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Banish autumn dryness with lotus root dishes
By Xu Wenwen |
October 10, 2012, Wednesday
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Print Edition
Print Edition
WHILE October is a wonderful time of year as temperatures become comfortable, it is also a time when many experience qiu zao, or autumn dryness.
A dry nose and skin, chapped lips, itchy skin and a cough with little phlegm are usual symptoms of qiu zao, which is caused by the decrease of humidity in the air as the season changes.
In traditional Chinese medicine, preventing dryness becomes paramount for health maintenance in autumn.
TCM lists lotus root, pear, date and chrysanthemum as foods that help ease autumn dryness.
In Hangzhou, lotus root and chrysanthemum dishes are two specialties.
Lotus is considered a cool (yin energy) food in TCM. When qiu zao generates "fire" in the body, eating lotus is recommended.
If served raw as a vegetable, it has a crunchy and refreshing texture. After cooking, it can be crispy, soft, starchy or glutinous, depending on the variety of lotus and cooking style.
With a mild flavor and different degrees of sweetness, it goes well with most ingredients, from meat and seafood to vegetables like mushrooms. It doesn't overpower but adds fragrance, a touch of sweetness and texture to dishes.
Shanghai Daily introduces some lotus root recipes that Hangzhou people have used for hundreds of years to prevent autumn dryness.
Lotus root soup with pork ribs and peanuts
This soup can help stop coughs and is especially good in dry weather. It's a Cantonese dish, but Hangzhou people also like it during autumn.
It's a simple and homey soup. The pork ribs can be replaced with pig feet. First, remove the skin of the lotus root and slice the lotus root 1 centimeter thick, cut the pork ribs into strips.
Then boil the ribs and some ginger slices until the meat is blanched.
Then put lotus root, ribs and peanuts (you can also add red dates) into a pot of cold water. Use a high heat for 15 minutes and switch to a low heat for another one hour to one and a half hours or until the pork ribs fall off the bone and the peanuts are soft. Then add salt.
Use a clay or stainless steel pot so as to reduce oxidization of the lotus root, which turns the vegetable a dark color.
Lotus root powder
Lotus root is made into ou fen, a translucent sweet, sticky starch in Hangzhou. It is considered a very nourishing food in China. Made with lotus root powder, sweet osmanthus and other ingredients, it is packaged as an instant food and is often mixed with hot water for a nice drink.
Hangzhou is famous for its variety of root powders. West Lake Lotus Root Powder is known around the country and once was sent to the imperial court as tribute.
To make the powder, the crunchy dried root is reduced to tiny white granules, with a reddish tint. The prepared drink, a tonic, is translucent, light pink in color and easy to digest.
In traditional Chinese medicine, lotus is used to clear away internal heat and promote production of fluids, benefit the lungs, nourish the blood, improve the appetite and treat yin deficiency.
It is said to be especially good for infants, the elderly and people who are weak.
To make a smooth instant ou fen, add a little cold water to cover it, stir until creamy, then add very hot water and continue to stir until it is thick.
Candied lotus root
A traditional dessert in south China, candied lotus root has a sweet smell and luscious taste. Hangzhou's version has a reputation for tenderness and sweetness, and makes regular appearances on local dinner tables.
It's a starter in many restaurants selling Hangzhou cuisine and it is also easily made at home.
First, glutinous rice should be soaked in water for around an hour. The lotus root should be peeled and the larger end sliced off, completely exposing the air holes.
Next, stuff glutinous rice into the holes using chopsticks. Then use toothpicks to affix it with the sliced lotus root end.
Place the stuffed root in a pot of water, bring to the boil, then simmer for around an hour. Add rock sugar while cooking. Once cooked, let the root cool and then cut into slices. It can be sprinkled with osmanthus sugar and honey. When sliced, the radiating pattern of the air holes is evident.
All ingredients are available in supermarkets.
Lotus root and wolfberry porridge
The porridge is considered a herbal food in autumn. Lotus root eases inner heat while wolfberries (gouqi) are good for the eyes, liver, kidney and nourishing the blood.
Dried wolfberries are traditionally cooked in rice congee and tonic soups.
Lotus root and wolfberry porridge is easily made. Soak rice for half an hour, peel lotus roots and dice them, and wash the wolfberries. Boil them together in an electric rice cooker or pressure cooker to make congee.
If you prefer a salty congee, use pork or shrimp instead of wolfberries. Add scallions after it is cooked.
A dry nose and skin, chapped lips, itchy skin and a cough with little phlegm are usual symptoms of qiu zao, which is caused by the decrease of humidity in the air as the season changes.
In traditional Chinese medicine, preventing dryness becomes paramount for health maintenance in autumn.
TCM lists lotus root, pear, date and chrysanthemum as foods that help ease autumn dryness.
In Hangzhou, lotus root and chrysanthemum dishes are two specialties.
Lotus is considered a cool (yin energy) food in TCM. When qiu zao generates "fire" in the body, eating lotus is recommended.
If served raw as a vegetable, it has a crunchy and refreshing texture. After cooking, it can be crispy, soft, starchy or glutinous, depending on the variety of lotus and cooking style.
With a mild flavor and different degrees of sweetness, it goes well with most ingredients, from meat and seafood to vegetables like mushrooms. It doesn't overpower but adds fragrance, a touch of sweetness and texture to dishes.
Shanghai Daily introduces some lotus root recipes that Hangzhou people have used for hundreds of years to prevent autumn dryness.
Lotus root soup with pork ribs and peanuts
This soup can help stop coughs and is especially good in dry weather. It's a Cantonese dish, but Hangzhou people also like it during autumn.
It's a simple and homey soup. The pork ribs can be replaced with pig feet. First, remove the skin of the lotus root and slice the lotus root 1 centimeter thick, cut the pork ribs into strips.
Then boil the ribs and some ginger slices until the meat is blanched.
Then put lotus root, ribs and peanuts (you can also add red dates) into a pot of cold water. Use a high heat for 15 minutes and switch to a low heat for another one hour to one and a half hours or until the pork ribs fall off the bone and the peanuts are soft. Then add salt.
Use a clay or stainless steel pot so as to reduce oxidization of the lotus root, which turns the vegetable a dark color.
Lotus root powder
Lotus root is made into ou fen, a translucent sweet, sticky starch in Hangzhou. It is considered a very nourishing food in China. Made with lotus root powder, sweet osmanthus and other ingredients, it is packaged as an instant food and is often mixed with hot water for a nice drink.
Hangzhou is famous for its variety of root powders. West Lake Lotus Root Powder is known around the country and once was sent to the imperial court as tribute.
To make the powder, the crunchy dried root is reduced to tiny white granules, with a reddish tint. The prepared drink, a tonic, is translucent, light pink in color and easy to digest.
In traditional Chinese medicine, lotus is used to clear away internal heat and promote production of fluids, benefit the lungs, nourish the blood, improve the appetite and treat yin deficiency.
It is said to be especially good for infants, the elderly and people who are weak.
To make a smooth instant ou fen, add a little cold water to cover it, stir until creamy, then add very hot water and continue to stir until it is thick.
Candied lotus root
A traditional dessert in south China, candied lotus root has a sweet smell and luscious taste. Hangzhou's version has a reputation for tenderness and sweetness, and makes regular appearances on local dinner tables.
It's a starter in many restaurants selling Hangzhou cuisine and it is also easily made at home.
First, glutinous rice should be soaked in water for around an hour. The lotus root should be peeled and the larger end sliced off, completely exposing the air holes.
Next, stuff glutinous rice into the holes using chopsticks. Then use toothpicks to affix it with the sliced lotus root end.
Place the stuffed root in a pot of water, bring to the boil, then simmer for around an hour. Add rock sugar while cooking. Once cooked, let the root cool and then cut into slices. It can be sprinkled with osmanthus sugar and honey. When sliced, the radiating pattern of the air holes is evident.
All ingredients are available in supermarkets.
Lotus root and wolfberry porridge
The porridge is considered a herbal food in autumn. Lotus root eases inner heat while wolfberries (gouqi) are good for the eyes, liver, kidney and nourishing the blood.
Dried wolfberries are traditionally cooked in rice congee and tonic soups.
Lotus root and wolfberry porridge is easily made. Soak rice for half an hour, peel lotus roots and dice them, and wash the wolfberries. Boil them together in an electric rice cooker or pressure cooker to make congee.
If you prefer a salty congee, use pork or shrimp instead of wolfberries. Add scallions after it is cooked.
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