Nestling in the mud without staining, white stems buried in the earth without anyone knowing. Lush red and green vitality bursts forth, waiting for the wind to come. "This is Chen Zhi Sui's 'Singing Lotus,' describing lotus. When it comes to lotus, many people, like me, first think of "out of the mud without staining," which comes from Zhou Dunyi's 'Love Lotus.' Lotus has always been a widely used ingredient in many regions. So today let's talk about a new way to eat this lotus.

When it comes to lotus, many of us grew up eating it. Whether it's cold, stir-fried, or made into soup, its crisp, fragrant taste makes lotus a staple ingredient in every household.

Lotus not only has a fragrant and crisp taste, but it also has high nutritional value. It's rich in vitamin C, polyphenols, and enzymes, which can 'clean up' the body's 'garbage'.

So here's the question: do you know the difference between seven-hole and nine-hole lotus?

It's very simple, lotus is divided into red lotus and white lotus,Red lotus is seven-hole, white lotus is nine-holeYou can easily distinguish them by color. The seven-hole lotus is rarely yellowish or white, while the nine-hole lotus is commonly seen in a yellowish or white color.

What are the differences between the two?

Seven-hole lotus has a high starch content and relatively low water content, so it's relatively sticky and not very crisp, it's suitable for making soup. For example, braising with ribs.

Nine-hole lotus is much crisp and fragrant, and it's more suitable for cold mixing, stir-frying, and even braising soup. It also retains a little crispness when braising.

For many people, the most memorable way to eat lotus is to fry lotus with meat. Slice the lotus into thick slices, insert meat filling in the middle, coat with batter, and fry in a hot oil until golden brown and crispy. This is the traditional lotus meat dish. However, in this fast-paced era that emphasizes healthy eating, fried dishes are becoming less and less common on family dining tables. First, it's complex and time-consuming to make, and for people who pursue healthy eating, frying is still high in calories.

So today, we're going to bring you a new way to make lotus meat, without frying, and even without a single drop of oil. The method is simple, and the most important thing is that the finished product is not only delicious, but also very beautiful. Whether it's for everyday meals or weekend gatherings or entertaining guests, it's a very impressive dish. Just look at the picture, I believe you should try it.

The ingredients for this dish don't have specific requirements, you can adjust the meat filling to your liking. I like to add some minced shiitake mushrooms to the meat filling. Fresh shiitake mushrooms don't have the same intense fragrance as dried shiitake mushrooms, but their fresh and fluffy texture, combined with their unique mushroom flavor, not only makes the meat filling more delicious, but also has a softening effect. The moisture retention of mushrooms also makes the dish more juicy. I often add mushrooms to the meat filling for dishes like dumplings, wonton wrappers, and pies.

Another highlight of this dish is the addition of chopped chilies. We use ready-made chili sauce. Chili sauce not only retains its beautiful red color and adds color to the dish, but its slightly sour and slightly spicy taste not only further removes the odor of the meat, but also enhances the flavor layers of the dish. Most importantly, the slight sour and spicy flavor can stimulate the appetite and make it easier to eat.

Okay, let's start making this fragrant and refreshing lotus meat. The following is the detailed method:

1, Ingredients: Lotus, meat filling, shiitake mushrooms, chopped chilies, green onion, ginger, garlic, egg, salt and sugar

2, Slice and cut the lotus. The slicing should not be too thick or too thin. If it's too thick, it's easy to break when cooking. If it's too thin, it won't have enough texture. Cut the slices lightly and fold them in half repeatedly to create a folded shape.

3, Place the lotus slices and shiitake mushrooms in a pot and add water. Bring to a boil before cooking. This is to soften the lotus slices, making them easier to cook. Shiitake mushrooms contain oxalic acid, which can be effectively removed by boiling.

4, Chop the boiled shiitake mushrooms and add some lotus slices to the meat filling. This will add more texture to the dish

5, Add salt, sugar, soy sauce, and cooking wine to the meat filling and mix well

6, Here's a key step: reserve some egg yolk. This is essential for this dish and adds a finishing touch

7, Place the lotus slices on a plate and add an appropriate amount of meat filling, then gently fold them in half. At first, they will spread out, but when you press them together, they will form a shape

8, Put the reserved egg yolk in the middle of the meat filling. This not only looks beautiful, but also saves some

9, Bring water to a boil and steam for ten minutes before serving

10, After steaming, pour the remaining broth into the pot, add some water, add chopped chilies, soy sauce, and bring to a boil. Then add a little cornstarch slurry to adjust the viscosity of the sauce

11, Pour the finished sauce over the lotus meat, then sprinkle with chopped green onions

This dish is simple to make and saves a lot of time. The most important thing is that it's colorful and visually appealing, the meat filling is soft and fluffy, and the lotus still retains a bit of crispness. Combined with the slightly sour and spicy sauce, every bite is full of flavor. I strongly recommend you try this dish!

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