Herald Junyu
Are you also caught up in
The puzzle of not knowing what to wear every day?
After all, the four seasons of Guangdong
That is true
Autumn is hard to look forward to
"Sigh" and it passed
How do you catch it?
Cantonese: Eat it!
In the eyes of the "cooking" of the Guangdong family, each ingredient seems to have been labeled with an instruction manual - how many months to eat? How to eat? What's the effect... The home chefs know it all.
What to eat in autumn?
Lotus root & mung beans are the best!
Mung bean is one of the daily grains, its taste is sweet and cold, has the effect of clearing heat and detoxification, dispelling heat and quenching thirst, reducing water and swelling, and beautifying the skin and nourishing the face.
It is perfect for pairing with lotus roots in season. Registered nutritionist Lin Cong introduced that lotus contains a lot of carbohydrates, proteins, vitamins and minerals, and there is also a saying that "picking tender lotus root wins taiyi".
Chinese medicine believes that the lotus cold, has the effect of nourishing yin and shengjin, moisturizing the lungs and relieving cough, strengthening the spleen and improving qi, dispersing stasis and swelling, cooling blood and stopping bleeding, relieving alcohol, and stopping vomiting; using lotus root to make powder, it can eliminate diarrhea, appetize and clear heat, nourish and nourish, and is a good liquid food and nourishing treasure for women, children, women, children, and women with many infirmity.
The combination of the two, the effect of clearing heat and strengthening the spleen is more obvious.
- Soup -
In cantonese recipes, lotus root and mung beans are resident CP (partner), after the autumn and winter supplements, my mother always likes to cook a pot of lotus root mung bean rib soup to remove the heat, clean and healthy spleen, can be matched with pork, duck and other ingredients!
Today I will teach you a simple and easy to learn mung bean pork bone lotus root soup~
material
Lotus root, mung bean to taste, pork bones, salt.
make
1. Wash the mung beans and soak them in water for 2 hours in advance;
2, lotus root cut pieces washed, pork bones after water washed and set aside;
3: Add water, pork bones, mung beans and lotus root to the pot, simmer for 2 hours on low heat, and add the appropriate salt.
- Brewing -
In addition to making soup, lotus root and mung beans can also be brewed!
Han Lihua, a senior chef in Zhanjiang, analyzed that lotus root has the characteristics of "sweet when salty, fresh when sweet".
In the production of white cut lotus root, because the lotus root only needs to be boiled, unlike the soup, it is necessary to highlight the taste and taste of the lotus root itself, but also to break through the limitations of its original flavor.
Therefore, Zhanjiang people choose mung beans as the filling, with mung beans themselves easy to shape, with their own powder glutinous taste, and the slight sweetness of which can better bring out the fresh and sweet taste of lotus root.
1 lotus root (about 500 g), 100 g peeled mung beans, 1 tsp salt, soy sauce.
1. Wash the peeled mung beans and soak them in water for 2 hours;
2. Peel and wash the lotus root and cut off the part near the top (need to leave it for later);
3. Soak the soaked mung beans into the holes of the lotus root, and compact them with chopsticks while irrigating;
4. Buckle the cut lotus root lid back to its original position and fix it with a toothpick around it;
5, put the lotus root into the pot, put the remaining peeled mung beans into the pot, add water, boil on high heat and cook for one and a half hours;
8: Add 1 tsp salt, cover and cook for 10 minutes;
9: Take out the lotus root and cut it into pieces, eat it with the soup, and eat the stuffed lotus root slices dipped in soy sauce.
Red beans are too sweet, and if used as a stuffing, they will change the taste of lotus roots.
Although the soy beans are not fragrant enough with a sweet belt, you can mix the filling with the ratio of mung beans and soybeans 2:1, so that the powder stickiness and sweet and umami taste are blended.
Tips for choosing lotus roots
The top section of the lotus root is commonly known as the lotus head, which is crisp and tender, sweet and refreshing, and should be eaten fresh.
The second section is thicker and slightly older, and the third section is older than the second section, and both sections can be stewed and fried.
In the sections beginning with the fourth section, the meat is coarse and old, and the fiber is more, so it is advisable to cook soup. To make brewed lotus, you can choose non-lotus root, and the taste is excellent.
Today's topic
Lotus root + mung bean
What else is there to match?
Welcome to share ~
Graphic | Guangdong Culture and Food Herald all-media reporter Feng Ruijun
Some of the image sources are | Internet
Edit & Layout | Guangdong Culture and Food Herald Rong Media Editor Mu Xi