Lotus root can relieve fever, polydipsia, indigestion and loss of appetite. Summer is the season to eat lotus roots. Here are some delicious foods made of lotus root. People who like to eat lotus root can try different ways to eat it.

1. Hot and sour lotus root slices. Peel the lotus root, cut it into thin slices, blanch it with boiling water, take it out, soak it in cold water, let it cool, add pepper, citric acid, Jiang Mo, salt and monosodium glutamate, mix well and marinate for three or four hours. This dish is sour and delicious, which is very suitable for people with bad appetite in summer and can stimulate their appetite.

2. Lotus root ribs soup. Wash the ribs, cut them into pieces, blanch them, put them in a casserole, add onion, ginger, cinnamon, photos, red dates and other materials, stew for one hour, peel the lotus roots and cut them into pieces, put them in a pot and stew for another 20 minutes, then add salt to taste.

3. Roasted chicken with lotus root. Wash the chicken, cut it into pieces, marinate it in sauce for half an hour, slice the lotus root, soak it in vinegar for a few minutes, and then wrap it with a thin layer of white powder. Heat the oil in the pot, stir-fry the chicken pieces and put them away for later use. Deep-fry the lotus root slices in hot oil, add the chicken pieces and continue to stir-fry until they are fully cooked, and then take out the pot.

4. Chestnut lotus root soup. Peel lotus root, cut into pieces, shell chestnuts, wash them, and put them in a pot to boil. Reduce the heat and simmer for an hour. Add raisins and seasonings a few minutes before turning off the heat.

5. Lotus root and bean soup. Put the lotus root block, washed lentils and red beans into the pot, add water to boil, and stew for half an hour on low heat to taste.

6. Siraitia grosvenorii lotus root soup. Slice lotus root, and take appropriate amount of red dates and Siraitia grosvenorii meat for later use. Boil Siraitia grosvenorii meat and red dates with water first, then simmer for about half an hour, then add lotus root slices and rock sugar and continue cooking for 15 minutes.

7. Salty and crisp lotus root slices. Slice lotus root, fry in hot oil pan until golden brown, remove and drain. Add garlic, pepper, onion, lotus root slices, pepper and salt into the pot and stir-fry for a while.

8. Stewed lotus root balls with cabbage. Heat oil in a pan, add Jiang Mo, minced garlic and hot sauce, stir-fry the cut Chinese cabbage, add some salt and white vinegar, cover for two minutes, pour lotus root balls, and cover for another minute or two.

9. Paste lotus root cake. Chop lean meat into stuffing, dice lotus root, soak onion and ginger in water 10 minute, pour onion and Jiang Shui into the meat stuffing and mix well. Beat in an egg and continue to stir in one direction. At the same time, add diced lotus root, mix well, add soy sauce, soy sauce pepper, starch and salt, and stir until the meat is gelatinous. Then knead the meat into balls and press them into cakes. After heating with oil, fry them until golden brown on both sides.

10. Stir-fried lotus root slices. Wash lotus root slices and remove starch. Heat the oil in the pot, stir-fry the onion until fragrant, add some salt and vinegar, and stir-fry until the lotus root becomes discolored.

1 1. Lotus root pumpkin clip. Wash and slice the lotus root, steam the pumpkin, beat the eggs with flour and corn starch into an egg paste, put some pumpkin sauce in two lotus root slices, smear the egg paste on both sides of the lotus root clip, fry the lotus root clip until golden, and sprinkle some salt to taste.

12. Lotus root and lily chicken soup. Boil chicken feet in cold water for five minutes, take them out, put them in a stew pot, add lotus root slices, lotus seeds, sweet ginger and clear water, stew for half an hour, then add lily and salt and continue to stew until cooked.