Does glutinous rice and lotus root make you gain weight?

You will not gain weight if you eat glutinous rice and lotus root

Everyone in Zhejiang knows the dish "Songsao Fish Soup". It originated in the Southern Song Dynasty and has a history of more than 800 years. The fish soup is bright in color, tender and smooth, and tastes like crab meat. It has become a famous traditional dish in Hangzhou. With this main dish on the table, paired with a small cold dish in Zhejiang cuisine - glutinous rice lotus root, the host can make a few specialties at will, and then we can put together a very good family banquet. Fat Chef, I will Let’s talk about the home cooking methods of these two famous dishes, hot and cold.

Ingredients:

Ingredients: 1 mandarin fish (about 600 grams). Ingredients: 10 grams of cooked ham, 25 grams of cooked bamboo shoots, 25 grams of shiitake mushrooms, and 3 egg yolks.

Seasonings: 25g green onions, 5g ginger cubes (beat loosely), 1g shredded ginger, 1g pepper, 30g Shaoxing wine, 25g soy sauce, 2.5g refined salt, 25g vinegar grams, 3 grams of MSG, 250 grams of clear soup, 30 grams of wet starch, and 50 grams of cooked lard.

Production:

(1) Clean the mandarin fish, remove the head, cut it into two pieces along the back, remove the spine and abdominal cavity, and place the fish skin side down in a basin , add scallion segments (10g), ginger cubes, Shaoxing wine (15g), and refined salt (1g) to soak briefly, put in a steamer and steam over high heat for 6 minutes, take it out, remove the scallion segments and ginger cubes, and decant the marinade. In the bowl. Shred the fish, remove the skin and bones, and return it to the original marinade bowl.

(2) Cut the cooked ham, cooked bamboo shoots, and shiitake mushrooms into 1.5 cm long filaments, beat the egg yolks, and set aside.

(3) Place the wok on high heat, add cooked lard (15g), add in scallions (15g) and stir-fry until fragrant, ladle in the clear soup and bring to a boil, remove the scallions and add Shaoxing wine (15g), shredded bamboo shoots and shredded shiitake mushrooms. After boiling again, add the fish meat and the original juice to the pot, add soy sauce, refined salt (1.5 grams), and MSG. After boiling, thicken the gravy with wet starch. Then, pour the egg yolk liquid into the pot and stir well. Wait until the soup becomes soup. When the juice boils again, add vinegar and sprinkle with 80% hot cooked lard (35 grams). Remove the pot from the pot and sprinkle with shredded cooked ham, shredded ginger and pepper. Serve.

How to make glutinous rice lotus roots

In the vegetable markets in Shanghai, Hangzhou and Suzhou, there are stalls specializing in selling glutinous rice lotus roots. A large iron pot is used to cook more than a dozen lotus roots. It costs 1 yuan per catty, weigh one and cut it up at home, and then have a plate of sauced duck, and it’s a wonderful dinner. Good glutinous rice lotus root does not lie in its sweetness, but in the texture of the lotus root. If it is too crispy, it will be raw, if it is too rotten, it will have no aftertaste. Only the glutinous, chewy and chewy lotus root is authentic.

Wash the glutinous rice and soak it for one hour. Cut the clean lotus root from the head. Pour the drained glutinous rice into the lotus root hole of the cut. Then cover the cut lotus root tip with bamboo. Sign and seal. Place the lotus root in a pot, add edible alkali, add water and cook over high heat for about 2 hours. Remove the pot and pour out the alkaline water. Place the original pot over the fire, add water, sugar and sugar-osmanthus, bring to a boil over high heat, then change to medium heat and cook for about 2 hours. 2 to 3 hours, until the lotus root cake is taken out of the pot, reserve the soup. In another pot, add sugar, honey, and sweet-scented osmanthus to the original lotus root soup, boil it into honey juice, and pour it on the cut lotus root slices.