It's autumn again, and keeping in good health in autumn is our tradition. In addition to exercise, the most important thing for health preservation is food supplement. The climate in autumn is dry, and the diet should be based on nourishing yin and moistening lung. You can eat more porridge, fruits, vegetables, and of course lotus roots. As the saying goes, lotus is a treasure, and autumn lotus root is the most nourishing.

Stewed lotus root

You may know healthy and nutritious seafood, but don't pay attention to "soup fairy", which is actually lotus root. The ancients called lotus root "the best thing in the world to help people." The reason can be found in Shennong's herbal classics: lotus root can nourish the spirit and replenish qi, eliminate all diseases, and resist aging after long-term service.

Lotus root is a kind of food especially suitable for the weak, patients with high fever, friends with loss of appetite and anemia, and it is suitable for all ages. The cooking method is also very simple: stew. A stew word can stimulate all the nutrition of lotus root.

Lotus root has a good effect on qi and blood;

1, clearing heat and cooling blood

Lotus root is cold and has the effect of clearing heat and cooling blood; Lotus root is sweet and light, which is especially beneficial to people with fever, thirst, epistaxis and hemoptysis.

lotus root

2, laxative, spleen appetizer

Lotus root contains mucin and dietary fiber, which can be combined with cholate in human body, cholesterol and triglyceride in food, so that it can be excreted from feces, thus reducing the absorption of lipids. Lotus root gives off a unique fragrance, and also contains tannin, which has certain functions of invigorating spleen, stopping diarrhea, stimulating appetite, promoting digestion, stimulating appetite and strengthening the body, and is beneficial to the recovery of people with poor appetite.

3. Benefiting blood and promoting granulation

Lotus root has high nutritional value and is rich in trace elements such as iron and calcium. It is also rich in protein, vitamins and starch, and has obvious effects of invigorating qi and blood and enhancing human immunity. Therefore, Chinese medicine calls it: "the Lord nourishes the spirit, benefiting qi and tonifying deficiency."

4. Stop bleeding and remove blood stasis

Lotus root contains a lot of tannic acid, which can constrict blood vessels and can be used to stop bleeding. Lotus root can also cool blood and disperse blood. Traditional Chinese medicine believes that it can stop bleeding without leaving blood stasis, which is a good diet for fever.

Cough relieving and lung moistening: white lotus root juice

White lotus root juice

The so-called "lung" in Chinese medicine refers to the tissues and organs with ventilation function (inhaling oxygen and exhaling carbon dioxide). People with weak lungs are prone to catch a cold, stuffy nose, weak throat mucosa and excessive phlegm when coughing. People of this constitution are suitable for eating white food, especially lotus root.

Practice of white lotus root juice: 300 grams of lotus root, after washing, even the skin is wiped with a silk scarf, and the rubbed lotus root residue is wrapped with gauze and squeezed out, and a cup of white lotus root juice is squeezed out for direct drinking. If the taste is not good, you can add a small amount of honey, and then stir well before drinking. The method of drinking white lotus root juice has been widely circulated, and it is a familiar dietotherapy method to relieve bronchial inflammation. Lotus root can moisten dryness and relieve cough, and also enhance gastrointestinal function.

Nourishing blood: lotus root starch

lotus root starch

Notes on Materia Medica says that lotus root starch "is often taken to soothe the nerves and generate wisdom" and "tonifies the marrow and benefits the blood". Lotus root powder is a tonic suitable for all ages, which has the functions of nourishing blood, stopping bleeding and appetizing.

Lotus root powder method: appropriate amount of lotus root, lotus root skin cut into thin slices, steamed for 2~3 minutes first, dried in the sun, and ground into powder with a mortar (it is better if there is a small household pulverizer). Before eating, mix the lotus root starch into paste with very little cold water, and then stir it with boiling water until it is translucent and mature. After adding sugar, you can eat it while it is hot, sweet and delicious.

To eat lotus root in autumn, you should choose one with both ends closed.

Buy lotus roots with rough surface, which usually has sediment. Lotus roots that are too slippery and wet are not good. In addition, try to buy lotus roots with two closed ends.

Commonly used edible lotus roots are divided into three types: red lotus root (seven holes), white lotus root (nine holes) and twisted lotus root.

Edible lotus root

Red lotus root is slender, brown and rough, contains more starch and less water, and is waxy but not crisp, so it is suitable for soup.

White lotus root is tender and smooth in appearance, silvery white in meat, crisp and juicy, rich in sweetness and best eaten raw;

Lotus root with twist is pink, rough in appearance, rich in starch and suitable for cooked food.

The nutrients and efficacy of the three are similar, but the taste is different.

How to cook without discoloration?

Blanch the lotus root in water.

Blanching lotus root slices in boiling water can help them not change color when frying; If there is lemon soaking before cooking, you can ensure that the lotus root slices are slippery.