Zhongjiang Lotus Root [Sichuan Zhongjiang Specialty]

What is Zhongjiang lotus root? Authentic Sichuan Zhongjiang specialty: Zhongjiang lotus root

Content summary:Do you want to know what Zhongjiang lotus root is? This article is a detailed introduction to the Sichuan Zhongjiang specialty - Zhongjiang lotus root. It was compiled and edited by the editorial team of Zhongjiang Specialty Network after reviewing and collecting relevant information about Zhongjiang lotus root. The full text takes about 4 minutes to read, mainly including the basic introduction of Zhongjiang lotus root and its nutritional value? What are the product characteristics of Zhongjiang lotus root? Tasting and eating methods of Zhongjiang lotus root, etc

Basic introduction of Zhongjiang lotus root

Zhongjiang is well-known for its lotus root production. In the poem "Yu Zhongjiang County Tower" by the Jin Dynasty poet Zhang Hu, it is written: "The rice is cooked white and bright, and the water vines are red and fresh." Farmers have been planting lotus roots in shallow ponds for generations. Before the founding of the People's Republic of China, the county's lotus root production was about a thousand tons. After the founding of the People's Republic of China, with the development of water conservancy, the number of Shanwan ponds increased, and the annual output of lotus root increased several times compared to before the founding of the country

There are three kinds of lotus root: red flower lotus root, white flower lotus root and Fried Dough Twists lotus root. Red lotus root, slender and long in shape, with a brownish yellow and rough outer skin, high in powder, low in moisture, and not crispy or tender; White lotus root is plump, with a delicate and smooth appearance, appearing silver white in color. The flesh is crispy, tender, juicy, and has a rich sweet taste; Fried Dough Twists lotus root is pink with rough appearance and much starch

Tasting and eating method of Zhongjiang lotus root

2. When cooking lotus roots, avoid using iron utensils to prevent the food from turning black

3. After peeling off the outer skin of the lotus root, it should be cooked in the pot as soon as possible to avoid the lotus root strands turning black due to oxidation. If the lotus root cannot be cooked in a timely manner, it can be soaked in water with vinegar to maintain its pure white color. When stir frying the lotus root shreds, add a small amount of water to the pot while stir frying, so that the stir fried lotus root shreds are as white as jade and will not change color

4. When eating lotus root, it should be eaten in sections, with a sweet, crispy, and tender top. After blanching, it should be cold mixed and eaten fresh; The second and third sections are slightly older and are excellent ingredients for making soup. They can also be used to make fried lotus root clips; The sections after the fourth section are only suitable for stir frying or use as raw materials for lotus root starch