Liancai joke

"Lotus, out of mud but not stained, clear but not demon." In fact, I appreciate the lotus root buried deep in the mud more than the pure lotus. The exterior has been honed by mud, but the inside is still white.

I like eating lotus root very much. I don't know when it started.

main body

I didn't feel how much I loved lotus root before, maybe it was because I had been living on campus. I have been eating in the canteen, and I have no choice.

Before I clearly realized my preference for food, my mother knew my eating habits like the back of her hand. Every time I go home from school, it is inevitable that the lotus root will be indispensable at the dinner table, and it has gradually become the habit of going home every time. If I don't eat lotus root, I will feel a little incomplete.

When reading, every time I eat, whether it's hot pot, maocai or canteen cooking, I always order a big wave of lotus roots and play jokes on my friends.

I have forgotten when it happened. I only remember going to a buffet with my friends. When eating spicy food, I asked her if she wanted to eat lotus root. She glanced at my food basket and told me that was enough. I had to tell her what I wanted to eat. I'll get some more if you can eat. I can't forget her shocked expression after hearing this sentence. Later, all my familiar friends knew that I loved lotus root very much.

***

Cold lotus root slices never tire of eating.

In the vague impression, eating lotus root at first seems to be a cold lotus root slice made by my mother, which is also the first dish I learned to cook.

I used to watch my mother cut the lotus root into thin slices with uniform thickness, but when I learned to do it myself, the sliced lotus root was always a little scary. But after a long time, the action of cutting lotus root has become more and more skilled.

The practice of cold lotus root slices is very simple, with almost no technical content. Peel and wash the lotus root first, then cut it into slices, boil a pot of boiling water, blanch the lotus root slices, then remove them and rinse them with cold water. At first, I didn't understand why it was too cold. My mother told me that cold water would make lotus root slices taste better.

When the lotus root slices are cooked, they are seasoning. Cut garlic and shallots into sections, put lotus root slices in a large bowl, put the chopped onions and garlic in it, then mix vinegar, sesame oil, Chili oil, soy sauce and salt in a small bowl, then pour them into the lotus root slices and stir them evenly, and a cold lotus root slice is ready.

It doesn't sound difficult and it's easy to do. My mother used to cook it for me. After I learned it by myself, this dish became a frequent visitor at the dinner table. That refreshing taste seems to never get tired of eating, and my attachment to lotus root is getting deeper and deeper.

***

Fried lotus root slices cooked by mom

As a foodie, you won't stop at a cold lotus root slice. Before that, my mother had never fried lotus root slices. I accidentally mentioned that the fried lotus root slices at school were delicious, but I didn't expect to see them at the dinner table later.

Unlike fried lotus root slices in school, fried lotus root slices with Chili peppers are more to my taste.

Peel and wash the lotus root, cut it into even slices and soak it in water for a while. Wipe the dried Chili with kitchen paper when soaking, shred the ginger and slice the onion and garlic. When the oil in the pan is hot, add dried Chili peppers, onion, ginger and garlic, stir-fry until fragrant, then add lotus root slices, stir-fry over high fire, and finally add salt, sugar and light soy sauce and stir-fry for a few times before taking out of the pan.

The lotus root slices fried in this way are spicy and crisp, and occasionally stir-fry some peppers, the taste will be more pure and spicy, which makes me like it more than simple cold salad.

***

Pork ribs soup without lotus root is not a good soup.

I think it is more affectionate and meaningful than crispy lotus root slices and lotus root ribs soup. The lotus root slices cooked until soft and glutinous can be fished out with a bite, and the taste is even more memorable after blending with the ribs.

It takes time to cook stewed pork ribs with lotus root. Every time my mother cooks ribs and lotus roots early, and then waits patiently. The stewed lotus root ribs will never live up to my mother's wishes, and every bite is full of happiness.

Add clear water to the pot, add chopped green onion and ginger slices, boil until the water boils, then put the washed ribs in blanching water to remove blood, then take them out, rinse them with clear water and drain them.

Add boiling water to the casserole, add two slices of ginger into the ribs, cover the pot and boil, then turn to low heat for about half an hour, add lotus roots cut into hob pieces, continue cooking for one hour, and add salt before taking out.

"When the west arm bends, seven holes are drier than the heart." This sentence can be used to describe the lotus root, which comes from mud, but still maintains the whiteness and fragrance inside.

So is life. No matter how many adversities you encounter, I hope I can still be like a lotus root and never forget your initial heart.