Secret braised lotus root with a sweet aftertaste

Secret braised lotus root with a sweet aftertaste

Overview

Hubei is a Feng Shui treasure land with outstanding people and rich products; its active food culture deeply affects the taste buds of GODOFMERCY. Hubei cuisine, referred to as Hubei cuisine, has a history of more than 2,000 years. Wuhan is the thoroughfare of nine provinces; food customs are the result of the comprehensive effects of natural conditions, ethnic migration and ethnic composition, historical inheritance, and the blending of food customs. Hubei's food culture circle is centered on Wuhan, and the tastes of Wuhan people are also extremely open; they can be all eclectic in one Chinese character, including sour, sweet, bitter, and spicy. Wuhan people are flexible and smart and have a strong ability to absorb foreign food. Cantonese cuisine, Sichuan cuisine, and Hunan cuisine will all draw on everyone's strengths and develop their own unique flavors. GODOFMERCY has dubbed the Wuhan people who are good at eating as miscellaneous people! Just a few words O(∩_∩)O~ How can so many delicacies escape the [foodie]’s discerning eyes and diligent study; and GODOFMERCY also has a mother who is known as the king of stewed vegetables. The braised lotus root is a very delicious dish with local Hubei characteristics; it also has its own special delicacy - braised lotus root. In my memory, whenever I think about dishes related to lotus root, I am salivating. Lotus root is always indispensable on the dining table during Chinese New Year and festivals. It is usually used to stew, fry or marinate. Several flavors are my favorite and easy to use. When my mother makes braised lotus root, she always leaves a large pot of brine and adds honey at the end. If there is no ready-made brine, you can make your own brine; it tastes fresh and very fresh. You can try it. The taste is spicy at first and then sweet, and the aftertaste is endless. It feels super refreshing~

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Ingredients

Steps

  1. Choose crispy lotus root for brine; it has a slightly sweet and crisp taste; it can be eaten raw or cooked, and has extremely high medicinal value. It is the first choice for nourishing the frail and sick, old, young, women and children. The best time to make braised lotus root slices is around the Chinese New Year; when winter and spring alternate, lotus roots are thicker in winter. Such lotus roots are particularly easy to taste and taste great when braised lotus root slices are made.

    Secret braised lotus root with a sweet aftertaste step 1

  2. Wash and peel the lotus root, place on a cutting board and cut into uniform slices about 0.5cm thick and set aside. The flavor of sliced braised lotus root penetrates into the lotus root more easily, and every piece of lotus root will be full of braised flavor~

    Secret braised lotus root with a sweet aftertaste step 2

  3. All the ingredients are ready, now it’s time to add the seasonings.

    Secret braised lotus root with a sweet aftertaste step 3

  4. Put the washed pork belly into the casserole and the sliced lotus root into the pot as well. Add 1 tablespoon salt.

    Secret braised lotus root with a sweet aftertaste step 4

  5. Add the cooking wine and bring to a boil over high heat, skim off the foam in the soup, add the five-spice powder and simmer in a casserole until the flavor of the soup is slightly stronger than that of cooking.

    Secret braised lotus root with a sweet aftertaste step 5

  6. Depending on the situation, you can add more dark soy sauce to make it easier to color. The best color is red.

    Secret braised lotus root with a sweet aftertaste step 6

  7. Rinse the pork belly and drain off excess water; choose fat and lean pork belly for braised pork; it is not greasy and tastes good. Blanch it before brining to remove the blood. The pork belly can be marinated whole or cut into several pieces.

    Secret braised lotus root with a sweet aftertaste step 7

  8. Add 1 tablespoon of pepper powder.

    Secret braised lotus root with a sweet aftertaste step 8

  9. Add 2 tablespoons of sugar. Increase the sweet taste of braised lotus root. To nourish the liver in spring, adding rock sugar and white sugar to the food is an excellent choice.

    Secret braised lotus root with a sweet aftertaste step 9

  10. Add enough seasonings and brine at once; do not add any more halfway to avoid destroying the rich taste of the brine.

    Secret braised lotus root with a sweet aftertaste step 10

  11. Wash all the seasonings and put them into the pot with the ginger. You can put the marinade into a special container; it is not necessary.

    Secret braised lotus root with a sweet aftertaste step 11

  12. Add the old brine; when the pork belly is done stewing, you can take it out first. Continue to marinate the lotus root for ten minutes. The lotus root slices need to be braised with the pork belly to taste delicious. The water must submerge the ingredients so that the flavor can penetrate. Both dark soy sauce and old brine have a certain saltiness, so add an appropriate amount of salt. Put the honey in the pot and let it soak in the marinated lotus root slices for several hours. Or it will taste even better if you eat it the next day~

    Secret braised lotus root with a sweet aftertaste step 12