"Twist the lotus flower and peel the lotus seeds, the dew is the flavor of the moon for the fragrance", in July, it is the time when the lotus flowers are in full bloom, at this time go to the lake for a walk, you can also enjoy the lotus flowers, see the beautiful scenery. While enjoying the flowers, we can also enjoy the food, between the lotus flowers and the lotus leaves, there are lotus pods, peel off the lotus pods, inside is a grain of lotus seeds, you can eat them raw, although the taste is bitter, but it has high nutritional value.
July is the season to eat lotus seeds, because in other seasons, fresh lotus seeds are not eaten. As the saying goes: "Eat a treasure in July, no worries in summer", it is said that lotus seeds, often eaten in summer, have the effect of clearing heat, nourishing the heart, calming the nerves, and are also known as "Ganoderma lucidum in water".
The "Compendium of Materia Medica" and "Shennong's Materia Medica" all record the medicinal value of lotus seeds in nourishing the heart and calming the nerves, eliminating fatigue and so on. However, when eating lotus seeds, you should pay attention to the fact that there is a core in the lotus seeds, although the taste is bitter, but it cannot be discarded, otherwise it will lose its value.
However, we can separate the lotus seeds from the core, the lotus seeds can be eaten separately, and the core can be dried and then used to make tea, which is often drunk in summer to quench thirst and heat down, and can also improve our sleep quality.
Fresh lotus seeds can be eaten raw or made into dishes, and here is a summer stir-fry recipe: lotus seed lily shrimp.
[Ingredients]: lotus seeds, lily, celery, shrimp, carrots, minced garlic, shredded ginger.
[Seasoning]: salt, monosodium glutamate, pepper, cooking wine, corn starch, edible oil.
[Steps]:
1. Clean the shrimp, then add some shredded green onion and ginger, salt, pepper, cooking wine and cornstarch, grasp well, and marinate for more than 10 minutes.
2. Peel and peel the fresh lotus seeds, then peel them in half, take out the core of the lotus seeds, and keep the core to dry. Prepare a little more lily and chop some celery, carrot slices and minced garlic for later use.
3. Boil water, put lotus seeds, lilies, celery and carrots into the pot, add a spoonful of salt to taste, cook for 2 minutes, remove after cooking, rinse with cold water, cool down and set aside.
4. Heat the oil, add the minced garlic and stir-fry until fragrant, then add the shrimp and stir-fry until it is broken.
5. Put the blanched ingredients into the pot together, then add a little salt and monosodium glutamate to taste, and stir-fry for about 1 minute.
6. Finally, pour in an appropriate amount of water starch, hook a thin thickener, and you can get out of the pot.
The lotus seed core is left in the sun, dried for a day, and stored in a small cup.
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