Lotus root has many dietotherapy functions. According to modern scientific analysis, lotus root contains a lot of iron, which has the function of enriching blood. Its rich vitamin C, antioxidants, polysaccharides and polyphenols can achieve anti-cancer effect.
In traditional Chinese medicine, raw and cooked lotus roots have different functions. Raw lotus root is sweet and cool, which can clear away heat and cool blood. After cooking, the taste is warm and flat, which helps to strengthen the spleen and stomach. The compendium of materia medica is called "Linggen".
Lotus root originated in India and has been introduced to China for more than 3000 years. Common lotus roots are generally divided into two types, seven-hole lotus roots and nine-hole lotus roots. Seven-hole lotus root, also known as safflower lotus root, has brown skin, short and thick body, and raw lotus root tastes bitter; Nine-hole lotus root, also known as white lotus root, has smooth skin, silvery white, thin and long body, and raw lotus root tastes crisp and sweet. Of course, seven holes and nine holes are only a rough way to distinguish. Not all lotus roots are seven holes and nine holes.
According to the characteristics of lotus root, the eating method is slightly different: seven-hole lotus root has high starch content, less water, waxy but not brittle, and is suitable for soup; Nine-hole lotus root has high water content, crisp and juicy, and is most suitable for cold salad or stir-frying.
Eating raw lotus root and cooked lotus root have their own effects. Raw food can clear away heat, stop bleeding and dissipate blood stasis, and is suitable for people who are often thirsty and angry. The five famous juices of Chinese medicine: pear juice, water chestnut juice, fresh reed root juice, Ophiopogon japonicus juice and lotus root juice * * * are used to clear away heat and quench thirst, nourish yin and moisten lung, and can quickly replenish physical strength. Raw lotus root also has the effect of clearing lung-heat and stopping bleeding, and is often used for early treatment of tuberculosis; Moreover, for people who often have nosebleeds, it also has a hemostatic effect; Women eating lotus root can achieve the effect of regulating blood, enriching blood and rosy complexion; Lotus root can also clear lung and stop bleeding, and it is the best food for tuberculosis patients.
Lotus root node itself is also a good medicinal material, and it is rich in nutrition. Taking lotus root festival with brown sugar decoction has a good effect on hematemesis, hemoptysis, hematuria, hematochezia and metrorrhagia.
Hot summer is the best time to eat lotus root, which can nourish yin and clear heat, moisten dryness and quench thirst, clear heart and soothe the nerves. Cold lotus root slices, sweet and sour, crisp, spicy and appetizing, simple to make, are appetizers in summer.
material
Lotus root, red pepper, 20g, onion10g, vinegar15g, sugar10g, sesame oil10g.
manufacturing method
1. Peel lotus root, wash it, slice it, soak it in 5g vinegar and a little water, wash red pepper and onion separately, and cut it into powder;
2. Pour a proper amount of water into the pot to boil, add lotus root slices to cook, remove and drain, and put them in a plate to cool;
3. Finally, add 10g Chili powder, chopped green onion, seasoning, sugar, vinegar and sesame oil and mix well.
skill
1. When buying lotus roots, you should choose ones that are fat, non-damaged, non-discolored, non-rusty and non-knotted. The smaller the "Ying Ge head" at the top, the better.
2. Don't use a raw iron pot when making fresh lotus root, otherwise it will easily change color and lose its white and tender color.
3. After peeling lotus root, it is easy to change color when exposed to air. You can soak it in light vinegar for 5 minutes and then pick it up to keep it white and tender.
4. When frying lotus roots, add some water while frying, and the fried lotus roots will be as white as jade and not easy to change color.
There are many ways to eat lotus roots, which can be cooked separately or used as ingredients. Stewed ribs with fresh lotus root, cold lotus root slices and shredded lotus root with shrimp and fish flavor are all common ways to eat, and they can also be made into lotus root balls, lotus root jiaozi, lotus root porridge, lotus root cakes and other patterns.