How to make Lianhuabai delicious

I don’t know if you have ever eaten lotus white in your life. In fact, lotus white is very nutritious. Many people like to use lotus white to stir-fry dishes, especially when the lotus white is cut into shreds, it is similar to vermicelli and can be eaten after just lightly stir-frying. Many people like to use lotus white to make pickled vegetables. The taste of Korean kimchi is everyone’s favorite. Here I will introduce to you how to make lotus white delicious?

Main ingredients: half a lotus root, 1 handful of vermicelli

Accessories: salt, chicken essence, a little sugar, 2 cloves of garlic

step

1. Prepare the ingredients and soak the vermicelli in cold water in advance

2. Cut the white part of the flower into strips, cut the vermicelli into the same length as the white part of the flower, and cut the garlic into small pieces for later use.

3. Boil water in a pot, add a few drops of oil and a pinch of salt, put lotus root in the boiling water, blanch it for a while, take it out and put it in cold water to cool, drain the water, blanch the vermicelli again, put it in a bowl, add garlic and chili

4. Heat a little oil in a pan, add a few peppercorns and fry until fragrant, pour over the garlic, add salt, chicken essence, sugar, and mix well.

5. Sprinkle with black sesame seeds, delicious!

Tips

If I like spicy food, you can add some chili oil or some white vinegar, both taste good!

The production method of lotus white kimchi is very simple and is introduced as follows:

1. Required materials: a kimchi jar (with a rim on the top for holding water. The upper rim of the jar is for holding water, and water must be kept in it normally to act as a seal), white wine, Sichuan pepper, chili pepper, aniseed (star anise, also called fennel), and salt.

2. The specific production method is as follows: 1. Cultivate kimchi fermentation bacteria (1) First, put some peppercorns and an appropriate amount of salt in cold water, and then boil the water. The amount of water should be about 10%-20% of the jar capacity, not too much. Add a little more salt than usual when cooking, and stop when it feels salty. Put about 20 to 30 peppercorns, try to put more, so that you can make very fragrant dishes. (2) After the water has completely cooled, pour it into the jar and add a glass of wine (you can add more for a large jar). Kimchi fungus actually comes from koji, and wine is often added. (3) Add green peppers (the kind that are firm, dark green, very spicy, and used for seasoning) and ginger to enhance the flavor of the dish. Moreover, these two kinds of vegetables should be kept in the jar at all times, as they can enhance the flavor. After 2-3 days, pay attention to observe carefully to see if there are bubbles formed around the green peppers. At the beginning, there are one or two very small bubbles, which are almost invisible if you don't pay attention. If there are bubbles, even just one bubble, it means the fermentation is normal. Wait until the green pepper turns completely yellow and leave it for another 2 to 3 days, and it will be ready! (4) The kimchi juice is ready (the kimchi bacteria have been cultured). Kimchi bacteria are anaerobic bacteria, so it is very important to pay attention to the sealing of the jar mouth.

As kimchi ferments, it develops antibacterial effects. Lactic acid bacteria are produced during the fermentation process, and a sour taste is produced as the fermentation matures, which not only makes the kimchi more delicious, but also inhibits other bacteria in the jar and prevents abnormal fermentation.