Method for making wei county crisp lotus root

I don't know the specific method, but it's famous.

The traditional way of eating in weixian county. There are several impressive ones.

The first is stewed cabbage with meatballs. Mix pork with a little fat and chop it into meatballs the size of hawthorn. After the water in the pot is boiled, put the meatballs into a stew for a while, add seasonings such as onion, ginger and star anise, then add fresh cabbage leaves to boil, and then add coriander stalks when taking out the pot. This soup is fragrant and delicious, and its color is blue and white.

Second, the crisp lotus root, the original living conditions are poor, and nothing can be thrown away. Especially on the first day of New Year's Day, people stew the leftovers such as knife fish head, lotus root handle and cabbage patch with soy sauce, vinegar and sugar for several hours, which is crisp and fragrant. It is a good cold dish and can be eaten for a long time in winter. Now the conditions are good, the materials are more exquisite, and the fish lotus root is used more.

The third is steamed chicken and cabbage. The traditional practice is to choose a rooster and put it in a pottery basin with Chinese cabbage. You can also add some black fungus and steam it in a large iron pot. When it is cold, shred the chicken and mix it with cabbage. The soup is frozen and delicious. These dishes look simple, but it is not easy to make them well. My wife has studied them carefully, but she just can't make them taste the same as others.

It is said that there are more than a dozen pickle jars at home in Lao Wei County, and there are more than a dozen small pickles such as pickled garlic, pickled leek, pickled carrot, pickled cucumber and leek sauce all year round. Once I went to my neighbor's aunt's house to eat birthday noodles, and nearly ten kinds of pickles were used in the noodles.