During this time, I always see a lot of fresh lotus roots for sale when I am shopping in the morning. I think of a small dish I often eat when I was in Nanchang: cold lotus root slices. I remember that one of the cold dishes that Teacher Mi Ya gave in the first season theme competition was this. It's an authentic Nanchang specialty dish, cold lotus root slices are very Nanchang specialty snacks! It is also a cold dish that I like very much!
Lotus root is a low-fat food with high nutritional value. It can be eaten raw, steamed, fried, or stewed. Lotus root is rich in vitamin C and crude fiber, which not only helps digestion and prevents constipation, but also supplies carbohydrates and trace elements needed by the human body, prevents arteriosclerosis, improves blood circulation, and is beneficial to health. It is generally recommended to eat lotus root three times a week. The best effect is to eat it for dinner. Lotus root and pork ribs are used to make soup, which can improve sleep quality after eating. Lotus root should be selected with white skin and thick and short lotus nodes. It is best to smell fragrant. Autumn is a good season to eat lotus roots! It can effectively eliminate "autumn dryness", clear heat and relieve annoyance, quench thirst and stop vomiting, and clear and nourish the stomach.
Cold lotus root slices
By BlakeCollins
Recipe Recommendations
- lotus root two festivals
- garlic powder appropriate amount
- soy sauce Moderate amount (soy sauce)
- chili oil appropriate amount
- linseed oil appropriate amount
- chicken essence appropriate amount
- salty and sweet
- mix
- ten minutes
- ordinary
Steps for Cold lotus root slices
1
Seasoning: oil and salt, soy sauce (soy sauce), sesame oil, chili oil, flaxseed oil, chicken essence.
2
Peel the lotus root and cut it into thin slices.
3
Seasoning: garlic foam, pepper foam.
4
After boiling water, pour in lotus root slices, add a little salt, and cook for 7 minutes.
5
Drain the water and rinse it with cold water and place it in a container (slightly larger).
6
Add garlic and pepper foam.
7
Pour on cooked hot oil.
8
Add seasoning and mix well. Serve.
9
(Cover the container with a lid and apply a few strong strokes to make the taste more uniform).Cold lotus root slices Make Tips
1. Do not use iron cookware when boiling lotus root to prevent the food from turning black.
2. Lotus root is cool in nature, so postpartum women should not eat it too early. Lotus root is cold in nature; eating it raw is crisp and refreshing, but it is harmful to the spleen and stomach. Those with weak digestive function or loose stools should not eat it raw.