
As the most famous lotus root in Guangdong, the xinken lotus root in Nansha District of Guangzhou can be described as one of the specialties of Guangdong.
It has different flavors in different seasons: the lotus roots harvested in summer are tender and crisp, sweet and fragrant, and the lotus roots harvested in autumn and winter are fat, plump, loose and fragrant. The newly listed new Ken Lotus Root has a neat appearance, uniform size, consistent color, smooth surface, good maturity, and high starch content, and it is full of umami taste.
And to ask the largest production of lotus roots in Guangdong at present, it is the pottau lotus root in Zhanjiang. As a "brackish water" junction area with three seas, warm winters and cool summers, and a mild climate, Potou District has unique lotus root planting conditions. Potou District belongs to the paddy field sand, the lotus root that grows here is not only very simple to clean, but most importantly, this land combined with organically grown lotus root, the taste will be very pink and very sticky.
Xixu lotus root, which is produced in The town of Xixu in Chaoshan Province, is also the only lotus root produced in Xiqi that is worthy of the title of "Xiqi Lotus Root". Pure natural organic is only the basic requirement of "lotus root", and the logo produced from "Xixu" is the core value. The secret book of "Xiqi Lotus Root" is not a breed, but the Niutian Yang of Xiqi.
Xixu Town is located in chaoshan "Rongjiang" estuary, where there are vast mulberry fields, every year to experience the sea water back to the tide back irrigation, and the Rong River is also the cleanest freshwater river in Chaoshan, so located at the confluence of brackish water, naturally there are production restrictions, a pound of lotus root sold for 20 yuan is normal, it is said that basically local local tycoons privately customized.
Taishan's Haiyan Lotus Root is also a very sought-after variety on the market. As a lotus field in the sea outlet area of Taishan, the lotus root produced by Haiyan is fat and large, and the largest plant can weigh 5 or 6 kilograms, especially the best in Sansha, San'an and other places. The lotus roots produced in these places are not only hypertrophied, but also have a particularly high starch content. The ripe lotus root is loose and cracked, and when it is eaten, it is as loose as eating betel nut taro, and the lotus fragrance is strong.
Sea feast lotus root is best used in soup, sweet and powdery, or cut into thin slices, fried with pork or beef slices, crisp and without residue, is the best dish of the season. Taishan people are also accustomed to using winter melon and red beans to cook lotus soup, make one or two young lotus leaves to join, the soup tastes lotus, and can also cool off the heat.
Chinese medicine believes that the cold nature of the lotus root, has the effect of nourishing yin and shengjin, moisturizing the lungs and relieving cough, strengthening the spleen and strengthening the qi, dispersing stasis and swelling, cooling the blood and stopping the bleeding, relieving alcohol, and stopping vomiting; using lotus root to make powder, it can eliminate food and stop diarrhea, appetize and clear heat, nourish and nourish, prevent internal bleeding, and is a good liquid food and tonic treasure for women, children, and women, children, and women, frail and sick people.
It is worth mentioning that the top section of the lotus root is commonly known as the lotus head, crisp and tender, sweet and refreshing, suitable for fresh food; the second section is thicker and slightly older, the third section is older than the second section; the beginning of the fourth section, the meat is coarse and old, more fiber, suitable for soup.
Therefore, experienced cooks or housewives will generally choose the most "old" lotus root to cook soup, which is said to be not only more edible, but also the taste of the soup will be thicker and sweeter.
Eat Cantonese lotus, octopus pig's foot to accompany
In Guangdong, when people make soup dishes with lotus root, they are often indispensable to dried octopus and large pig trotters, especially dried octopus, if there is no it, lotus soup is not a familiar taste for Cantonese people.
In cooking, lotus root has the characteristics of "fresh when salty, sweet when bitter". Therefore, in general, lotus root can often be cooked with strong and fatty ingredients in the practice of frying and simmering. When it comes to the practice of adding lotus root into the soup, due to the addition of soup ingredients, it is even less able to break through the restrictions of lotus root flavor.
Among them, the addition of seafood ingredients is the experience of predecessors after countless attempts. Among them, ingredients with "salty and bitter" flavors such as "dried octopus" and "mussels" (or oyster sauce) are the most popular among everyone. Dried octopus, because of its peculiar and common taste, is the most widely used.
"Dried octopus" is one of the most exotic seafood products in most common ingredients. First of all, its fragrance, with a strong sea salty wind fragrance, has a caramelized "sunshine" fragrance; and its taste, with the characteristics of first sweet and then sweet, salty and astringent.
Therefore, it mostly plays a role in regulating the taste and increasing the aroma in the soup, which is most suitable for matching the sweetness of the old lotus root. The dried octopus of the lotus root soup is the finishing touch of this soup, which can often suck out the taste of the old lotus, especially the salty taste emitted by the dried octopus, which can make the overall flavor of the soup more layered, deeper and more aftertaste.
Therefore, lotus root soup can develop with these two flavor directions: one is paired with seafood, the taste is strong and fragrant, and the other is paired with meat with more colloidal oil, which has a sweet and thick taste.
Graphic | Gong Zhinan
Some of the image sources are | Integrated network
Edit | So-and-so