When it comes to summer food, many people first think of watermelon, bitter melon or mung bean, and there is a type of food that is often overlooked, that is, the "four treasures" that grow in water, such as white, lotus root, mustard fruit, and diamond horn.
01 Russet white
Zibai is a relatively common aquatic vegetable, the taste is luscious, tender and refreshing, in the Jiangnan area, together with fresh fish, lettuce is listed as the three famous dishes in Jiangnan.
There are many ways to cook russet white, which can be cut into shreds, slices, cubes, and pieces for cold mixing, stir-frying, braising, steaming and soup, and boiling soup to make various dishes. Zi bai contains more oxalic acid, and it is best to blanch it before cooking to remove oxalic acid.
02 Lotus root
Lotus root is slightly sweet and crisp, can be eaten raw or cooked, eat some crisp and sweet lotus flakes on hot days, appetizing and refreshing.
Lotus root is divided into red flower lotus and white flower lotus. The outer skin of the safflower root is brownish yellow, the body shape is short and thick, and the raw lotus tastes bitter to eat; the white lotus root has a smooth skin, silvery white, the body shape is long and thin, and the raw lotus is sweet to eat.
Usually stewed pork ribs lotus soup with safflower root, stir-fried lotus flakes with white flower lotus. In addition, there is a kind of twist lotus of average quality, which has a rough appearance, is pink, and contains more starch.
03 Mustard
It is a dried mature seed kernel of the water lily family, an annual aquatic herb, also known as chicken head rice, chicken head lotus, thorn lotus, etc., known as "water ginseng" and "water guiyuan" reputation.
Fresh or dried mustard can be chewed directly after soaking in water, or it can be boiled porridge, soup or eaten with lotus seeds, yams, white lentils and other foods. However, whether it is raw food or cooked food, do not eat too much at a time, otherwise it is difficult to digest.
04 Diamond angle
Rhombus horn is an aquatic plant that grows near a river pond and is also known as "water chestnut". Diamond horn taste sweet, there are many ways to eat, fresh, old, raw, cooked are delicious, raw diamond horn can be eaten as fruit, cooked can also be used as a staple food.
Those with a poor appetite can eat a little diamond horn. When eating raw, choose the bright red, shiny, tender skin is preferred; the blackened diamond horn can be steamed or boiled porridge.
Recommended dish
01 Shredded pork with white sauce
ingredient:
Pork, russet white, green pepper, garlic, cooking wine, salt, starch, oil.
method:
1. Wash the surface of the pork, cut it into slices against the grain, and then change the knife to cut the shreds;
2, put the cut pork into a large bowl, add salt to taste, add a little cooking wine to fishy, mix the meat well, add a little starch, mix well with chopsticks, put it aside and marinate for a while;
3. Cut the white shredded and set aside;
4, pour oil in the pot, mix a little cooking oil before the shredded meat is put on the pan, heat the oil a little, stir-fry the shredded meat quickly, and then the shredded meat can be put out after the shredded meat is fried and discolored.
5: Leave some bottom oil in the pot, pour in the minced garlic and sauté, stir-fry the green pepper, then pour in the cut white silk, stir-fry evenly, until the white silk becomes soft, add the appropriate amount of salt to taste.
6: Stir-fry evenly, pour in the shredded meat just now, stir-fry well and then out of the pot.
02 Lotus Pond Three Treasures
Fresh lotus seeds, diamond horn, 2 lotus strips, goji berries, salt to taste.
1. Peel and cut into thin slices of diamond horn and lotus belt respectively, and put them into clean water to prevent oxidation;
2. Shell and film of fresh lotus seeds, set aside;
3, heat the pan with less oil, pour in the lotus seeds and the rice together and stir-fry;
4: Then pour in the lotus ribbon and stir-fry over medium-low heat for about 3 to 4 minutes;
5: Sprinkle some salt before coming out of the pot, slightly improve the flavor, and garnish with some goji berries.
03 Coconut sauce stew
150 g of mustard, 150 g of lotus seeds, shiitake mushrooms, minced ginger to taste, 100 g of carrots, 1 teaspoon of salt, 1 can of coconut water.
1, shiitake mushrooms soaked in advance to become soft, cut into granules, soaked water to stay for later;
2, casserole heating, pour vegetable oil, continue to heat, put in ginger and shiitake mushrooms stir-fry;
3. Put the mustard and lotus seeds into a casserole dish and fry until the surface tightens;
4: Add carrots and stir-fry evenly, then add the water soaked in shiitake mushrooms to cover the pot, cook on medium heat until boiling, continue to cook for 10 minutes;
5: Pour in a bottle of coconut water, add salt and cook until the juice is collected.
04 Roast pork
Pork belly, diamond horn, chopped green onion, sliced ginger.
1, put ginger slices in the water, blanch the pork belly in water for later;
2: Heat the oil in a pan, add ginger slices and stir-fry until fragrant, add pork belly and stir-fry until oil;
3, pour cooking wine, soy sauce, dark soy sauce, add sugar to color the pork belly;
4: Add boiling water and simmer for about 20 minutes over low heat;
5: Pour in the diamond horns and add salt. Let's heat down for about 20 minutes, collect the juice on high heat, and put the pot on the plate.