Lotus leaf contains many alkaloids such as brucine, imperatorin, nuciferine and vitamin C, and has the functions of clearing away heat and toxic materials, cooling blood and stopping bleeding.
Lotus leaf is suitable for people.
People with weak constitution and weak qi and blood should take it carefully.
Dietotherapy effect of lotus leaf;
Lotus leaf tastes bitter, bitter and cool, and enters the heart, liver and spleen meridians;
The fragrance rises and falls; Has the effects of dispelling summer heat, promoting diuresis, invigorating spleen, strengthening yang, removing blood stasis, and stopping bleeding.
Indications are summer heat, polydipsia, headache, dizziness, edema, anorexia, abdominal distension, diarrhea, leucorrhea, proctoptosis, hematemesis, epistaxis, hemoptysis, hematochezia, metrorrhagia, postpartum lochia and blood stasis.
Lotus leaves eat like grams.
Lotus leaf, tung oil, poria cocos, silver.
Cooking use
Cooking materials. Take its fragrance, increase its taste and relieve boredom. Often used for baking or packaging? Dishes, such as steamed chicken with lotus leaves or steamed rice with lotus leaves.
The method of xiangdongpo fish introduces the cuisine and its function in detail: home-cooked dishes.
Technology: halogen
He Xiang dong po fish
Ingredients: 500g herring, pork belly and a lotus leaf.
Seasoning: onion, ginger, salt, chicken essence, pepper, soy sauce, sugar, delicious, salad oil.
Teach you how to cook fragrant Dongpo fish, and how to cook fragrant Dongpo fish is delicious.
1. Wash the middle part of herring, fry it in oil pan until golden brown, and take it out; Lotus leaves are boiled in water.
2. Heat the oil pan, add the onion and ginger slices and stir fry, add the fish fillets and pork belly, and add other seasonings to marinate together. When the fish tastes delicious and the juice is collected, pour it into a plate with lotus leaves.
Key points of making lotus-scented Dongpo fish;
When cooking fish, use slow fire to make the fish taste better.
Mung bean and bamboo leaf porridge
A detailed introduction to practice
Food and efficacy: high-quality staple food heat-clearing and detoxicating recipes, heatstroke prevention recipes.
Taste: Clear fragrance.
Technology: boiling
Mung bean and bamboo leaf porridge making materials: main ingredients: japonica rice 100g, mung bean 30g.
Accessories: Lotus leaf 10g, Zizania latifolia 10g, and honeysuckle 5g.
Seasoning: rock sugar 15g.
Teach you how to make mung bean and bamboo leaf porridge and how to make mung bean and bamboo leaf porridge.
1. Wash fresh lotus leaves and fresh bamboo leaves with cold water and put them into the pot;
2. Add an appropriate amount of cold water to the pot, boil it, and remove the residue to get juice;
3. Wash mung beans and japonica rice, soak them in cold water until they swell, put them in a pot, and add cold water about1500ml;
4. Boil with strong fire, add honeysuckle dew, bamboo leaves and lotus leaf juice, and simmer with low fire until the porridge is cooked;
5. Add the rock sugar to the porridge and stir well, then serve.
Tips for making mung bean and bamboo leaf porridge;
1. This product needs honeysuckle dew10g; Need fresh lotus leaves and fresh bamboo leaves. If there is no fresh product, it can be replaced by dry product (halved).
2. Yin Hua Dew: 5 grams of honeysuckle with appropriate amount of water, decocted, deslagging and cooled.
Lotus leaf japonica rice porridge
A detailed introduction to practice
Food and efficacy: high-quality staple food heat-clearing and detoxicating recipes, heatstroke prevention recipes.
Taste: sweet.
Technology: boiling
Ingredients of lotus leaf japonica rice porridge;
Ingredients: japonica rice100g.
Accessories: Lotus leaf 30g.
Seasoning: 20g rock sugar, 2g alum.
Teach you how to make lotus leaf japonica rice porridge and how to make lotus leaf japonica rice porridge.
1. washed japonica rice, soaked in cold water for half an hour, taken out and drained;
2. Wash the lotus leaf and tear it in half;
3. Alum is dissolved with a little water;
4. Put the japonica rice and cold water into the pot, and boil it with high fire first;
5. Then simmer for about 20 minutes;
6. When the rice grains ripen quickly, sprinkle half a lotus leaf and soak it in the porridge with alum water (green protection), and cover the other half with lotus leaf;
7. Continue to simmer for 15 minutes, remove the lotus leaf, add rock sugar to taste, and serve.
Lotus leaf porridge
A detailed introduction to practice
Dishes and efficacy: edema prescription, blood-activating and stasis-removing prescription, high-temperature working crowd prescription, spleen-invigorating and appetizing prescription, heatstroke prevention and cooling prescription.
Taste: original flavor
Technology: boiling
Making materials of lotus leaf porridge:
Ingredients: japonica rice100g.
Accessories: lotus leaf 30g, rock sugar 30g.
Teach you how to make lotus leaf porridge, how to make lotus leaf porridge.
Take japonica rice to cook porridge. After the porridge is cooked, add a proper amount of rock sugar and stir well. Shred lotus leaves and cover the porridge noodles while they are hot. Take out the lotus leaf when the porridge is light green.
Usage: It can be used as a cool drink in summer, or as a hot food for breakfast and dinner, or as a cold drink.
Tips-Health Tips:
Efficacy: clearing away heat, eliminating summer heat, promoting diuresis, promoting hair growth, clearing yang, stopping bleeding, lowering blood pressure and blood lipid. It is suitable for dizziness, chest tightness, polydipsia and short and red urine caused by summer heat.
Note: Lotus leaves are green and fragrant, and are often used as raw materials in traditional medicated diets. Modern research has confirmed that lotus leaf has good effects of reducing blood fat, cholesterol and weight, and its dietotherapy scope has been further expanded.
Health medicated diet in summer