Osmanthus rouge lotus root

Overview

As the saying goes: Lotus is a treasure, and autumn lotus root is the most nourishing. Lotus root is the fat underground rhizome of lotus. It has white skin, tender texture, sweet and crisp taste. It is an edible vegetable with high nutritional value. The poem "Ode to the Lotus" by Chen Zhisui, a Jingshi from Jiangnan: Living in the sludge without staining the mud, no one knows about the white stems buried in the ground. In the vibrant red, green and clear water, the pond is filled with fragrance without waiting for the wind. It is clearly pointed out that lotus root is an aquatic vegetable that grows in the silt and is not stained by the silt. It is one of the Eight Immortals of Water. September every year is the best time for autumn lotus roots to be on the market in large quantities. Eating more lotus roots at this time is the most suitable and nourishing time. Now is the season for fresh lotus roots. The tender, white and crisp lotus roots are the best ingredients of the season. There are many ways to eat lotus root, including stir-fried lotus root, glutinous rice lotus root, fried lotus root, spicy lotus root diced, sweet and sour lotus root slices, lotus root and pork ribs soup. It is very delicious whether cold, stir-fried or stewed. It is said that it can be eaten raw, but I have not tried it. I happen to have dried osmanthus at home, and osmanthus and autumn lotus root go best together. Today we are going to make a dish of osmanthus and rouge lotus root slices. To use the natural pigment red amaranth juice as a dye, you only need to blanch the lotus root in water and soak it in it. When eating, drizzle honey and sprinkle with dried osmanthus.

Tags

• cold dishes
• side dishes
• home cooking
• honey
• lotus root
• osmanthus
• red amaranth
• white sugar
• white vinegar
• salt

Ingredients

Steps

1. 1 First of all, we need to prepare the ingredients needed to make this [Osmanthus Rouge Lotus Root]: 500g lotus root, 150g red amaranth, and 1g osmanthus. First, remove the roots of red amaranth and clean them.

   

2. 2 Add appropriate amount of drinking water to the soup pot, bring to a boil over high heat, add washed red amaranth, blanch until the water turns red, turn off the heat and take out the amaranth. Pour the soup into a large bowl, add 5g of white sugar and 5ml of white vinegar and mix well. It will turn into rouge color and the natural pigment red amaranth juice is ready.

   

3. 3 Peel off the skin of 2 sections of lotus root, clean it, and then cut it into thin and evenly sliced lotus root slices. Soak the cut lotus root slices in clean water to remove the lotus root powder, which will prevent it from oxidizing and turning black.

   

4. 4 Add an appropriate amount of water to the soup pot and bring to a boil over high heat. After the water boils, add 1g of salt. Blanch the cut lotus root slices in the boiling water. Cook for about 1 minute until the lotus root slices are raw. Remove them and run them into cold water.

   

5. 5 Soak the lotus root slices in the red amaranth juice, seal with plastic wrap and refrigerate for 3 hours until the flavor develops.

   

6. 6 Take out the refrigerated lotus root slices and put them on a plate, drizzle with honey and sprinkle with dried osmanthus. Sweet and sour crispy osmanthus rouge lotus root slices are ready.