Original text: [stir-fried lotus silk]: stir-fried lotus silk, Beijing called lotus vegetables, cut fine shreds, add vinegar to it, quite flavorful.
Chun Yuan Ming Xia Zengfu 'Suiyuan Food List Supplementary Certificate》 Miscellaneous Vegetarian List
The lotus root is one, but the parts of the lotus and the lotus are different. Lotus flower is a lotus, the stem of the lotus is called lotus stem, the leaf name is lotus leaf and lotus leaf stem, the lotus flower is named lotus whisker, the shell is called lotus pony; the fruit is lotus flesh or lotus seed, of which the germ is named lotus heart, and the rhizome of the lotus is named lotus. Lotus root are all treasures, lotus seeds, rhizomes, lotus knots, lotus leaves, lotus flowers and germs are the top raw materials for making delicious dishes, yesterday chatted about the lotus seeds on the water, lotus flowers, lotus puffs, of course, did not talk too thoroughly, mainly about lotus seeds, lotus leaves how to make vegetables, lotus flowers, lotus leaves along the way, the actual lotus flower can talk about a period, such as everyone likes, another day can be explained one by one, today we talk about the underwater part of the lotus.
Lotus grows in lakes and ponds, belongs to the aquatic vegetables of the water lily family, after the Qingming Dynasty, the stems and long leaves, bloom in June and July, the flowers have red, white and pink colors. The flower has a yellow whisker in the heart and is more than an inch long. Inside the whiskers is the lotus canopy, after the flower fades, the fruit is a lotus seed, the lotus is its underground stem, the lotus has a knot, called the lotus knot, with its color white, called the white stem. Chen Zhisheng's "Yong He" poem said: "In the mud is not stained with mud, and the white stem is buried in the ground. Vibrant red and green clear, do not wait for the wind to come to the incense full of pools. In the place where it is produced, there are lake lotus, pond lotus and other titles. With its image and function, there are names such as fruit lotus, vegetable lotus, water whip, lotus root, and light side. Shi Yun "concubine heart lotus in the silk, although broken is still connected", after the lotus is cut off, there will be a lot of white silk. However, when you have to cut the lotus horizontally, you can see the filaments coming out of the lotus, and the vertical cut is not. In the original structure of the lotus, hypertrophy is knotted, there are some tubular holes in the middle, and there will be some tissues that are the same as human blood vessels, called catheters. The catheter of the lotus is spiral-shaped, usually coiled, and when broken, because it has a certain elasticity, it will be stretched, up to a maximum of 10 cm. Hence the saying "break the thread".
It is native to India and later introduced to China. Lotus root in China has a long history of cultivation, all provinces in China have cultivated, lotus root is divided into three kinds: red flower lotus, white flower lotus, twist flower lotus. Safflower lotus is thin and long, seven-hole lotus is also known as safflower lotus, the outer skin is brownish yellow, the body shape is short and coarse the outer skin brownish yellow, rough, less moisture, not crisp and tender, raw lotus taste bitter; nine-hole lotus is also known as white lotus, white lotus fat, white flower lotus fat, the appearance is delicate and smooth, silvery white, the flesh is crisp and juicy, sweet and rich; twist lotus pink, rough appearance, contains more starch. Nourish the spirits and get rid of all kinds of diseases. Regular service, light body and resistance to aging, prolong life. The appearance of the twist lotus is covered with small black spots, the appearance looks rough but there is a lot of starch, and it is best to use this lotus to simmer soup. Of course, the seven holes and the nine holes are only a general way of distinguishing between them, and not all lotus roots are seven holes and nine holes. Both types of lotus are rich in protein, vitamins C and B1, and inorganic salts such as calcium, phosphorus, and iron. According to the characteristics of the lotus root itself, the eating method is slightly different: the seven-hole lotus has a high starch content, less water, sticky but not crisp, suitable for soup; the nine-hole lotus has a high moisture content, crisp and tender, juicy, and it is most suitable for cold mixing or stir-frying. Seven-hole lotus, also known as safflower root, the outer skin is brownish yellow, the body shape is short and thick, raw lotus taste bitter to eat, rich in protein, vitaminSC and B1, as well as calcium, phosphorus, iron and other inorganic salts. He Hongju said that according to the characteristics of the lotus root itself, the eating method is slightly different: the seven-hole lotus has a higher starch content, less water, glutinous but not crisp, suitable for soup; the nine-hole lotus has a high moisture content, crisp and tender, juicy, and it is most suitable for cold mixing or stir-frying.
Lake lotus is mostly produced in the water towns of Nanguo, among which the big red lotus in Guixian County, Guangxi, the Honghu lake lotus, and the boiled sesame lake lotus are famous for their production. In general, the lotus root has only 7 holes, while this lotus has 9 holes. Generally, the lotus root is cylindrical, the epidermis is old yellow, multi-knotted and hairy, raw and eating slag; and this lotus root is thick, each branch is three sections, each section is about 2 feet long, it is square, there is a groove on the surface, the skin is white, moist as tender jade, no long knots, no rust color, storage for ten days and a half moon Color unchanged. Raw food is sweet and crispy and delicious, cooked food does not change color, simmered without muddy soup, full of flavor.
Chinese medicine believes that the raw lotus is cold, sweet and cool into the stomach, can eliminate the cold blood, clear the heat, quench vomiting and thirst, suitable for thirst, drunkenness, coughing up blood, vomiting blood and other symptoms. Women should avoid eating raw and cold after childbirth, but they are not afraid of lotus, because lotus has a good anti-stasis effect, so the folk have the saying that "new tender lotus is better than tai doctor". Cooked lotus root, its color from white to purple, has the effect of nourishing the stomach and nourishing the yin, strengthening the spleen and strengthening the qi, and is a good food supplement. Lotus is slightly sweet and crisp, can be eaten raw or vegetables, and the medicinal value is quite high, its roots, leaves, flowers and fruits, all of which are treasures, can be nourished into medicine. The use of lotus to make powder, can consume anti-diarrhea, appetizing heat, nourishing, prevent internal bleeding, is a good liquid food for women, children, women, children, frail and sick people on the good liquid food and tonic treasures, in the Qing Xianfeng years, it was designated as the imperial tribute, because of the homophony with "even", so the folk customs with the lotus to wish for a happy marriage, but also because of its sludge and not stained, with the lotus flower as a symbol of incorruptible and clean personality.
Lotus root is generally autumn and winter lotus, but China's folk have the summer "small summer eat lotus" custom, lotus is slightly sweet and crisp, can be eaten raw can also be cooked, is one of the often dining dishes, lotus raw eating can clear the heat, moist lungs and stasis, cooked food can be healthy spleen and stomach, digestion. In the summer, eating crisp raw, slightly sweet lotus silk, the mood is also cool. After the pond is lifted, the good and bad grades are divided, and the damaged low price is disposed of. The tip of the lotus root is used for vinegar slip, fresh and smooth; the good lotus section can be used to make lotus cake, put in the oil pan and fried, crispy and fragrant; and the kind of surface with hemp points must be powder lotus root, used to simmer soup. Powdered lotus simmered soup. In autumn and winter, eating more lotus root can reduce autumn dryness. Peel off the lotus root, cut it into lotus sections, and cut it into four pieces with two knives. Blanch the ribs in boiling water to remove the blood foam, after the cool water, put them in a casserole dish with the lotus root, pour water, and you can put them on the charcoal fire and simmer slowly. The best soup is to use a casserole, and the lotus root after simmering is crystal clear, pink and smooth. The fried lotus cake is also delicious, and the lotus root is cut into two thin slices that seem to be separated but are actually connected into one. After the lotus slices are cut, you can stuff the filling inside, and after the filling is full, the lotus clip is formed. Lotus clips dipped in paste into the frying pan golden brown is good, you can eat directly or in the second degree of cooking, made into sweet and sour lotus clips, fish fragrant lotus clips and so on
Speaking of lotus, we can not say lotus belt, lotus belt is the young rhizome of the lotus, in ancient times called lotus whip, lotus silk vegetable, silver seedling vegetable, also known as lotus cabbage, lotus shoots, lotus belt, lotus seedlings, composed of an internodal and top bud at the top of the rhizome, the lotus belt and the lotus root are homologous organs, when the conditions are right, the lotus belt expands to become a lotus, usually white, yellow, pink yellow, the most suitable picking time is after the summer rain, along the "green pile" stretching out of the water down to the root in the silt, at the end of the two lotus seedlings, the thick one is this. The lower the pile, the more tender the root beneath. There is a little light yellow in that kind of white, the torso is straight and easy to break, the tip is still in the shape of a hairpin, and it is good to be undivided. Hubei and Anhui people like to eat lotus belt the most. In fact, in ancient times, there was a habit of eating lotus belt, such as the "lotus silk dish" recorded in the "Compendium of Materia Medica" is now called lotus belt.
At present, there are two main sources of edible lotus belts sold on the market, namely zilian and lotus, mainly sub-lotus. When cultivating zilian in Chizhou City, Hubei and other places in Anhui, it is generally colonized at once and planted continuously for three consecutive years. From the second year onwards, due to the over-dense planting of plants in the field, the harvesting of the lotus belt actually played a role in thinning seedlings. Therefore, the lotus root belt is a by-product in the cultivation of the lotus. In addition, some farmers use lotus roots (lotus) to harvest lotus belts. Compared with the lotus root belt, the lotus root belt is thicker and more brittle. Stir-fry, mix, fry, steam, fry, simmer, and eat raw. It can be used as both the main ingredient and the ingredient, and it is suitable for meat and vegetarian. The most famous are stir-fried lotus strips and sour and spicy lotus strips, but no matter how you eat them, the taste is excellent. In addition to the lotus belt and lotus root, there is also a local image of the lotus bud called the lotus root, the head of the lotus.
After deep processing, the lotus root can also be used as lotus root noodles, lotus root bean shreds, canned lotus root, as well as lotus leaf tea, lotus root crisp, salted lotus root, sugar root and so on. Of course, lotus powder is also in the scope of lotus, and since ancient times, it is the most famous lotus powder in the West Lake. Volume 84 of the Qing Dynasty's "Hangzhou Fuzhi" states: "Lotus powder, lotus juice, go to the lotus, dry powder." The West Lake is good, and now it is outside the Gate of Tangqi and Genshan." During the Ming and Qing dynasties, there were dozens of businesses in Hangzhou that produced lotus flour, such as Bainian Huichang, Juyuanchang, Li Hengchang, etc., and "Centennial Huichang" was a representative of many businesses in Hangzhou that made lotus flour for hundreds of years, and the food produced during the Qing Dynasty light years has been selected as a tribute. During the Qing Guangxu period, "Centennial Huichang" has become the designated supplier of the Ministry of Internal Affairs. Qing Dynasty Qiantang poet Yao Siqin's "Lotus Powder" poem: "Who mills jade and linglong, and grinds around the drops of aromatic liquid." The mud is not stained, and the staining powder is too white. Spreading the stormy autumn sun, pieces of silver knife painting. A pinch of soup, a rhino spoon slippery. ”
Lotus flour is generally rushed to eat, of course, can also be made into lotus flour cake, etc., Jiangsu Yanfu has lotus flour round seeds can be described as unique ingenuity, lotus flour round filling with lotus flour and sweet fruit meat five kernels (peach, apricot, dates, melon seeds, etc.) as raw materials, the outside of the filling, dipped in lotus powder, lotus powder originally has no viscosity, boiling water a hot, this has a stickiness. These lotus flour rounds keep tumbling on the bamboo plaque, just one layer, far from enough, need to keep repeated operations, has to be wrapped in nine layers, lotus powder rounds can be fixed. Lotus powder is round and transparent, elastic, soft and tender, brown, sweet and refreshing, refreshing, refreshing, rich in nutrition, has the function of strengthening bones and blood, the famous economist Fei Xiaotong tasted, in the newspaper "Yancheng Lotus Powder Pills" called it a "treasure" in the world. There is a description in the text: This revisit to Yancheng, the old taste is re-tasted, and I feel more affectionate, so I will make this briefing. This unique treasure of Yancheng is shaped like a projectile, lilac, about two centimeters in diameter, immersed in a clear clear soup, delicate and fat, and looks like a fresh lychee without shelling. When clamped between the chopsticks, it feels slightly elastic, soft and plump. Tongue in the mouth, sweet but not greasy, thick but not solid, not crispy or crispy, non-pulp and non-solid. Chew its core, cinnamon full of mouth.
Lotus has said a lot, so what are the lotus vegetables with the garden vegetables? Yuan Ming's "Suiyuan Food List" dim sum list has cooked lotus: cooked lotus, also known as osmanthus glutinous rice lotus, which is the name of Jiangsu, Zhejiang is called sugar lotus, the north is called Jiangmi lotus, the streets and alleys around Jiangsu and Zhejiang have sold cooked lotus, Wu Di called it "boiled ripe lotus", 焐 is a dialect, "Qing Jia Lu" explains that "Wu language is boiled food to get heated and easy to rot and boiled". Glutinous rice root is now the most common and popular cold dish at the feast, but in ancient times, it was cooked and eaten as a snack. Yuan Ming eats cooked lotus, must be filled with rice and sugar to cook themselves, because the city seller, although the color is beautiful, more gray water, so that the cooked lotus flavor has changed, not good, cooked lotus should use old lotus, but Yuan Zicai loves to cook the tender lotus, requiring that although soft and cooked and toothed, bite down to have taste, cook too old into the mud is tasteless, pour brown sugar into the pot, scoop into water, boil into syrup over medium heat, put into a bowl, put in sugar osmanthus flowers.
Wash the fresh lotus root, cut it into segments in the middle of the lotus knot, cut the lotus cover about 4 cm long at the end of each lotus section, expose the lotus hole, soak the clean glutinous rice into the lotus hole, cover the lotus cover, and insert the lotus cover firmly with a thin bamboo to prevent the glutinous rice from leaking out. Put the bottom of the bamboo basket in the pot, add boiling into syrup, put the lotus section, spread the lotus leaves on the surface, scoop in water to soak the lotus noodles, boil over high heat and turn the heat to low for about 4 hours, until the lotus is purple brown that is cooked, the finished product is colorful, the aroma is fragrant, mellow and rich, sweet and not greasy,
The following made with the garden vegetables fried lotus silk: fried lotus silk current seasonal dish, lotus Beijing is called lotus dish, this name has a long history, just like the stall egg called stall yellow cabbage, clear soup bird's nest called clear soup swallow vegetables, fried lotus silk must be used white flower nine hole lotus, this lotus water content is high, crisp and tender, juicy, cold mix or stir-fry is the most appropriate. Peel and cut the lotus root into thin strips, and when cutting the lotus root, you can cut the lotus root into slices along the eye of the lotus root, and then cut the silk. Then add vinegar to fry, the text of the vinegar hug is the meaning of Beijing vinegar slip, such as vinegar slip cabbage, vinegar slip wood whiskers, fried lotus shredded with summer tender lotus, add vinegar stir-fry to eat the best, this dish is summer time dish, autumn and winter old lotus stir-fried is not delicious, fried when the preparation method is exquisite, seasoned with vinegar, quite unique flavor.
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