Lotus root slices with vinegar(cu liu ou pian )

Method of sliced lotus root with vinegar

Raw materials for making lotus root slices with vinegar

400g tender lotus root, half teaspoon soy sauce, 2 tbsp vinegar, appropriate amount of salt and monosodium glutamate, 1 tbsp water lake powder, half tbsp pepper oil, appropriate amount of onion and ginger.

Processing steps of vinegar lotus root slices:

1. Remove the knots, peel and wash the lotus root, cut it in half, then cut it into thin slices with a knife, put it into a boiling water pot, and drain the water for use.

2. Put the frying pan on a high heat, pour in 3 tbsp oil, and heat it until it is warm. Add chopped green onion and ginger, and cook in vinegar immediately. Add 4 tbsp soy sauce, salt and clear soup. Add lotus root slices and stir fry slightly. Thicken with starch, pour in pepper oil, stir fry evenly and then out of the pan.

Characteristics of vinegar lotus root slices

It tastes delicious, sweet and sour.

Lotus root slices with vinegar

Lotus root slices with vinegar is a famous traditional dish in Zhejiang Province. This dish tastes delicious, sweet and sour. It is a dish made of 400g lotus root, half teaspoon soy sauce, 2 teaspoons vinegar, appropriate amount of salt and monosodium glutamate, 1 teaspoon Lake powder, half teaspoon pepper oil, appropriate amount of onion powder and ginger foam.

practice

raw material

400g tender lotus root, half teaspoon soy sauce, 2 tbsp vinegar, appropriate amount of salt and monosodium glutamate, 1 tbsp water lake powder, half tbsp pepper oil, appropriate amount of onion and ginger.

Production process

1. Remove the knots, peel and wash the lotus root, cut it in half, then cut it into thin slices with a knife, put it into a boiling water pot and scald it slightly. Remove and drain the water for use. 2. Place 3 tbsp oil in the frying pan over a high heat. Heat until warm. Add chopped green onion and ginger. Cook in vinegar immediately. Add 4 tbsp soy sauce, salt and clear soup. Add lotus root slices and stir fry slightly. Thicken with starch. Pour in pepper oil. Stir well and remove from the pan.

nutritive value

1. Clearing away heat and cooling blood: lotus root has the function of clearing away heat and cooling blood, and can be used to treat heat diseases; lotus root tastes sweet and liquid, and is especially beneficial to people with fever, thirst, bleeding, hemoptysis and bleeding.

2. Laxative, spleen invigorating and appetizing: lotus root contains mucus protein and dietary fiber, which can combine with bile acid salt, cholesterol and triglyceride in food, so as to excrete it from feces, thus reducing the absorption of lipids. Lotus root exudes a unique fragrance, also contains tannin, has a certain spleen antidiarrheal effect, can enhance appetite, promote digestion, appetizer healthy, beneficial to poor appetite, anorexia recovery.

3. Nourishing blood and promoting muscle: lotus root has high nutritional value, rich in trace elements such as iron and calcium, and rich in plant protein, vitamins and starch. It can obviously replenish qi and blood and enhance human immunity. Therefore, traditional Chinese medicine calls it "tonifying the middle, nourishing the spirit, benefiting qi and power".

4. Hemostasis and stasis dispersing: lotus root contains a lot of tannic acid, which can contract blood vessels and stop bleeding. Lotus root can also cool blood and disperse blood. Traditional Chinese medicine believes that it is a good food therapy for febrile disease.

Edible effect

Traditional Chinese medicine believes that the raw lotus root is sweet in taste and cold in nature, and enters the heart, spleen and stomach channels;

It can clear away heat, generate fluid, cool blood, disperse blood stasis, invigorate spleen, appetizer and stop diarrhea;

It is used to treat febrile diseases, such as thirst, hematemesis, bleeding and heat drenching.

Ripe lotus root is warm and sweet in nature, beneficial to stomach and spleen, nourishing blood and tonifying, promoting muscle growth and relieving diarrhea;

Indications: cough due to lung heat, irritability and thirst, diarrhea due to spleen deficiency, loss of appetite and various blood syndromes.

intended for

It can be eaten by the general population

1. It is especially suitable for the elderly, children and children, the weak and the sick, especially for the patients with high fever, hematemesis, hypertension, liver disease, anorexia, iron deficiency anemia and malnutrition;

2. The nature of lotus root is cool, so it is not suitable for pregnant women to eat it too early; the nature of lotus root is cold, and it is crisp and refreshing to eat raw, but it hinders the spleen and stomach. Those with low digestive function of spleen and stomach and loose stool should not eat raw;

3. Oujian decoction can be used to stop bleeding and disperse blood stasis. General postpartum 1 ~ 2 weeks after eating lotus root can be gradually alleviated.

Usage and dosage

1. Lotus root can be eaten raw, cooked, mashed juice drink, or sun dried flour porridge.

2. The edible lotus root should be yellow brown with thick and white flesh. If it is dark and has peculiar smell, it is not suitable for eating.

3. Raw lotus root cooked food is suitable for frying, stewing, frying and ingredients of dishes, such as "eight treasure lotus root", "fried lotus root box" and so on.

4. Don't use iron when boiling lotus root, so as not to make the food black.

5. Lotus roots that have not been cut can be stored at room temperature for a week, but because they are easy to turn black and the cut face is easy to rot, the cut lotus roots should be covered with fresh-keeping film and refrigerated for about a week.

Edible effect

Raw lotus root is sweet in taste and cold in nature. It enters the heart, spleen and stomach channels;

It is mainly used for febrile diseases, such as febrile thirst, hematemesis, hematemesis and heat drenching.

Ripe lotus root is warm and sweet;

It has the effects of tonifying stomach and spleen, nourishing blood and tonifying, promoting muscle and stopping diarrhea;

Indications: cough due to lung heat, irritability and thirst, diarrhea due to spleen deficiency, loss of appetite and various blood syndromes.

Other related

In the Xianfeng Period of the Qing Dynasty, lotus root was appointed as a tribute for imperial food. Because it is homonymous with the "couple", it is folk custom to use lotus root to wish a happy marriage, but also because it comes out of the mud and does not dye. It is the same as lotus as a symbol of clean and noble personality.

Tips

1. Quality requirements of lotus root: the lotus root body is fat, the meat is crisp and tender, the water is rich and sweet, with fragrance is better. At the same time, the lotus root body should be free from damage, rot, discoloration, rust, shrinkage and continuous knots; the lotus root body should be protected by a thin layer of mud.

2. The difference between red lotus root and white lotus root: Generally speaking, the skin of red lotus root is brown yellow, the body shape is short and thick, and the raw lotus root tastes bitter; the skin of white lotus root is smooth, silver white, the body shape is long and thin, and the raw lotus root tastes sweet. Usually stew spareribs and lotus root soup with red lotus root, stir fry lotus root slices with white lotus root. In addition, there is a general quality of Mahua lotus root, rough appearance, pink, containing more starch.

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Chinese PinYin : Cu Liu Ou Pian