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[Anhui Cuisine Cuisine] -- Snow Lake Jade Lotus Root

2024-07-01 02:59:37 1135

Flavor characteristics: 1. The lotus root produced in Xiaxue Lake, Tianzhu Mountain, Anhui Province is as white as jade fat and as refreshing as a crisp pear. It is locally called a fairy product. In history, it was once presented as a tribute to the emperor and used to make imperial meals. Legend has it that in the late Eastern Han Dynasty, Cao Cao led his army to attack Shuzhou (now Qianshan County), and the city was destroyed. Among them, nine generals and civilians retreated to the Tianzhai by the Snow Lake and were captured. Cao's soldiers tied them together and beheaded them before throwing them into the lake. The lake was dyed, and from then on, the lotus root grew nine holes, pure white and firm, with a crispy and tender taste than before. In memory of them, the Snow Lake was renamed "Blood Lake". 2. This dish is crispy, refreshing, and has a moderate sour and sweet taste, making it a traditional sweet cold dish in the Tianzhu Mountain area of Anhui Province. This method is also commonly used in lotus root producing areas in Jiangnan water towns.

Details of ingredients

lotus root300 grams
White sugar100 grams
White vinegar30 grams

Technique

difficultySimple
workmanshipmix
tasteSour and sweet
timeTen minutes

Steps to make [Anhui Cuisine Cuisine] -- Snow Lake Jade Lotus Root

1. Wash the lotus root first.
2. Scrape off the lotus root skin and remove both ends of the lotus root nodes.
3. Cut the lotus root into thin slices.
4. Heat the lotus root slices slightly in boiling water to keep them crispy and tender.
5. Take it out and let it cool with boiling water.
6. White vinegar and sugar.
7. Control the water content of the lotus root.
Sprinkle white sugar and pour over white vinegar.
9. Mix well.
10. Put it on a plate and you can eat it.