Stewed lotus root with sweet aftertaste(hui wei tian mi de mi zhi lu ou )

Stewed lotus root with sweet aftertaste

Introduction:

"Hubei, a treasure land of geomantic omen, is famous for its outstanding people and rich products, and its active food culture has deeply affected the taste buds of godoferchy. Hubei cuisine has a history of more than 2000 years. Wuhan is the thoroughfare of nine provinces; the food custom is the result of the comprehensive effects of natural conditions, ethnic migration and ethnic composition, historical inheritance, and the blend of food customs. Wuhan is the center of Hubei's food culture circle, and the taste of Wuhan people is also extremely open; the word "Zhong" is an eclectic one, sour, sweet, bitter and hard to catch. The flexible and shrewd people of Wuhan have a strong ability to absorb foreign food. Cantonese cuisine, Sichuan cuisine and Hunan cuisine will take their advantages and give full play to their unique flavor. Godoferchy will be "good to eat" Wuhan people with "miscellaneous" reputation Oh! Nagging two o (∩)_ ∩) O ~ how can so many delicious food escape the eye scanning and assiduous study of [food]; and Godof mercy has a mother who enjoys the reputation of "king of pickles". A very delicious stewed lotus root has the local characteristics of Hubei Province and its own characteristics. In my memory, as long as the dishes related to lotus root are remembered, I am salivating. The shadow of lotus root is always on the table during the Spring Festival. It is usually stewed, fried and stewed. I like several flavors and they are easy to operate. When mother makes stewed lotus root, she will leave a large pot of old brine and add honey at the end. If there is no ready-made old brine; make your own brine; the taste is fresh, and it is also very fresh. You can try it. The taste is spicy first and then sweet, with endless aftertaste. It feels super cool ~ "

Production steps:

Step 1: choose crispy lotus root to stew; because its taste is slightly sweet and crisp; it can be eaten raw or cooked, and has high medicinal value. It is the first choice for the weak, sick, old, young, women and children. The best time to make stewed lotus root slices is around Chinese New Year; when winter and spring alternate, the lotus root is relatively strong in winter. Such lotus root slices are easy to taste and taste very good.

Step 2: wash and peel the lotus root, put it on the chopping board and cut it into uniform pieces with a thickness of about 0.5cm. Sliced stewed lotus root flavor is easier to penetrate into the lotus root, each piece of lotus root will be full of stewed flavor~

Step 3: all the ingredients are ready, now ready to add seasoning.

Step 4: put the washed pork into the casserole and the sliced lotus root into the casserole. Put in 1 teaspoon of salt.

Step 5: add cooking wine, bring to a boil over high heat, skim the froth from the soup, put in five spice powder and turn to casserole to stew. The flavor of the stewed soup is slightly heavier than that of the cooking.

Step 6: depending on the situation can put more soy sauce, easy to color, the best color sauce red

Step 7: wash the streaky pork and drain the excess water; choose the streaky pork with fat and thin; the stewed pork is not greasy and tastes good. Blanch water before marinating to remove blood. Pork can be stewed in whole or cut into several pieces.

Step 8: add 1 teaspoon of pepper powder.

Step 9: add 2 spoonfuls of sugar. Increase the sweet taste of stewed lotus root. Chunsheng Yanggan, ingredients into the rock sugar, sugar is an excellent choice.

Step 10: add enough seasoning and brine at one time; don't add any more in the middle, so as not to destroy the rich taste of the sauce.

Step 11: wash all seasonings and put them in the pot with ginger. The bittern can be put into a special container or not.

Step 12: add in the old brine; the pork can be fished out first. Continue to marinate the lotus root for ten minutes. Lotus root slices should be stewed together with pork to taste delicious. The water must submerge the ingredients; the taste is easy to penetrate. Both old soy sauce and bittern have a certain degree of salinity, and the salt should be added appropriately. Put the honey in the pot and let it soak in the stewed lotus root slices for several hours. Or it will taste better the next day~

Materials required:

Crispy lotus root: 7

Fragrant leaves: 3 pieces

Licorice: 3 tablets

Pepper: 1 handful

Ginger: 1

Pork: 500g

Dried red pepper: 10

Tsaoko: 3

Star anise: 10

Honey: 2 teaspoons

Note: Godof mercy nagging: 1. Sliced stewed lotus root flavor is easier to penetrate into the lotus root, each lotus root will be full of bittern flavor ~ 2. The taste of stewed soup is slightly heavier than that of cooking. 3. The stewed meat should be fat and thin pork with good flavor. 4. Add enough seasonings and brine at one time; don't add them in the middle of the way, so as not to destroy the rich taste of the brine. 5. Add in the old brine; when the pork is well stewed, you can fish it out first. Continue to marinate lotus root for half an hour. Lotus root slices should be stewed together with pork to taste delicious. The water must submerge the ingredients; the taste is easy to penetrate. Both old soy sauce and bittern have a certain degree of salinity, and the salt should be added appropriately. Put the honey in the pot and let it soak in the stewed lotus root slices for several hours. Or it will taste better the next day~

Production difficulty: ordinary

Process: brine

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hui Wei Tian Mi De Mi Zhi Lu Ou