Hongze lotus root [Jiangsu Hongze specialty]

What is Hongze lotus root? Authentic Jiangsu Hongze specialty: Hongze lotus root

Content summary:Do you want to know what Hongze lotus root is? This article is a detailed introduction toJiangsu Hongze specialty - Hongze lotus root. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Hongze lotus root. The full text takes about 8 minutes to read, mainly including the basic introduction of Hongze lotus root and its nutritional value? Tasting and eating methods of Hongze lotus root, etc

Basic introduction of Hongze lotus root

Hongze lotus root is a specialty of Hongze, Huai'an, Jiangsu

Lotus root, also known as lotus root, is the underground stem of lotus. It is large and long, with nodes and several small tubular holes in the middle. When broken, it has silk. It belongs to the water lily family. The lotus root is slightly sweet and crispy, and can be eaten raw or cooked. Its medicinal value is quite high. Its roots, leaves, flowers, whiskers, and fruits are all precious and can be used for nourishment and medicine. Using lotus root to make powder can digest food, stop diarrhea, stimulate appetite, clear heat, nourish and nourish the body, prevent internal bleeding. It is a good liquid food and nourishing treasure for women, children, women, and those who are weak and sick. Lotus root is native to China and has a cultivation history of over 3000 years

Collection and processing

Picking after October in the lunar calendar, raw food is crispy and delicious. Lotus flowers and pistils are harvested in July and dried in the shade after harvesting; Lotus seeds and lotus houses are harvested from August to September, and after drying, the seeds are removed; Lotus leaves can be harvested at any time. When they are 80% dry, fold them up and place the petiole facing up before sun drying until they are completely dry. Lotus root nodes are harvested from September to October

Regional location and climate

Hongze District of Huai'an City shows a trend of being high in the west and low in the east. The entire area spans 63 kilometers from east to west and 38.5 kilometers from north to south; The highest point in the county is Danshan Peak in Laozishan Town, with an elevation of 51.5 meters; The lowest point is in Baimahu District, with an elevation of only 5.1 meters. Laozishan Town in the southwest of Hongze Lake is a non contiguous low hilly area, with Hongze Lake District in the middle and the Huanghuai alluvial plain in the east, all of which are flat terrain. The elevation of the Hongze Lake embankment is 18.5 meters, with a drop difference of over 10 meters from the eastern plain; The bottom of the lake is shallow and flat, with an elevation of generally 10-11 meters. The lowest point is about 8.5 meters, the highest point is 12 meters, and it is 3-5 meters higher than the area east of the Hongze Lake embankment. Hongze Lake is like a big fish pond stored on the plain, so it is also called a "hanging lake"

Every 100 grams of edible food contains 2.3 grams of protein, 0.1 grams of fat, 18.1 grams of carbohydrates, 18 milligrams of calcium, 51 milligrams of phosphorus, 4.4 milligrams of iron, as well as vitamin B and vitamin C. Lotus root has the functions of dispelling blood stasis, clearing heat, relieving irritability and thirst, stopping bleeding (such as nosebleeds, hematuria, rectal bleeding, uterine bleeding, etc.), resolving phlegm, treating pneumonia, tuberculosis, enteritis, spleen deficiency diarrhea, and female blood collapse. After being cooked, lotus roots change in temperature from cool to warm, losing their ability to remove blood stasis and clear heat; And it becomes beneficial to the spleen and stomach, with the effects of nourishing the stomach, nourishing yin, nourishing blood, and stopping diarrhea

Tasting and eating methods of Hongze lotus root

Osmanthus glutinous rice lotus root

Ingredients: 1 section of old lotus root, 150 grams of glutinous rice, 150 grams of white sugar, 50 grams of honey, 30 grams of sugar osmanthus, 30 grams of flour, and 40 grams of vegetable oil

Preparation: 1. Peel off the outer skin of the old lotus root and wash it clean. Cut off the stem at one end, invert and drain the water. Wash the glutinous rice thoroughly, soak it in water, add white sugar and mix well. Then pour it into the lotus root hole, fill it up, and steam it on high heat for one hour. Take it out and cut it into 1cm slices

2. Heat the wok over high heat and add oil. Dip the lotus root slices in flour and fry until both sides turn golden brown. Add 500 grams of water, white sugar, honey, and sugar osmanthus to a wok. Bring to a boil and add lotus root slices. Use medium heat to reduce the sugar content until the sauce is thick. Features: This dish is crispy and sweet, with the fragrance of osmanthus, leaving a lasting aftertaste

Ingredients: 500g fresh lotus root, 150g white sugar, 100g water, 40g cornstarch, 100g milk, a little osmanthus.

Method: Cut off the lotus root nodes, scrape the skin, cut the fine lotus root with a knife, cut the coarse lotus root into thin slices, soak it in cold water for a while, then remove it and let it rise in the water. Remove and let it dry; Add water and sugar to the pot, bring to a boil, add milk, thicken with cornstarch, then add osmanthus, pour in lotus root slices, stir evenly, transfer to a dish, let cool, and ready to eat