Rock sugar Xianglian is a famous dish in Hunan beets. At the end of the Western Han Dynasty, the white lotus was a tribute, so the Xianglian was also known as the tribute lotus. Xianglian is mainly produced in the area of Dongting Lake, and there are red lotuses and white lotuses, of which the white lotus is round and white, and the powder is fragrant. After tasting the new white lotus with a small lotus fragrance in his heart, the Jin Dynasty poet Zhang Ji once issued a sigh of "the mouth is tired and ridiculous, and this body wants the old Lake Xiang". Rock sugar Xianglian was first called "grain lotus heart", which was more popular before the Ming and Qing dynasties. In modern times, it is only made of rock sugar, so it is called "rock sugar Xianglian". The word "Xianglian" was first seen in the Southern Dynasty River Flood's "Lotus Huafu": "Miao Ling Xi out of the waves, Xiang Lian Xi Yingzhu." Welcome the beautiful person Xi Beiyan, send to the palace Xi Nanchu. Fuzhong not only uses the word "Xianglian", but also mentions the southern foothills, which is the title of the Hunan region in ancient times, which shows that "Xianglian" has long been famous during the Southern and Northern Dynasties.
Xianglian is also the object of frequent arias in the poetry of the literati Moke, such as the Tang Dynasty Song Zhi's "Autumn Lotus Endowment and Preface": "Xiang Ruo was born in Xiaoxiang Cave Garden, and there was Qi'ao. Cui Trough's "Yueyang Yunmeng pavilion to see hualien": "It seems to be drunk like a water heart, and the oblique sun wants to be deep in the clouds... At that time, there were many poems inscribed on Ru, and this place was in front of the Nigu Ridge. Lotus Lotus is also called Furong, and the late Tang Dynasty Tan used it to write a poem "Autumn Su Xiangjiang Encounters Rain", which has the sentence "Autumn Wind Wanli Furong Country, Twilight Rain Thousand Family Xue Li Village", indicating that Hunan Furong was common at that time, so Hunan had another name of "Furong Country". Lotus seeds have been regarded as high-grade tonics since ancient times, and in the Dream of the Red Chamber, it is recorded that Yuan Chun returned to Jia Province, and Jia Fu had "lotus seed soup" at the banquet for the noble concubines. When Baoyu was beaten and recuperated, he also ate "lotus seed soup". Li Shizhen's "Compendium of Materia Medica" said: "Lotus seeds, tonic and nourishing the spirit, good strength, long service, light body and old age, not hungry and prolonged." "White is not only unique in flavor, but also rich in nutrients, lotus flesh is rich in starch, protein, calcium, phosphorus, iron and vitamin B1, etc., known as "China's first lotus seed".
Raw materials: 200 grams of white lotus seeds, 25 grams of cinnamon circle meat, 20 grams of red rate, 25 grams of hydrangeas
Seasoning: 300 grams of rock sugar, pure into a little preparation method:
1. Add warm water and soda ash to the lotus seeds, wash them with a brush and peel them, put them in a bowl and add 150 ml of warm water, and steam them until soft and rotten. Wash the cinnamon loom meat with warm water, soak for 5 minutes and drop off.
2. Place the pot on medium heat, add 500 ml of water, add lotus seeds, berry, cinnamon circle meat, red ben and simmer for 30 minutes, then reduce the heat.
3. Add rock sugar and make her float until the lotus seeds are floating.