Hello everyone, I'm Gluttonycat, a blogger who loves food and wellness. Autumn has arrived, do you feel a little cool? Autumn is a season of harvest and a season of wellness. In autumn, we should pay attention to maintaining the balance of yin and yang in the body, eat more moist, heat-clearing and yin nourishing foods, and eat less spicy, hot and stimulating foods. Today I would like to recommend an autumn health ingredient, that is, lotus root.
Lotus root is a very common aquatic plant, its rhizome is edible, the taste is sweet and juicy, and the taste is soft and crunchy. Lotus root has a lot of nutritional value, it is rich in starch, protein, vitamins and minerals, can replenish blood and qi, clear heat and cool blood, moisturize the lungs and relieve cough, strengthen the spleen and appetize. Eating lotus root in autumn can nourish the yin and dryness, clear the mind and calm the mind, anti-aging, prevent colds, etc. There are many ways to make lotus root, you can stir-fry, boil, stew, soup, etc., today I want to introduce you to four simple and delicious lotus root recipes, I hope you like it.
The first course is sweet and sour lotus root slices
This is a sweet and sour coleslaw that is suitable for appetizing and relieving the heat. Here's how:
✅Ingredient:
300g lotus root, 100g carrot, 3g salt, 15g sugar, 30ml white vinegar, cooking oil
Steps:
1: Peel and wash the lotus root, cut it into thin slices, soak it in water for 20 minutes, and change the water once.
2: Wash the carrots and cut them into slices.
3. Bring water to a boil in a pot, add a little salt and white vinegar, add lotus root slices and carrot slices, blanch for 2 minutes, remove and drain.
4. Add a little oil to the pot, add white sugar and white vinegar, and simmer over low heat to form a thick sweet and sour sauce.
5. Put the blanched lotus root slices and carrot slices into a large bowl, pour in sweet and sour sauce and mix well, and refrigerate for more than half an hour.
6. Take out and serve on a plate.
Notes:
1. After the lotus root is sliced, soak in water to remove starch and oxidizing substances to prevent blackening and hardening.
2. Adding white vinegar when blanching can maintain the color and taste of lotus root flakes.
3. The proportion of sweet and sour sauce can be adjusted according to personal preference.
The second course is braised lotus root
This is a spicy and refreshing coleslaw that is suitable for refreshing and de-oiling. Here's how:
✅Ingredient:
300g lotus root, 10g green onion, 3 dried chilies, 5g Sichuan pepper, 10g chopped chili pepper, 10g coriander, 3g salt, 5g sugar, 15ml balsamic vinegar, 15ml light soy sauce, 30ml peanut oil, 10ml chili oil
Steps:
1: Peel and wash the lotus root, cut it into fine strips, soak it in water for 10 minutes, and change the water once.
2: Finely chop the green onions, shred the dried chili peppers, cut the coriander into sections, and set aside.
3. Bring water to a boil in a pot, add the lotus root, blanch for 1 minute, remove and drain.
4. Heat peanut oil in a pot, add peppercorns, fry until browned, remove and discard, and leave the oil in the pot.
5. Put the green onions and dried chili pepper in the pot, and after the aroma comes out, pour the green onion, dried chili pepper and oil into the lotus root.
6. Add salt, sugar, balsamic vinegar, light soy sauce, chopped chili pepper and chili oil, mix well.
7. Finally, sprinkle with coriander segments, mix well and serve.
Notes:
1. Cut the lotus root as thin as possible, so that it is easier to ripen when blanching.
2. Pay attention to the heat and time when frying peppercorns, and do not fry the paste.
The third course is a lotus root box
This is a classic Jiangnan snack with a crispy outer skin and a tender and juicy inside, which is very satisfying. Here's how:
✅Ingredient:
500g lotus root, 200g minced pork, 10g chopped green onion, 5g minced ginger, 10ml cooking wine, 10ml oyster sauce, 10g starch, 3g salt, 2g white pepper, 100g ordinary gluten flour, 2g baking powder, 1 egg, cooking oil
Steps:
1. Peel and wash the lotus root, cut into 5 mm thin slices, but do not cut off the first piece to form a connected lotus root clip in the middle.
2: Pour the minced meat into a large bowl, add chopped green onion and minced ginger, and stir in one direction with chopsticks. Then add cooking wine, oyster sauce, starch, salt and white pepper to taste, continue to stir well.
3: Add baking powder and a little salt to the flour and stir well. Then add a beaten egg and an appropriate amount of water and mix into a paste. The consistency is about the same as yogurt.
4. Clamp an appropriate amount of minced meat in each lotus root clip and press tightly. Then coat the batter with an even layer of batter.
5. Pour an appropriate amount of oil into the pot, cook until 60% hot (put in wooden chopsticks to try, small bubbles on the head of the chopsticks are almost the same), turn to medium-low heat and fry. Put in the wrapped dough
6. Fry the pasted lotus root box until golden brown on both sides, remove and drain the oil. 6. Place the fried lotus root box on a plate, sprinkle with chopped green onion, and serve.
Notes:
1. The lotus root clamp should be cut evenly, do not cut off, so that the meat filling can be clamped.
2. Stir the minced meat vigorously so that it can stick tightly to the lotus root slices.
3. The consistency of the batter should be moderate, not too thin or too thick, so that it can wrap the lotus root box and fry the crispy skin.
4. When frying the lotus box, control the heat and time, do not fry the paste or the inside is not cooked.
The fourth course is a homemade stir-fried lotus root
It's a simple, cooked, home-cooked dish that's full of flavor and nutrients. Here's how:
✅Ingredient:
Lotus root 300g, pork belly 100g, green pepper 50g, red pepper 50g, garlic 5g, ginger 5g, cooking wine 10ml, light soy sauce 15ml, dark soy sauce 5ml, sugar 5g, salt 3g, cooking oil to taste
Steps:
1: Peel and wash the lotus root, cut it into small cubes, soak it in water for 10 minutes, and change the water once.
2: Cut the pork belly into small cubes and marinate with cooking wine and a little salt for 10 minutes.
3: Wash the green and red peppers, remove the seeds and cut into small cubes.
4: Mince garlic and ginger and set aside.
5: Bring water to a boil in a pot, add diced lotus root and diced pork belly, blanch for 2 minutes, remove and drain.
6. Add an appropriate amount of oil to the pot, cook until 80% hot (put in wooden chopsticks to try, the head of the chopsticks is almost the same), turn to high heat and stir-fry. Add garlic and ginger and stir-fry until fragrant, then add light soy sauce, dark soy sauce, sugar and salt to taste, stir-fry well.
7. Add the diced green and red peppers and continue to stir-fry for a few minutes until the color is bright and ready to be put on a plate.
Notes:
1. When stir-frying, stir-fry quickly over high heat to keep the dishes tender and refreshing.
epilogue
The above are the four lotus root recipes for autumn health that I want to share with you today, have you learned them? Go ahead and try it! If you like my article, please like and follow me! I'm a gluttonous cat, see you next time!