Lotus root can be eaten raw or cooked. Raw lotus root is cool and has a good effect of removing blood stasis; Cooked lotus root, whose nature also changes from cool to warm, has the effects of nourishing stomach and yin, invigorating spleen and benefiting qi, and is a good food supplement. The following two approaches are recommended:

Ribs lotus root soup's approach

1, ribs washed, chopped, soaked in water for half an hour, washed and drained.

2. Peel the lotus root and chop it off with the back of a knife. Chopped chives

3. Put oil in a hot pot, add ginger slices and ribs, add salt and stir-fry until the meat turns white, add water, boil over high fire, and skim off the floating foam.

4. Pour the ribs into the casserole with water, put a little balsamic vinegar, cover the lid, boil on high fire and simmer on low fire.

5. After half an hour, put the lotus root pieces into the casserole, mix them with the ribs and stir them evenly, then boil them on high fire and simmer them on low heat.

6, stew until the meat is boneless. Sprinkle black pepper and chopped green onion when eating.

Cooking skills: If you want to drink thick soup, keep on the fire until the soup is thick, and then turn it down. The hotter the lotus root soup, the better it tastes. Hubei people are best at eating lotus root, which is the most classic way for Hubei people to eat lotus root. )

Fried lotus root slices are crispy and delicious. Slice lotus root obliquely, stir-fry ginger and red pepper in the pot. Pour in lotus root slices, sprinkle with a little white vinegar and stir-fry lotus root slices. Season with salt. When the lotus root slices are fried until the color is transparent, add a little white vinegar and sprinkle with chopped green onion to enhance the fragrance.