This sweet and sour appetizer is a recipe I learned from Beitai. This season is peak time for hawthorns, which are high in vitamin C and very nutritious. Lotus root is sweet in flavor and cold in nature, and has the effects of clearing the lungs, moistening dryness, strengthening the spleen, and whetting the appetite.
Hawthorn and Lotus Root
Chinese people have always emphasized "eating in season," and the dishes suitable for nourishment vary with the seasons. In winter, the weather is dry, so the focus should be on nourishing the liver and protecting the stomach. At this time, the most suitable approach is "reduce pungent foods and increase sour ones." Because sour foods can enhance heart and lung function and prevent excessive lung qi from damaging liver qi. Additionally, although winter should mainly consist of warm foods, it doesn't mean completely saying goodbye to cooling foods. Because the dry winter air, combined with relatively reduced activity, can lead to internal heat accumulation. If you consume too many warming foods, it's easy to develop symptoms of "internal heat." Therefore, for those with normal spleen and stomach function, even in winter, it's appropriate to eat some cooling fruits and vegetables like radishes, winter melon, cucumbers, lotus root, celery, bananas, and pears to "cool down" the body in a timely manner.
This season is peak time for hawthorns, which are high in vitamin C and very nutritious. Lotus root is sweet in flavor and cold in nature, and has the effects of clearing the lungs, moistening dryness, strengthening the spleen, and whetting the appetite. Hawthorn and Lotus Root has the flavor of hawthorn while retaining the crispness of fresh lotus root. Its sweet and sour taste is sure to make you fall in love with it.
Ingredients:
1 section of lotus root, 50g of hawthorn, 50g of rock sugar, 1g of salt
Instructions:
1. Wash the fresh hawthorns and place them in a pot with the rock sugar;
2. Add 1 cup of water, bring to a boil over high heat, then reduce to low heat and simmer for about 30 minutes;
3. While the hawthorns are simmering, wash, peel, and thinly slice the lotus root;
4. Bring a pot of water to a boil over high heat and blanch the lotus root slices for two minutes;
5. When the hawthorn sauce has thickened, turn off the heat, add a pinch of salt, and stir to combine to make the hawthorn sauce;
6. Remove the lotus root slices, drain, and let them cool. Add the cooked hawthorn sauce and mix well.
Cooking Tips:
1. It's best not to use an iron or aluminum pot to cook the hawthorns, as the acidic substances in hawthorns can react with metal elements, which is bad for your health;
2. Adding a pinch of salt to the cooked hawthorn sauce will enhance its flavor;
3. Don't blanch the lotus root for too long; just cook until it's no longer raw.
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