Saussurea involucrata seeds, commonly known as Gleditsia sinensis Roxb. and Gleditsia sinensis Roxb., are only produced in Yunnan and Guizhou provinces of China. Lotus seeds, however, are more common in the areas rich in lotus flowers in the south. They are not the same food, but they have similar effects, both of which are invigorating qi and nourishing the heart and have the function of conditioning the body.
Lotus seed is the seed of lotus. When the fruit is ripe in autumn, cut the lotus, take out the fruit and peel it off. After drying, it becomes red lotus seeds, and after peeling, it becomes white lotus seeds. White lotus seeds are the seeds of lotus.
Snow lotus seeds are produced in the snow-capped mountains of the Qinghai-Tibet Plateau. The fruit is sticky, crystal clear, delicious and rich in protein, algae keratin and amino acids.
Saussurea involucrata seeds can effectively treat body aches or rheumatism, and the effect is very good. It is of great help to some women with irregular menstruation and unstable menstrual flow, and can also help people treat the symptoms of sexual decline. In short, it has a great influence on all aspects of the body.
What is the difference between Saussurea involucrata seeds and lotus seeds? Lotus seeds are very different.
1. Lotus seeds
The lotus seeds of "Jujube Lotus Seed Soup" are a sweet health soup that girls like to drink. They are mature seeds taken out of the lotus after it withers, and are gray seeds after shelling. Lotus seeds are very common in East Asian cooking. They are often used to cook sweet soup, salad, porridge or rice. They are fragrant and elegant. At the same time, it is also an important health-preserving drug in traditional Chinese medicine.
Lotus seed is the seed taken from lotus after it withers.
Fresh and dry are different:
Lotus seeds can be divided into fresh lotus seeds and dried lotus seeds. The former can be found in the market during the peak season from June to 10. If you want to buy fresh lotus seeds, you can take advantage of the season. Cooking fresh lotus seeds is very simple. After the water is boiled, add lotus seeds, turn to low heat to avoid skin cracking, and cook for about 20 minutes until soft. Lotus seeds taste soft and won't take long.
Because dried lotus seeds are resistant to storage, most of them are still sold in dry form in the market, and they can be bought in Chinese medicine shops, northern and southern goods and grocery stores all year round. However, because many imported goods are mixed together, the quality is easily uneven. Dry lotus seeds are very small, so they must be soaked in warm water or scalded with boiling water before cooking, otherwise they will not be soft and taste bad. The advantages are that the cooked granules are complete, the aroma is light and slightly Q-flavored.
Cooked lotus seeds are slightly yellow in color.
2. Snow lotus seeds
Snow lotus seed is actually a common ingredient "chickpea" in western food. Named for its sharp shape like an eagle's mouth, it can also be called chicken bean or Egyptian bean. Because the shape of white chickpea is quite similar to that of lotus seed, it has the alias of snow lotus seed. Chickpea is a nutritious leguminous plant, which is rich in plant protein, vitamins and dietary fiber. Supplementing protein is a good choice for vegetarians, so it has become an important ingredient in this vegetarian country. Saussurea involucrata seeds can be found in most Indian dishes.
Although it is called snow lotus seed, it has nothing to do with lotus seed.
3 How to eat snow lotus seeds The commercially available chickpeas are mainly cooked and seasoned canned, and you can eat them when you buy them home. Eating with salad can add different flavors. In addition, hummus hummus can be seen everywhere in Israel, and almost everyone can make it! Generally speaking, chickpeas will be soaked and boiled in a small fire, then pressed into mud and seasoned with white sesame sauce, lemon juice or a little spice; The finished product is as smooth as Mu Si, and can be eaten together with pocket bread and scones. Most people also add beef balls to add flavor.
What about raw chickpeas? Wash the beans, soak them in plenty of water, and refrigerate overnight to make them absorb water and swell. The next day, pour out the soaked water, put it into the inner pot of the rice cooker, add enough water to marinate the beans, put a cup of water in the outer pot, drain the water in the inner pot after the rice cooker jumps, and then season and eat. People who like to feel dry can dry-fry steamed beans in a hot pot, or spread them on a baking tray and bake them in the oven. Finally, add olive oil or spices and it will be delicious!
On the left is raw lotus seeds, and on the right is canned Saussurea involucrata.
Although chickpea has high nutritional value and is a very popular food abroad, its nutritional composition and characteristics are different from those of lotus seeds. If you want to pursue the efficacy of lotus seeds, don't eat them wrong! In addition, there is also a gap between the prices of the two. Beware that outside merchants pretend to be lotus seeds with relatively low prices.