How to store dried lotus seeds

Lotus seeds are a kind of nut with relatively high nutritional value. They are very good for regulating the body. The lotus seeds we usually eat are generally dried lotus seeds, which involves a preservation issue. Only when properly preserved can the nutritional value of dried lotus seeds be brought into play. It is best to seal it well when storing it and put it in a cool and dry place, which will help it to be preserved for a longer time.

How to store dried lotus seeds

First, ensure a tight seal. Whether you put it in a bag or a sealed jar, remember to seal the bag or jar to prevent moisture.

Second, place it in a cool and dry place. Light, moisture and temperature can easily damage the lotus seed core, so it should be placed in a dry and cool place.

Third, when the consumption rate is slow, it must be placed in the refrigerator. If the amount you buy at one time will take a long time to use up, it is best to refrigerate it to extend its shelf life.

How to make dried lotus seeds delicious

1 lotus seed aloe

Material

100g lotus seeds, 100g aloe vera, 1/2 broccoli, 1 tsp salt 5g, 1/3 tsp white pepper 2g, 2 tbsp starch 30ml, 600ml water

practice

1. Remove the core of the lotus seeds and rinse them with clean water.

2. Wash the aloe vera, peel it, cut it into 1cm square and 4cm long strips, then put them in a bowl and soak them in clean water.

3. Wash the broccoli and cut it into small florets.

4. Boil water in a pot over high heat, put the lotus seeds in, then turn to low heat and simmer for 35 minutes.

5. Add the broccoli florets and aloe vera strips into the pot and continue to simmer over low heat for 3 minutes.

6. Finally, add salt and white pepper powder, pour in water starch, turn to high heat and boil the soup again.

2. Pulled Lotus Seeds

Material

Ingredients: 200g soaked lotus seeds,

Accessories: red and green cherries, flour, dry starch, appropriate amount,

Seasoning: 50g cooking oil, 50g sugar

practice

1. Wash and dice the red and green cherries. Wash the soaked lotus seeds and coat them with flour and dry starch.

2. Heat oil in a wok until it is about 50% to 60% hot. Fry the lotus seeds until golden brown, then remove from the pan and drain the oil.

3. Put sugar in a pot, add warm water, bring to a boil until it turns light yellow, put in lotus seeds, turn them over a few times to coat the lotus seeds with sugar juice, and place them on a plate coated with cooked oil. When served, a bowl of cold boiled water is provided for dipping.