Chinese Food
Fresh lotus seeds, tremella, mung bean congee, beautiful cook
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Every time I see Lotus, I have a kind of inexplicable respect. A kind of plant that lives in water. Lotus can be enjoyed by people. Lotus seeds and lotus roots can be eaten by people. When lotus leaves are fresh, they can make lotus leaf rice. After drying, they can drink water and lose weight. It's really a versatile and practical plant. I wish I could be such a person. Lianpeng can only be seen in the vegetable market in August and September. There are many green beans wrapped in the fresh lotus seed, which are like peanuts. This is the fresh lotus seed. The dried lotus seeds bought from the market are a little noodle after cooking. The fresh lotus seeds are still crispy after cooking. They taste like boiled peanuts. I wish I could have fresh lotus seeds all the year round. According to compendium of Materia Medica, lotus seed benefits the heart, thickens the intestines and stomach, strengthens the vital energy, strengthens the muscles and bones, nourishes the deficiency, benefits the ears and the eyes, eliminates cold and dampness, stops the spleen and diarrhea, and causes red and white turbidity. A woman falls down and collapses
Cooking ingredients
Cooking Steps
Step1:Take the fresh lotus seeds out of the lotus pod.
Step2:Soak the hair of tremella, wash it, and break it into small pieces by hand.
Step3:Wash the rice and mung beans and put them into the casserole, pour in enough water and boil them over high heat. Boil for 10 minutes, then put the processed Tremella into the casserole. Boil for 40 minutes over low heat.
Step4:After 40 minutes, the mungbean has blossomed. Put in fresh lotus seeds and cook for 5 minutes.
Step5:Put in the lollipop before you leave the pot. Turn off the fire after the lollipop is boiled. Cover the pot and simmer for half an hour before opening the lid.
Cooking tips:* fresh lotus seeds should not be cooked for too long, which will damage the taste. *Ice sugar must be put when it comes out of the pot. If it's put early, tremella won't be easy to cook. This is the trick my grandma taught me. *Don't open the lid immediately after cooking. Cover the lid and simmer for a while, it will make the porridge more viscous and the beans more soft and rotten. There are skills in making delicious dishes.
