Xianglian with rock sugar

Practice of rock sugar Xianglian

Raw materials for making rock sugar Xianglian

Xiangbailian 200g, green beans 25g, red cherry 25g, longan 15g, rock sugar 300g, soda 15g.

The steps of making rock sugar Xianglian are as follows:

1. Put the white lotus and soda ash into a cold water pot and boil them. Rub them with the brush of the washing pot. When the lotus seed skin is easy to fade, pour out the alkaline water, change it into warm water, rub the lotus seed with both hands, and then wash the lotus seed twice with clean water until the lotus seed skin is washed. Then put cold water to boil the peeled lotus seeds, put them into a bowl, soak them in boiling water to make all the alkali taste spit out, use toothpick to remove the lotus seeds from the bottom of the lotus seeds, rinse them with boiling water once again, put them into a bowl, add warm water, and evaporate until soft (steaming time should not be too long, otherwise it will not form particles after steaming). Wash longan meat with warm water and soak for 5 minutes. Decant the water and set aside.

2. Place the frying pan on the medium heat, add 500g of clear water, melt the rock sugar, remove the sugar residue from the pan, and then pour the rock sugar water back into the pan, add green beans, cherries and longan meat, and serve

The characteristics of rock sugar Xianglian are as follows

Xianglian is rich in nutrition. It contains 17 grams of protein, 2 grams of fat, 66.8 grams of carbohydrate, 2.8 grams of crude fiber, 100 mg of calcium, 220 mg of phosphorus and 5.6 mg of iron per 100 grams. Li Shizhen's Compendium of Materia Medica introduces: "lotus seed can nourish the mind, replenish qi, and eliminate all kinds of diseases. Long service, light body, long life, no hunger. Traditional Chinese medicine believes that lotus seed tastes sweet and astringent, has a flat nature, enters the heart, kidney and spleen meridians, and has the effect of nourishing the heart, benefiting the kidney, tonifying the spleen and astringent the intestine. During the excavation of Mawangdui Han tomb in Changsha, it was found that the local people had eaten lotus seeds more than 2000 years ago. Lotus seeds were popular before the Ming and Qing Dynasties, but it was easy to make at that time. It was first called "sugar lotus heart". In modern times, it was called "sugar Xianglian" because it was made from rock sugar. This vegetable soup is clear lotus white, sweet and fragrant, and lotus seeds

Xianglian with rock sugar

Rock sugar Xianglian is a special traditional snack in Hunan Province. Xianglian is also known as Gonglian. Xianglian is mainly produced in Dongting Lake area. Xiangtan is a famous producing area. Huashi and zhonglupu are the two places in the city with the most products and the best quality. There are red lotus and white lotus. Among them, white lotus is round and white, pink and glutinous, ranking first in the country. During the excavation of Mawangdui tomb in Changsha, Hunan Province, it was found that Hou had eaten lotus seeds. Zhang Ji, a poet of the Jin Dynasty, once sighed that "his mouth is tiring and his body wants to be an old Hunan" after tasting the new lotus with a clear heart and a fragrance of lotus.

practice

Material Science

Xiangbai 200g, canned green beans 25g, fresh pineapple 50g, canned cherry 25g, Guiyuan meat 25g, rock sugar 300g, water 650g.

Production method

1. Peel and core lotus seeds, add 150 grams of warm water in a bowl, steam until soft and rotten, wash longan meat with warm water, soak for 5 minutes, decant, peel fresh pineapple and cut into 1 cm square dice.

2. Set the frying pan on medium heat, add 500 grams of water, and then add rock sugar to boil. When the rock sugar is completely dissolved, remove the pan from the heat. Filter out the sugar residue with a sieve, then pour the rock sugar water back into the pot, add green beans, cherry, Guiyuan meat and pineapple, bring to a boil over high heat.

3. Decant the steamed lotus seeds and put them into a large soup bowl. Then pour the boiled rock sugar and ingredients into the soup bowl. The lotus seeds float on top.

be careful

1. Add warm water and soda ash to the lotus seeds, brush them with a hair brush. If the color is not changed, brush them with water. When brushing to the skin, take them out and poke them in with bamboo cuttings. Remove the lotus seeds and evaporate them.

2. The ratio of rock sugar to water is 1:0.6. If it is too little, lotus seeds will float up.

Practice 2

Main materials

Lotus seed 200g

accessories

Sugar 300g, green beans 25g, longan 25g, medlar 5g, tremella 10g, water 650g method 1. Wash lotus seeds first. 2. Soak in water for 10 minutes. 3. Wash tremella and soak hair. 4. Wash the green beans and boil them in hot water for 8 minutes. 5. Put lotus seeds and Tremella into the pot and add water to make them soft. 6. Put it in a bowl and steam until soft and rotten. 7. Wash Guiyuan meat and medlar with warm water, soak for 5 minutes and decant. 8. Set the frying pan on medium heat, add 500 grams of clean water, and then add rock sugar to boil. When the rock sugar is completely dissolved, remove the pan from the heat. Filter the sugar residue with a sieve, and then pour the rock sugar water back into the pot. 9. Add longan meat and medlar. 10. Add green beans. 11. Bring to a boil. 12. Decant the steamed lotus seeds and put them into a large soup bowl. Then pour the boiled rock sugar and ingredients into the soup bowl and float the lotus seeds on top.

Characteristics of dishes

1. "Bingtang Xianglian" is a famous beet dish in Hunan Province. Xianglian is also known as Gonglian. Xianglian is mainly produced in Dongting Lake area. Xiangtan is a famous producing area. Huashi and zhonglupu are the two places in the city with the most products and the best quality. There are red lotus and white lotus. Among them, white lotus is round and white, pink and glutinous, ranking first in the country. During the excavation of Mawangdui tomb in Changsha, Hunan Province, it was found that Hou had eaten lotus seeds. Zhang Ji, a poet of the Jin Dynasty, once sighed that "his mouth is tiring and his body wants to be an old Hunan" after tasting the new lotus with a clear heart and a fragrance of lotus.

2. Before the Ming and Qing Dynasties, this dish was very popular. It was called "lianglianxin" at the first time, but it was simple to make at that time. It was only made with rock sugar since modern times, so it was called "rock sugar Xianglian" Now it has a high reputation not only in Hunan, but also in the whole country and overseas.

3. Xiangbai lotus is rich in starch, protein, calcium, phosphorus, iron and vitamin B1. In ancient times, lotus seed was a high-grade tonic. In the classic dream of Red Mansions, it is recorded that Yuan Chun returned to Jia's house to visit his relatives. At the banquet for his concubine, Jia's house had "lotus seed soup". When Baoyu was wounded, he also ate "lotus seed soup". Li Shizhen's Compendium of Materia Medica said: "lotus seed can nourish the middle of the body, nourish the spirit, replenish qi and strength, take it for a long time, lighten the body, endure aging, and live longer without hunger." Lotus seed is smooth in nature, sweet in taste and astringent in taste. It has the functions of lowering blood pressure, strengthening spleen and stomach, calming nerves and strengthening essence, moistening lung and clearing heart.

4. This soup is clear, lotus white and red, lotus seed powder waxy, pleasant fragrance, white lotus floating on the soup, just like pearl floating in the water, is one of the famous Hunan cuisine.

nutritive value

Lotus seed is rich in protein, fat and carbohydrate. It is rich in calcium, phosphorus and potassium. It can not only form bones and teeth, but also promote blood coagulation, activate some enzymes, maintain nerve conduction, calm nerves, maintain muscle flexibility and heartbeat rhythm.

Core tips

This paper introduces in detail the manufacturing method and category of rock sugar Xianglian, the manufacturing technology, the main and auxiliary materials, various raw materials, cooking methods, recipe nutrition introduction, the practice of rock sugar Xianglian, various nutrients, etc.

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