In addition to a lot of carbohydrates, fresh lotus root is also rich in protein and various vitamins and minerals.

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 nourishing yin, invigorating spleen and benefiting qi, and is a good food supplement. The following two methods are recommended:

the method of ribs and lotus root soup

1. Wash the ribs, chop them into pieces, soak them in clear water for half an hour, then wash and drain them

2. Peel the lotus root and chop off the lotus root segments with the back of a knife. Chop shallots

3. Put oil in a hot pan, add ginger slices and spareribs, add salt and stir-fry until the meat turns white, add clear water, and boil over high fire, skimming the floating foam

4. Pour spareribs into a casserole with water, add a little balsamic vinegar, cover the lid, boil over high fire and simmer over low fire for 5 or half an hour, then add lotus root pieces into the casserole and mix with spareribs. Sprinkle with black pepper and chopped green onion when eating

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

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