Its cuisine is Jiangsu cuisine.
Features like pigeon eggs, brownish red color, soft and waxy texture, sweet and refreshing entrance.
raw material
400 grams of lotus root starch. 5g of red and green silk, 5g of kumquat, 5g of candied dates 15g, 5g of peach kernels 10g, 5g of pine nuts, 7.5g of hemp powder and 50g of sugar oil ding. 75g soft candy, osmanthus fragrans1g.
manufacturing process
Crushing red and green silk, kumquat, candied dates, peach kernels and pine nuts, adding sesame powder, soft candy and sugar oil, cutting into Ding Cheng stuffing, and kneading into a filling as big as a marble for later use. Pulverize lotus root starch, sieve and put it in a small basket. Then add the stuffing and roll it with a layer of lotus root starch, take it out, put it in the claw bar, put it in the boiling water pot, then roll it with a layer of lotus root starch in a small basket, and repeat it several times in turn to make a big circle. Add water to the pot and put jiaozi in. Cook fish and osmanthus together into soup.
Lotus root powder pill
Open classification: food, diet, food culture, cooking, recipes.
Ingredients: lotus root 500g, lard150g, osmanthus fragrans10g, rock sugar 50g, sugar 200g, orange cake 25g, sesame seed 25g and sesame oil100g.
Practice: 1. Clean sesame seeds, filter until they are full, stir-fry and grind into powder, mash the crystal sugar, cut the orange cake into small squares, add white sugar (150g) and osmanthus fragrans, and stir evenly to make the stuffing with the size of table tennis. 2. Grind the lotus root starch into powder, remove the coarse residue and impurities, put it in a plate, scald it with 600g boiling water, buckle it upside down on the chopping board, knead it into long strips, each weighing 40g, knead it into cans one by one, stuff it into stuffing, seal it and knead it into a circle. 3. Put the pot on a small stove, heat the sesame oil, put the lotus root powder pills into the pot one by one, stir fry until the outside is soft and the inside is dark and moist until cooked. Put it in a bowl and sprinkle with sugar. Serve.
Features: Lotus root powder pills are transparent and refreshing in color and sweet in filling.
fruit lotus root starch
This soup is sweet, easy to digest and absorb, rich in carbohydrates, calcium, phosphorus, iron and vitamins, and has high nutritional value. It is a good health food for infants. When making, the fruit should be washed and chopped, and it is best to scrape it into mud with a spoon to help the baby disappear.
Chemical absorption.
Ingredients: 50 grams of lotus root starch and 75 grams of apples (peaches, bayberries and bananas).
250g of auxiliary water.
prepare
(1) mixing lotus root starch with appropriate amount of water; Peel the apple and cut it into very fine powder.
(2) put a small pot on the fire, add water to boil, and pour in the lotus root powder that is evenly stirred. Stir and simmer until transparent. Finally, add the chopped apples and cook them a little.
Lotus root porridge
Ingredients: 25g of lotus root starch and 25g of japonica rice.
Seasoning: 20g of white sugar.
Cooking method
1. Put the japonica rice into the pot to cook porridge;
2. When the japonica rice is cooked, add lotus root starch and mix well, and add sugar.
Lotus root starch pudding
Open classification: dietotherapy and diet
[Ingredients] 250g of lotus root starch, glutinous rice flour and sugar.
[Method] Put the above raw materials into a basin, neutralize them evenly, add a proper amount of water, knead them into dough, and steam them in a cage for 15 ~ 20 minutes.
【 Efficacy 】 Tonifying deficiency, nourishing stomach and stopping bleeding.
Indications: suitable for elderly patients with peptic ulcer, such as weakness, anorexia, hematemesis, bloody stool, etc.
【 Precautions 】 Take it 50 ~ 150g each time, 1 ~ 2 times a day, or take it as a staple food or snack.
Fried lotus root starch
manufacturing method
Ingredients: fresh lotus root, glutinous rice flour.
Accessories: high-quality brown sugar, sesame, rose sugar or rose sauce.
Seasoning: pine nuts, raisins
Cooking method:
1: Clean fresh lotus root and cut it into small pieces, put purified water in the small pot, and put the lotus root pieces into the pot for later use.
2. Put the fine glutinous rice flour into a small bowl or a special-shaped mold, compact it, steam it in a steamer for 30 minutes, and take it out for later use.
3: High-quality brown sugar Add a proper amount of water to the soup pot and simmer slowly with low fire until the sugar is formed; Next, stir-fry sesame seeds in a wok with high fire.
4. Take out the lotus root soaked in the basin before, and the lotus root powder has settled at the bottom of the basin. Wash the lotus root starch with boiling water, and keep stirring until the lotus root starch is honey-colored; Take the steamed glutinous rice flour out of the steamer, pour it on the lotus root starch, pour enough brown sugar syrup, then pour some rose sugar, and finally sprinkle with pine nuts, raisins and sesame seeds. Serve.
Gaoba lotus root starch
Open classification: diet, Guizhou, special snacks
Raw materials:
1 cake 150g, lotus root starch 100g, appropriate amount of cooked sesame seeds, appropriate amount of dried cake, appropriate amount of melon slices, appropriate amount of peach kernels, appropriate amount of preserved green fruits, appropriate amount of sugar and appropriate amount of rose sugar.
Production method:
Cooking. Wash, soak and filter the rice, grind it into powder with a stone mill, remove coarse particles with a reed sieve, sprinkle a little cold water on the fine rice flour, and stir evenly to form a wet and loose rice cake. Put it in a wooden drum steamer with a thickness of 2 cm and a diameter of 7 cm, and steam it directly in the spout for 2-3 minutes to make the rice cake. Add a large bowl of dried lotus root starch, moisten it with a little cold water, boil it with boiling water until it is translucent paste, add white sugar and rose sugar to make it fragrant, add cakes, and sprinkle with cooked sesame seeds, broken cakes, melon slices, peach kernels and preserved fruits.
Lotus root starch pear dried fruit soup
Open classification: food, cooking, recipes
Materials:
Two crystal honey pears, two bags of lotus root starch, longan 10, six candied dates, a handful of raisins, a proper amount of rock sugar, and seven or eight Chinese wolfberry (for decoration).
Exercise:
1. Prepare all materials.
2. Slice the pear, shred the candied dates, peel the longan, dry clean the grapes, and soak the medlar.
3. Four bowls of water in the rice bowl, pour the pears in and bring them to a boil.
4. Add rock sugar after opening, and the amount of rock sugar should not be much, because the candied dates to be put later are sweets.
5. Put down all other longan, candied dates, etc.
6: Cover and cook for about 15 minutes.
7: When it is almost cooked, stir the lotus root starch with clear water.
8. Slowly pour the prepared lotus root starch into the pot and stir it with a spoon for one or two minutes, so that the lotus root starch becomes transparent.
9. The boiled soup should be slightly sticky, but it is still in a flowable state.
Guoba squid
Making material
[Edit this paragraph]
Ingredients: lotus root starch (100g), crispy rice (200g).
Accessories: winter bamboo shoots (10g), mushrooms (fresh) (10g) and eggs (120g).
Seasoning: soy sauce (5g) monosodium glutamate (3g) vinegar (2g) pepper (2g) starch (broad bean) (3g) ginger (5g) shallot (5g) peanut oil (35g).
manufacturing process
[Edit this paragraph]
1. Add a little water to lotus root powder to adjust the humidity, add eggs, refined salt, monosodium glutamate and pepper, and mix well;
2. Boil the evenly stirred lotus root starch paste into a paste, shovel it into a plate, press it flat and let it cool, and it becomes a "squid";
3. Cut the "squid" into pieces 3 cm long and 1.5 cm wide;
4. Cut mushrooms and fresh bamboo shoots into pieces;
5. Take a small bowl, add pepper, monosodium glutamate, soy sauce, vinegar, onion, ginger slices, clear soup 100 ml, refined salt, and mix in the marinade;
6. Wash the wok and put it on the fire, pour in peanut oil and heat it, fry the crispy rice until golden brown, take it out, drain the oil and put it on the plate;
7. Add marinade, "squid" slices, mushroom slices and fresh bamboo shoots to the original base oil, boil, adjust the taste, thicken with water starch, and immediately pour into the rice crust.
Process prompt
[Edit this paragraph]
1. When frying "squid", stir it gently and don't break it;
2. Be quick when preparing the gravy, and you can hear the crackle of the rice crust pouring in before it gets cold.
3. Because of the frying process, 500g peanut oil should be prepared.