flowers: lotus flower tea can clear away heat and fire

it is best to use water lily in lotus flower tea, and there are 9 colors of water lily, among which the tea soup brewed by yellow water lily is the most fragrant.

Lotus flower tea has a light fragrance in the mouth, leaving fragrance on the teeth and cheeks. After drinking it for several times, it will feel rich and fragrant, and it can also relieve fever and clear fire. In addition, lotus flower tea is also rich in pollen, vitamins, 17 kinds of amino acids, antiasthmatic acid, calcium, zinc, iron and other trace elements needed by the human body, which can calm the mind, invigorate the liver and spleen, stop bleeding, benefit the eyes and ears, and remove bad breath. In particular, β -carotene in lotus powder has anti-cancer, anti-cancer and anti-calculus effects.

brewing method: firstly, wash the water lily, put it in a teapot and soak it in boiling water for 5 minutes.

Stems: fragrant lotus stalks

Lotus stalks are put into the nest, and water lily stalks "too cold river" are selected. After cutting into strips, they are fried with strong fire, which is delicious and crisp in texture. When biting, there are stalks of short silk Lian.

leaves: steamed vegetables with lotus leaves taste and keep fragrance

people also like to steam vegetables with lotus leaves in summer. "Steaming with lotus leaves can make lotus fragrance penetrate into the meat, which is fragrant and delicious; On the other hand, the lotus leaf contains nuciferine, nuciferin, cutin and other substances, which have the effects of relieving summer heat, quenching thirst and promoting fluid production, and regulating the spleen and stomach. " Mr. Zhang, a staff member of Shunde Dietetic Association, explained Shunde people's special interest in steamed dishes with lotus leaves.

Deng Yongjian, head of Fengcheng Hotel in Shunde, told the reporter that one of its signature dishes in summer, "Land of Fish and Rice", is to use lotus leaves as the bottom, spread sticky rice and steam freshwater fish. Tender fish has sticky teeth of glutinous rice and faint aroma of lotus leaves, which is very popular with the public.

"Baked fish with lotus fragrance" is another new cooking method. Lotus fragrance, salt fragrance and seasoning fragrance combine into a refreshing compound fragrance. The famous "Baked fish with fresh lotus salt" in Shunde catering industry is made by wrapping seasoned water fish pieces with fresh lotus leaves and baking them in parched coarse salt. It is fragrant, delicious and smooth. Later, some chefs "invented" bamboo tube baked with lotus fragrance and tin foil baked with lotus fragrance, and the representative dishes were "bamboo tube baked with lotus fragrance shrimp" and "bamboo shell fish baked with lotus fragrance tin foil".

Stems and fruits: the taste is rich and healthy

There are many ways to make lotus root. Garlic-flavored fresh lotus root clip is an innovative dish this year. One piece of cucumber, one piece of meat, one piece of mushroom, one piece of carrot, and two pieces of couplets are sandwiched alternately after steaming, and then mashed garlic and scallion are added. The fragrance is fragrant with garlic, and the cucumber is crisp, and the mushroom is delicious and carrot-like.

The Baihua Lotus Root Meat Roll in Nanhai Xingfu Building is a good choice for diners who like vegetables but don't want to let go of meat. This dish uses thin slices of meat to roll diced lotus root to attract diners.

Lotus seeds are the best in dishes. Lotus seeds are the main ingredients of Bailian Hongyun dish in Liyumen, which are rich in nutrition and have the effects of invigorating spleen, benefiting lung and nourishing heart.