Rock sugar Xianglian is a special traditional snack in Hunan Province. Since the Western Han Dynasty with white lotus to Han Gaozu Liu Bang tribute, so Xianglian is also known as Gonglian, Xianglian is mainly produced in the Dongting Lake Area, Xiangtan is a famous production area, the city to flower stone, the middle road paving two places to produce the most, the quality is also the best, there are red lotus, white lotus, of which white lotus round white, pink and fragrant, located in the country's first. When excavating the mawangdui tomb in Changsha, Hunan, it was found that Hou had eaten lotus seeds. After tasting the new white lotus with a small lotus fragrance in his heart, the Jin Dynasty poet Zhang Kai once issued an exclamation that "the mouth is tired and ridiculous, and this body wants the old Lake Xiang".
Xiangbai 200 grams, canned green beans 25 grams, fresh pineapple 50 grams, canned cherries 25 grams, cinnamon meat 25 grams, rock sugar 300 grams, water 650 grams.
1: Peel and remove the core of the lotus seeds, put them in a bowl and add 150 grams of warm water, steam them until soft and rotten, wash the cinnamon balls in warm water, soak for 5 minutes, decant the water, peel the fresh pineapple, and cut into 1 cm cubes.
2: Put the wok on medium heat, put in 500 grams of water, then add rock sugar to boil, until the rock sugar is completely dissolved, and leave the pot from the heat. Use a sieve to filter out the sugar residue, then pour the rock sugar water back into the pot, add green beans, cherries, cinnamon meat, pineapple, bring to a boil on high heat.
3: Decant the steamed lotus seeds, put them into a large soup bowl, and then pour the boiled rock sugar and ingredients into the soup bowl together, and the lotus seeds float on top.
1, lotus seeds with warm water and soda ash, brush with a brush, see no red, change the water brush washing, brush to the epidermis, take out with a small bamboo poke in, top off the lotus heart, and then evaporate.
2, the ratio of rock sugar to water is: 1:0.6, too little lotus seeds float up.
Ingredients
Lotus seeds 200g
Accessories
Rock sugar 300g, green beans 25g, guiyuan 25g, goji berries 5g, white fungus 10g, water 650g
method
1. Wash the lotus seeds first.
2. Soak in water for 10 minutes.
3. Wash the white fungus and set aside.
4. Wash the green beans, put them in hot water and cook for 8 minutes.
5. Put the lotus seeds and white fungus in the pot and add water to bring to a soft boil.
6. Put in a bowl and steam until soft.
7. Wash the cinnamon meat and goji berries with warm water and soak for 5 minutes to decant the water.
8. Put the wok on medium heat, put in 500 grams of water, then add rock sugar to boil, until the rock sugar is completely dissolved, and the end pot is off the heat. Strain out the sugar residue with a sieve and pour the rock sugar water back into the pan.
9. Add the cinnamon balls and goji berries.
10. Add the green beans again.
11. Bring to a boil over high heat.
12. Decant the steamed lotus seeds, put them into a large soup bowl, and then pour the boiled rock sugar and ingredients into the soup bowl together, and the lotus seeds float on top.