In what season is lotus seed harvesting usually done?
Lotus is mainly produced in the Jiangnan region, so in what season is lotus seed harvesting done?
1. In what season is lotus seed harvesting done
The lotus seed harvesting season is generally summer. However, due to differences in climate conditions, the season when lotus seeds mature varies slightly from region to region, so the best time for harvesting lotus seeds differs slightly.
Right now is exactly the time when fresh lotus seeds hit the market. Lotus seeds can not only be eaten raw, but can also be made into many kinds of dishes, fragrant and delicious.
We generally use fresh lotus seeds to make congee, so that the nutrients of the lotus seeds can blend into the congee and be fully absorbed by us. Eating congee made with lotus seeds can help strengthen the heart and calm the mind, and persisting with this over the long term is very beneficial to our health.
Amounts and method for lotus seed congee
Main ingredients: an appropriate amount of lotus seeds, an appropriate amount of white fungus, an appropriate amount of mung beans, an appropriate amount of rice,
Seasonings: a little rock sugar, an appropriate amount of water
1. Take the fresh lotus seeds out of the lotus seed pod
2. Soak the white fungus until it expands, wash it, and tear it into small pieces by hand
3. Wash the rice and mung beans clean, put them into a clay pot, pour in enough water and bring to a boil over high heat. After boiling for 10 minutes, add the prepared white fungus to the pot and simmer over low heat for 40 minutes
4. After 40 minutes the mung beans have “bloomed”; add the fresh lotus seeds and cook for 5 minutes
5. Add the rock sugar just before taking it off the heat. After the rock sugar has melted, turn off the heat, cover the pot and let it steep for half an hour before uncovering the lid
Cooking tips: fresh lotus seeds should not be cooked too long, as this will ruin the texture. The rock sugar must be added when taking it off the heat; if added early, the white fungus will not easily cook until soft. This is a little trick my grandmother taught me.