#五一假期日记#
Time flies, May is coming as scheduled, it is now the early summer season, flowers are blooming everywhere, and there is already a kind of artistic conception in the pond that "the little lotus only shows sharp corners, and there is already a sunny day to stand up", which is the unique romance of early summer. However, those who know how to eat have already searched the vegetable market, in order to be able to taste the "first freshness in early summer" - lotus root belt for the first time.
Lotus body treasure, lotus, lotus leaves, lotus seeds, and then to the well-known lotus root, all parts of it can be eaten, and the most important thing in early summer in May is the lotus root belt that is known as "exquisite jade", its white and transparent, exquisite holes, chewing in the mouth is a natural fragrance and sweetness, crunching, making people linger.
Lotus root belt is one of the "carefully selected" ingredients of the ancestors, which has existed since ancient times, as early as in "Erya Shicao": "Lotus, Fuqu." Its stems are eggplant, its leaves are bracket, and its roots are burnt. The "蔤" actually refers to the lotus root. The lotus root belt is the "predecessor" of the lotus root, which is only as thick as a thumb when it first grows, and after further growth, it "swells" into a fat lotus root in autumn. In contrast, the lotus root belt is like a condensed version of lotus root, which is fresh, tender, simple, crisp and other characteristics, which is natural, savored carefully, and has a long sweet aftertaste. It is no wonder that it has been highly sought after by diners since ancient times, and the great gourmand Li Yu of the Qing Dynasty has a description of lotus root belt in "Idle Love": "On the beauty of vegetable food, it is said to be clear, clean, fragrant, and crunchy." There are also foodies who call it "the taste of early summer".
It is rich in protein, crude fiber, vitamin C, carotene, riboflavin, as well as iron, potassium, calcium and other ions, which help to detoxify, strengthen the spleen and stomach, nourish qi and blood, delay aging, enhance resistance, etc., and the price is also worth tasting.
Everything grows sometimes, and the taste period of lotus root is not long, and its yield is not high, even if it is on the market, it is not always available, so you must not hesitate to encounter this season, otherwise the delicious taste will be fleeting, and once you miss it, you don't know how long you have to wait.
The simple cooking method can better retain the original taste and texture of the ingredients, and the ingredients such as lotus root can not be cumbersome when making, or cold dressing, or quick stir-frying, in order to eat its original flavor. Let's share a classic way to eat [hot and sour lotus root with fried shredded pork], you might as well try it when you encounter it.
1. As a plant growing in water, coupled with its hollow structure, it is necessary to be careful when cleaning the lotus root, otherwise it will not only be unhygienic, but also affect the taste. Rinse the soil first, then remove the head and tail and soak in alkaline water for five minutes. Rinse with water.
2. Then divide it into small pieces, put it in a large bowl, carefully check whether there is soil in the pores, wash it further, and then soak it in salt water for a short time, so that during the cooking process, its color will not oxidize and turn black.
3. Prepare a little tenderloin, cut it into the shape of thin strips, put a little green onion and ginger, stir together with light soy sauce, marinate for about ten minutes, pick out the green onion and ginger, add a little starch and mix well.
4. Adjust the sauce in advance, two spoons of light soy sauce, half a spoon of oyster sauce, a spoonful of vinegar, a little salt and sugar, 50 grams of boiled water, stir well, and then put a spoonful of starch to continue to mix thoroughly.
5. Heat the oil in the pot, wait until the oil temperature rises, pour the shredded meat into it, heat it for about ten seconds, use chopsticks to loosen it, fry the shredded meat, and then put some garlic and millet pepper in the pot and fry it in the hot oil until fragrant.
6. Scoop a small spoonful of rice wine at home and put it in, which can have the effect of improving the level. Then pour in the lotus root ribbon and drizzle in the sauce at the same time.
7. Stir-fry quickly with a spatula for about half a minute to make the lotus root completely flavorful, and finally add a little green pepper segment, and then fry a few times quickly, the fragrance is cooked, and immediately turn off the heat and put it on the plate. The lotus root itself can be eaten raw, and the cooking time must be controlled well to avoid taking too long and affecting the taste. It is so simple to stir-fry, it is sweet and delicious, and it rattles in your mouth.
The early summer of May is coming, today I shared with you the "first fresh in early summer" lotus root belt to eat, its appreciation period is not long, you may wish to take it home, for the family to taste, delicious and delicious, high nutrition. This article is the original of Little Jasmine's Gourmet Record, and it is not easy to code words, and it is strictly forbidden to plagiarize and carry bad self-media. If you like my sharing, you are welcome to like, follow and retweet.