Hui Cuisine: snow lake lotus root

Hui Cuisine: snow lake lotus root

Introduction:

"Flavor characteristics: 1. Lotus root produced in Xuexue lake of Tianzhu Mountain in Anhui Province is white as jade fat and crisp as pear, which is called xianpin locally. In history, it was used as a tribute to the emperor and made imperial food. It is said that at the end of the Eastern Han Dynasty, Cao Cao led his army to attack Shuzhou (now Qianshan County), and the city was destroyed. Among them, nine generals who protected the people retreated to the tianzhai by the snow lake and were captured. Cao's soldiers tied them together, beheaded them and threw them into the lake. After the lake water was dyed, the lotus root grew into nine holes. It was white and firm, and its taste was more crisp and tender than before. Later, in memory of them, snow lake was renamed "blood Lake". 2. This dish is crisp and smooth, moderate sweet and sour, which is a traditional sweet cold dish in Tianzhu Mountain Area of Anhui Province. There are also many lotus root producing areas in the south of the Yangtze River

Production steps:

Materials required:

Lotus root: 300g

White granulated sugar: 100g

White vinegar: 30g

matters needing attention:

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sweet and sour