Lotus root paste
About six months.
Ingredients: lotus root.
Practice: After the lotus root is cleaned, peel it. Slice and soak in water for a while. The thinner the lotus root slices are cut, the better, and it is easier to steam. It takes about 20 minutes to steam lotus root slices in a steamer. Slice the lotus root into a blender and add water. It takes a long time for lotus roots to be stirred into fine mud. The lotus root paste can be eaten directly or together with rice flour. Endless lotus root paste can be frozen and steamed for the next meal.
lotus root starch
About six months.
Ingredients: 300g of lotus root, 30g of rock sugar and 600g of water.
Practice: Wash the lotus root, cut it into small pieces and put it in 600 grams of clear water. Put lotus root blocks and water into a mixing cup and beat them into lotus root paste. Sieve the lotus root paste with a fine sieve, press the filtered lotus root paste dry with a rice spoon, and then pour the lotus root paste into a large bowl for later use. Pour the lotus root paste into the pot, add rock sugar and bring to a boil, and then cook until the lotus root powder is thick and slightly transparent.
Sydney lotus root paste
About six months.
Ingredients: 50 grams of Sydney, 50 grams of lotus root and proper amount of water.
Practice: Peel and core Sydney and cut it into small pieces, and peel and cut lotus root into small pieces. Put the two materials into a cooking machine and add a little water to make a fine slurry. Pour the Sydney lotus root paste into the pot and heat it on low heat. Pay attention to stirring when cooking to prevent the bottom from being burnt. Cook until the pulp in the pot becomes sticky, then turn off the heat.
Lotus root soup
About six months.
Ingredients: 500g of lotus root, 2 carrots, Lentinus edodes 10.
Practice: wash the lotus root, cut it into sections and pat it loose, add water and beat it into pulp with a blender. Peeling carrot, cutting into sections, and pulping; Soak mushrooms and chop them. Put lotus root pulp, carrot pulp and mushroom powder into a teapot and add appropriate amount of water. Bring the fire to a boil, and simmer on low fire 1 hour.
Nutritional value of lotus root
1. Lotus root is rich in substances, so its nutritional value is also high. Studies have proved that every 100g of lotus root contains: water 77.9g, protein 1.0g, lipid control 0. 1g, carbohydrate 19.8g, heat 84kcal, crude fiber 0.5g, ash 0.7g and calcium/kloc-.
2. Lotus root contains starch, protein, asparagine, vitamin C and oxidase, and its sugar content is also high. Eating fresh lotus root raw can clear away heat and trouble, quench thirst and stop vomiting; If fresh lotus roots are squeezed into juice, the effect will be even worse. Cooked lotus root is sweet in taste and warm in nature, which can strengthen the spleen, stimulate appetite, benefit the blood and replenish the heart. Therefore, it mainly supplements the five internal organs and has the effects of promoting digestion, quenching thirst and promoting granulation.
3. Lotus root is rich in vitamin C and crude fiber, which can not only help digestion and prevent constipation, but also supplement carbohydrates and trace elements needed by human body, prevent arteriosclerosis, improve blood circulation and be beneficial to health.
4. Among tuber foods, lotus root has high iron content and is suitable for patients with iron deficiency anemia. The sugar content of lotus root 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.