Coral lotus root slices(shan hu ou pian )

Coral lotus root slice method:

Raw materials for making coral lotus root slices:

500g lotus root, 1 chive and 4 dried peppers

Ingredients for making coral lotus root slices:

2 / 3 tbsp sesame oil (20g); 2 / 3 tbsp vinegar (20g); 11 / 2 tbsp sugar (165G)

Steps for making coral lotus root slices:

1. Wash and peel the lotus root, cut it in half, then cut it into thin slices, soak it in cold water for a while, wash and shred the scallion;

2. Scald the lotus root slices in boiling water, take them out, cool them in cold water, drain the water and put them into the plate;

3. Shred the two dried capsicum together with the scallion into the lotus root plate, then mix the vinegar and sugar, and pour them on the lotus root slices after the sugar dissolves;

4. Add sesame oil to the pot and heat it. Cut the remaining dry pepper into sections and put it into the pot. After frying, pour it on the lotus root, cover it and simmer slightly.

Characteristics of coralline lotus root slices:

Sweet and sour, red and white.

Attention should be paid to when making coral lotus root slices

It's better to use fresh lotus root instead of bagged lotus root or canned lotus root; the taste of lotus root slices is better after repeatedly soaking and washing with hot water.

Coral lotus root slices

1. The key of the key -- health

Cold dishes are basically eaten raw, so in terms of hygiene, it is more urgent than any dish. In addition, summer is the season when bacteria are rampant, so the selection and subsequent cleaning work should not be careless.

2. Essential - mixing juice

Different from the happiness equation: delicious cold dishes have their own flavor, and the bad cold dishes have only one point - no sauce. There is something in common in the sauce mixing of cold dishes. You can learn it as soon as you learn it, even if you are a beginner of cooking skills.

3. Vinegar

Cuisine

Cooking method 1

Raw materials: 300 grams of fresh lotus root 1, half a red pepper, 50 grams of sugar, 50 grams of white vinegar, Osmanthus fragrans, appropriate amount of salt.

Method:

1. Peel and slice the lotus root and rinse with hot water. Cut the red pepper into small pieces.

2. Sweet and sour juice: mix white sugar, white vinegar, salt and red pepper to make sweet and sour juice.

3. Soak lotus root slices in sweet and sour juice (about half an hour) or put them on a plate.

TIPS：

1. The key of the key -- health

Cold dishes are basically eaten raw, so in terms of hygiene, it is more urgent than any dish. In addition, summer is the season when bacteria are rampant, so the selection and subsequent cleaning work should not be careless.

2. Essential - mixing juice

Different from the happiness equation: delicious cold dishes have their own flavor, and the bad cold dishes have only one point - no sauce. There is something in common in the sauce mixing of cold dishes. You can learn it as soon as you learn it, even if you are a beginner of cooking skills.

3. Vinegar

Summer is undoubtedly our favorite season to be jealous. It can relieve summer heat, appetizer and beautify. Therefore, vinegar is always an indispensable part of summer cold dishes.

4. Special recommendation - garlic, osmanthus.

It is precisely because of its unique bactericidal effect that we chose it this summer without hesitation. Moreover, garlic is a "surface" substance, which can help us to relieve the body's dry heat in the heat.

Cooking method 2

Ingredients: 500g lotus root, 1 chive, 4 dried peppers; seasoning: 2 / 3 tbsp sesame oil, 2 / 3 tbsp vinegar, 1.5 tbsp sugar;

Method:

1. Wash and peel the lotus root, cut it in half, then cut it into thin slices and soak it in cold water for a while;

2. Wash and shred the scallion;

3. Blanch the lotus root slices in boiling water, take them out, cool them in cold water, drain the water and put them into the plate;

4. Shred the two dried capsicum together with the scallion into the lotus root plate, then mix the vinegar and sugar, and pour them on the lotus root slices after the sugar dissolves;

5. Add sesame oil to heat the pot, cut the remaining dry pepper into sections and put it into the pot. After frying, pour it on the lotus root, cover it and simmer slightly.

Features: sweet and sour, red and white.

Key points: it's better to use fresh lotus root instead of bagged lotus root or canned lotus root; lotus root slices taste better after repeatedly soaking and washing with hot water.

6. Spread Osmanthus fragrans evenly on lotus root slices after butterfly feeding.

nutritive value

In tuber food, lotus root has high iron content, so it is suitable for patients with iron deficiency anemia. The sugar content of lotus root is not very high, but also contains a lot of vitamin C and food fiber, which is very beneficial for people with liver disease, constipation, diabetes and other weak diseases.

Lotus root is rich in vitamin K, which can constrict blood vessels and stop bleeding. Fresh lotus root juice can treat thirst, urinary tract infection and nosebleed. Boiled lotus root juice can treat milk retention.

Lotus root is not only a fruit, but also a delicacy. Lotus root, whether raw or cooked, has good medicinal value. Traditional Chinese medicine believes that the lotus root is cold in nature, sweet and cool in the stomach, which can eliminate blood stasis, cool blood, clear heat, stop vomiting and thirst. It is suitable for thirst, drunkenness, hemoptysis, hematemesis and other diseases. Women are afraid of eating raw and cold food after childbirth, but they don't avoid lotus root. It's because lotus root has a good effect of removing silt, so there is a saying that "new lotus root is better than Taiyi". Ripe lotus root, whose color changes from white to purple, has the effect of nourishing stomach, nourishing Yin, strengthening spleen and replenishing qi. It is a good tonic. The lotus root powder made from lotus root is not only nutritious, but also easy to digest. It has the effect of nourishing blood, stopping bleeding, regulating the middle and appetizing. In fact, it is an ideal nutrient for the old and young.

Usually when eating lotus root, people often remove the node of lotus root. In fact, lotus root knot is an excellent hemostatic medicine. It tastes sweet, astringent, and has a flat nature. It is rich in tannins and asparagin. It is specially used for various kinds of bleeding, such as hematemesis, hemoptysis, hematuria, hematochezia, uterine bleeding, etc. Six or seven lotus root knots are commonly used in folk. They are mashed and decocted with brown sugar. They are used to stop bleeding and have good curative effect.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Shan Hu Ou Pian