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There is a saying in folk culture, “Men do not part with leeks, women do not part with lotus root”, which summarizes the different physiological characteristics of men and women. Men often experience kidney Yang deficiency, while women may suffer from Yin and blood deficiency. Leeks boost Yang, while lotus root increases blood.
Due to their unique physiological functions, women are more prone to “blood disorders”. Lotus root stops bleeding without leaving bruises, making it an excellent food therapy for heat-related blood disorders.
Early-maturing varieties of lotus root generally begin to form in early July, while late-maturing varieties enter this period in late July or early August. At this time, it is the season to eat lotus root.
As early as in the Shennong Bencao Jing (Shennong’s Classic of Materia Medica), there are records about lotus root, which is sweet in taste and cold in nature. Therefore, lotus root has the effects of clearing heat, generating fluids, cooling the blood, dispersing stasis, and stopping bleeding. Eating lotus root can help nourish Yin, clear heat, moisten dryness, and quench thirst, calming the heart and soothing the spirit.
At the same time, lotus root is rich in vitamin C and minerals, possessing medicinal properties that benefit the heart and promote metabolism, preventing rough skin. It is also very beneficial for patients with liver disease, constipation, and diabetes.
Fresh lotus root contains a large amount of trace elements, and juicing it can treat cough, asthma, pneumonia, and other respiratory diseases. Hot lotus root tea also has the effect of calming cough and expelling phlegm.
So how do you choose lotus root?
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Look at the nodes of the lotus root; thicker and shorter nodes indicate better maturity and taste.
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Look at the spacing between nodes; longer spacing indicates greater maturity and a softer texture.
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Choose plump lotus roots and avoid those with uneven shapes.
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It is best to select lotus roots with wet soil attached, as they are fresher and can be stored longer.
Here are two tips to keep lotus root from turning black or spoiling.
Soak in salt water after peeling
Soaking peeled lotus root in light salt water can prevent oxidation and browning.
Add water while stir-frying
While stir-frying, add some water to keep the lotus root slices white and tender.
Today, I will teach you how to make Stuffed Lotus Root with Pig Liver, which is not only simple to make but also complements the blood-nourishing properties of pig liver with lotus root.
Click the video to see how to make it!
[ Stuffed Lotus Root with Pig Liver ]
-Ingredients-
Pig liver / lotus root / corn starch / green and red peppers / egg
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Ginger / scallions / cooking wine / soy sauce / chicken powder / salt
-Steps-
– 1 –
Ingredient preparation: Slice the peeled lotus root and cut the cooked pig liver into small pieces, with some coarse and some fine.
– 2 –
Filling preparation: Mix pig liver and meat filling in a ratio of 1:3, then add chopped scallions, minced ginger, salt, chicken powder, cooking wine, and soy sauce, and mix well.
Chef’s tip: Lotus root is cooling, so add more ginger to the meat filling to counteract the cold.
– 3 –
Coating: Place the meat filling between two slices of lotus root and coat with corn starch.
Note: A thin layer of coating is sufficient; this will make it crispier when fried and reduce oil absorption.
– 4 –
Batter preparation: Beat the egg, add three tablespoons of starch, and mix until it reaches a stringy consistency, then add salad oil.
Adding salad oil will make the surface of the lotus root crispier.
– 5 –
Frying: Place the lotus root slices with filling into the egg batter, coat evenly with a thin layer of starch, and fry in hot oil until golden brown.
– 6 –
Secret Pig Liver Sauce: Stir-fry the pig liver, mash it with a spoon, and fry until crispy. Then add scallions, minced ginger, diced green and red peppers, cooking wine, water, soy sauce, chicken powder, and salt, and finally stir-fry with the lotus root.
Final Product 😋😋😋
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