Lotus to Jinan, it is the city flower of Jinan, but it is not just simple to watch, it is more integrated into the life of Jinan people.
This time, LU Sauce has turned its attention to exploring gastronomy in this heavyweight city with a strong sense of existence and an absolutely excellent taste. If nothing else, just in terms of eating, Jinan people have never lost, and deeply defended the status that we are all gourmets.
Here you can enjoy a 24-hour non-repetitive gastronomic experience from morning to night.
LU sauce can dare to boast about Haikou, Jinan gourmets have become interested in a certain cuisine, do not stop without studying! So rest assured, even if you have three stomachs, it's enough to fill you up!
But this time LU Sauce decided to take you to a different gastronomic experience.
Recently, the lotus flowers of Daming Lake have entered the blooming period, and many netizens who have come to punch in have loaded the beautiful scenery of various lotus flowers into the camera.
To know how the wisdom of jinan teachers can only be Guan Lian, all kinds of gourmets have simply used their brains to develop a variety of lotus eating methods!
Come to Jinan! LU sauce as the host, let you eat every meal is arranged clearly, directly call no loss no loss!
Fried lotus flowers
"Fried new delicacies"
Jinan people have a lot of research on "fried", inspirational "fried world", when the target shifted to the lotus, it produced the "fried lotus" this dish.
Before eating, many people will think that the lotus taste is ordinary, did not expect a mouthful of stunning, and since then fell in love with ~
Long ago, when teaching in Jinan in the 1930s, Lao She wrote an essay called "Fried Lotus", which described the scene of eating this dish at a friend's house.
Old Jinan's method: fried lotus flowers should be selected from buds, in the first bloom, the outer layer of petals peeled off, leaving only the innermost layer of tender buds, with clear spring water to gently wash it. After washing, hang a thin layer of egg batter, heat it in a frying pan, add lotus flowers to fry and slightly yellow, fish it out, plate and sprinkle with a layer of sugar to eat.
How does it sound simple, is it entangled? Would you like to experiment with it yourself?
Lotus leaf porridge
"Cooking a New World"
Lotus leaves are all treasures, the history of making lotus porridge is also quite long, Su Dongpo also said in the text that "lotus leaves serve it, making people slim". Because the lotus leaf has the effect of diuretic dampness and edema.
At present, LU sauce alone has collected four kinds of lotus leaf porridge methods, let me share with you.
In the morning, the fresh lotus leaves are plucked and washed, and after the spring water is boiled, it can be filtered and disinfected and the lotus leaf flavor can be "bloomed" out. When cooking porridge, gently cover the porridge surface with lotus leaves, and gently uncover the lotus leaves after the porridge is cooked.
After washing the fresh and tender lotus leaves in the morning, boil them with spring water and filter and disinfect them. The cooked porridge is poured into a small tank, the lotus leaves are covered in the cylinder mouth, and the aroma of the lotus leaves will gradually inject into the hot porridge in the tank with the hot steam.
After cleaning the fresh and tender lotus leaves in the morning, boil them with clear spring water, blanch them, filter and disinfect them, cook them in cold water until the water is tender and green, and fish out the lotus leaves. Chill it with spring water, rinse the rice, and boil the porridge in lotus leaf water.
Choose 1/3 of the glutinous rice and 2/3 of the hard rice, wash the tender lotus leaves and chop them, wrap them in gauze and put them in a pot of porridge, cover them with a slightly larger lotus leaf, after the porridge is boiled, annealing and cooling, adding sugar or honey.
The lotus leaf porridge made by each method is full of delicious flavor, and the rice aroma and leaf aroma are perfectly integrated, and the entrance is unforgettable.
Fried lotus box
"To have it now"
Whether it is the New Year or the big and small festivals, the fried lotus box is the "reserved track" in the Jinan people's home, in the past, only when the distinguished guests came to the door, they were willing to take a plate of fried lotus box to taste.
To prepare the fried lotus box:
Because of the abundance of materials, in the past it was a more "luxurious" behavior, first of all, to choose the production of Daming Lake, the lotus body should have a child's arm thick lotus section, "face lotus" taste is more excellent, experienced elderly people can even judge whether it is "face lotus" or "crisp lotus" through the lotus eye.
When mixing the filling of the lotus box, the main choice is pork belly, less or no vegetables, in the old saying, it is "pure meat filling", which is very fragrant to eat!
Finally, the cut lotus slices are added to the meat filling, wrapped in a 1:1 ratio of egg batter, and the fried lotus box is tender and crispy in the mouth.
Every time I have the opportunity, LU sauce will be eaten fiercely, and my small stomach is full.
Poached rice
"Wrapped around me"
According to the earliest documents, poached rice has a history of more than 1,300 years, and is steamed with lotus leaves wrapped in rice and meat filling.
The method is also very simple~
First, cut the ham into small cubes, take out the washed lotus leaves, put in boiling water and blanch for about three minutes, and finally wait until the lotus leaves are soft and fish out for later, put all the ingredients into the lotus leaves and steam.
However, it should be noted that the time for steaming rice cannot be too short, so that the rice can fully absorb the lotus aroma and have an endless taste and aroma when eaten.
Silver ear lotus seed soup
"Sweet in the heart"
Li Shizhen wrote in the "Compendium of Materia Medica": "The taste of lotus is sweet, the temperature is astringent, the atmosphere of qingfang, and the taste of harvesting", and the ancients' evaluation of lotus seeds is also full of praise! The white fungus in the silver ear lotus seed soup is also a relatively precious edible mushroom, which is rich in high nutritional value and is a good tonic.
Silver ear lotus seed soup is beneficial to qi and blood, healthy spleen and stomach, treatment of weakness and anti-cancer effect, but also the traditional moisturizing and beauty of the tonic, its taste whether children or adults are more like, the point is that its approach is also very simple, convenient for everyone to learn!
Directions: Soak the dried lotus seeds in clear spring water, with white fungus, red dates, goji berries, etc., boil over high heat and then slowly simmer over low heat, while making a soft and sweet lotus seed soup.
Lotus seed tea
"Clear the heat and lose the fire"
The methods of old Jinan lotus seed tea are various, the most simple family version of the method is: the use of fresh and tender lotus seeds, peel off the shell and cut it into two halves, boil it in an iron pot to make a juice to drink, if you feel a little bitter, you can also put in a few pieces of rock sugar to adjust the taste.
Lotus bag fish
"Unique Style"
Drinking wine naturally requires a wine dish, and this dish and wine can be said to be a perfect match!
The method of this dish is to pluck the whole lotus flower, remove the lotus root under the flower, dig out the inner pot, cut the fresh mandarin fish into pieces, smear it with wine sauce and other spices for a little development, and then put it in the lotus, steam it on the fire, steam it, and then pour the soup after steaming.
How do you feel like going home and trying it after talking about it!
Lotus chicken
"Collision with Martial Arts"
Presumably, in addition to the LU sauce, there are many friends who like "The Legend of the Archery Hero", and they can be considered impressed by the flower chicken in it!
Its method is not complicated, first of all, to prepare a large piece of lotus leaves, if it is a dry lotus leaf, you need to soak in water in advance, the seasoning package into the chicken belly, and then wrap the whole chicken with lotus leaves and put it in the oven!
The roasted chicken has a lotus aroma, the fragrance is fragrant, the meat is delicious, not greasy, and just looking at it makes people can't help but drool.
Sugar mixed with lotus blocks
"Sweet and relaxing"
LU Sauce loves this dish, not only because it is simple to make, but more importantly, because the taste is very crisp!
The lotus here must be selected from the freshly produced tender lotus root, the taste is the sweetest! Using a knife to cut into hob pieces, put into a plate sprinkled with sugar, how is not extremely simple, but the taste is indeed invincible!
Stir-fry lotus root
"Refreshing and refreshing"
Stir-fried lotus root should also choose a tender lotus root that has just grown into one or two sections, peel and slice it, and cut it with a knife to have a rustling sound of stepping on the snow.
Eat lotus to maintain its umami taste, stir-fry is one of the easiest ways, the entrance is crisp, the lotus belt slash knife cut into slender segments, put in millet pepper, ginger garlic stir-fry, and then add lotus belt, stir-fry for a while, the taste is fresh and crisp, fragrant and rich.