How to eat lotus root is the healthiest?

Lotus root is sweet and crisp, with high nutritional value, rich in trace elements such as iron and calcium, and rich in plant protein, vitamins and starch, which has obvious functions of invigorating qi and blood and enhancing human immunity. Chen Zhisui's poem "Ode to the Lotus" in Shi Jing, south of the Yangtze River: "Nobody knows that the white stems are buried in the ground. Life is red, green and clear, don't wait for the wind to fill the pool. " Raw lotus root has the effects of clearing away heat, promoting fluid production, cooling blood, removing blood stasis, invigorating spleen, stimulating appetite and stopping diarrhea, while cooked lotus root has the effects of invigorating stomach, invigorating spleen, nourishing blood, promoting granulation and stopping diarrhea.

In fact, many people don't pay much attention to lotus root and white lotus root. Generally speaking, the skin of red lotus root is brown, short and thick, which is more suitable for stewing. White lotus root skin is smooth, silvery white and slender, suitable for raw or fried.

Lotus root has high iron content and is very suitable for people with iron deficiency anemia. Its sugar content is not very high, but also contains a lot of vitamin C and dietary fiber, which is very beneficial to all people with weak constitution such as liver disease, constipation and diabetes.

Autumn is the season when lotus roots are on the market in large quantities. In this period of alternating seasons, the weather is hot and cold, and it is easy to get angry, so eat more lotus roots to clear away heat and eliminate autumn dryness. Today, let's take a look at the three practices of lotus root shared by Bian Xiao.

Sweet and sour lotus root silk

This dish is sour and sweet, crisp and refreshing, with bright colors, which children especially like to eat. Regular consumption of lotus root can relieve cough and moisten lung, and clear away heat and fire.

Ingredients: lotus root, tomato sauce, sugar, oil and salt.

Production process:

1. Lotus roots should be sealed at both ends, and there should be no loopholes, so that the inside will be white and the skin will be cut off;

2. Cut the waist in half;

3. Cut downward, buckle on the chopping board, and cut into thin slices along the direction of the lotus root hole;

4. Three or four pieces are stacked together and cut into filaments along the direction of lotus root holes;

5. All cut, one lotus root is more; You must use a good knife to cut it thin and thin;

6. Wash the cut lotus root silk with clear water, then blanch it, rinse it with cold water and drain it;

7. Pour a little oil into a non-stick pan, pour tomato sauce when the pan is warm, add sugar according to taste, and stir fry until it bubbles;

8. Pour the lotus root silk into the pot, stir fry evenly, and start the pot.

Ribs lotus root soup

Eating lotus root with pork can strengthen the spleen and nourish the stomach. This pot of pork ribs and clear soup stewed lotus root can satisfy the appetite of the whole family, not only satisfy the appetite, but also drink soup. Lotus root stew glutinous, eat more can also clear lung and phlegm.

Ingredients: 600 grams of ribs, 2 knots of lotus root, and appropriate amount of salt.

Production process:

1. Wash the lotus root and scrape off the skin;

2. Cutting hob block;

3. Wash the ribs and cut them into small pieces and put them into the rice cooker;

4. Add clean water according to the consumption;

5. I chose Old Fire Soup, which took 2.5 hours;

6. After the soup is boiled for one hour, put the lotus root block into the ribs soup pot, stir well, cover and stew for 30 minutes;

7. Add a little salt to taste.