Basic introduction Chinese name: common name of lotus root: distribution range of lotus root: Jingzhou, Honghu and Tianmen. Efficacy: Relieve troubles, morphological characteristics, distribution range, main value and morphological characteristics of blood stasis. Lotus root is a veritable seasonal dish, which is only produced in May-August in early summer. From May to June, when lotus leaves and lotus flowers are in full bloom, farmers will take boats to the lake to pick the top of lotus roots. If this period of time passes, the tip of the lotus root will gradually grow into the lotus root we usually eat. You can't have your cake and eat it. Lotus farmers are afraid of losing the harvest of lotus roots, and they don't want to sell them when they are exposed. Because of this, the purchase price of lotus root is twice as expensive as that of lotus root. Lotus root belt is the tender rhizome of lotus, which consists of terminal buds at the top of internodes and rhizomes. Lotus root belt and lotus root are homologous organs. When the conditions are suitable, the lotus root belt will become lotus root after expansion (so, accurately speaking, lotus root is an expanded rhizome). People in Hubei like to eat lotus root best. In fact, there was a habit of eating lotus roots in ancient times. For example, the lotus root dish recorded in Compendium of Materia Medica is the so-called lotus root today. At present, there are two main sources of edible lotus root in the market, namely purple lotus and lotus root, of which purple lotus is the main source. When planting lotus in Hubei and other places, it is usually planted for three years at a time. Since the second year, because the plants in the field are too dense, harvesting lotus roots has actually played a role in thinning seedlings. Therefore, lotus root ribbon is a by-product of lotus seed planting. In addition, some farmers also use lotus root (lotus root) to harvest lotus root. Compared with sub-lotus root, lotus root is stronger and more brittle. It is distributed in Jingzhou, Honghu, Tianmen and Xiantao, which are known as the land of plenty. The main value is frying, mixing, frying, steaming, frying and frying. It can be used as both the main ingredient and the ingredient, and it is suitable for both meat and vegetables. The most famous dishes are fried lotus root and hot and sour lotus root, but no matter how you eat them, they taste excellent. Cut the slender sections with an oblique knife, and add the shredded red pepper into the cooking oil for a while. The lotus root of the dish is crispy without tendons, and it is rich in flavor, tender, elegant, simple, fresh, fragrant, spicy and cool. I can't describe it too much. Processing pickles with lotus root, such as hot and sour lotus root, sweet and sour lotus root, etc. It is also very popular with consumers. Efficacy Regarding the medicinal value of lotus root, Li Shizhen's Compendium of Materia Medica records that lotus root is sweet in taste, flat in nature and non-toxic, and quotes Song and Su Song's Materia Medica, saying that lotus root is "raw food, which can relieve alcohol poisoning if you are thirsty and bored after cholera". In addition, Compendium of Materia Medica quoted Wang Ying's Edible Materia Medica (A.D. 1620), saying that the lotus root has the function of "removing troubles and removing blood stasis". Li Shizhen also said that Lotus Root Band "has the same merits as Lotus Root". Hot and sour lotus root catalogue ingredients step note: ingredients: lotus root, shredded dried pepper, shredded ginger, salt and vinegar. Step 1 Wash fresh lotus root, cut it into inches, and soak it in water to avoid discoloration. If the lotus root is old or stale, it needs to be peeled. 2 Shred red peppers for later use. 3 Put oil in a hot pan, add shredded ginger and saute dried red pepper. 4 pour in the drained lotus root and shredded red pepper, stir fry quickly until broken, add white vinegar and salt to taste and stir fry evenly. Note: During the whole process after the lotus root is put into the pot, it is best to stir for no more than three minutes, so as to keep the lotus root fresh and tender without destroying its fragrance.