efficacy and function of lotus root
lotus root, according to Chinese medicine, its medicinal properties and efficacy are different in different states. Raw lotus root, sweet in medicine and flat in nature, has the effects of clearing away heat, relieving annoyance, promoting fluid production, quenching thirst and stopping vomiting; If fresh lotus root is squeezed into juice, its effect is better. However, boiled lotus root has changed its medicinal properties, which are sweet and warm, and have the effects of invigorating spleen and stopping diarrhea, stimulating appetite and promoting digestion, nourishing blood and nourishing heart, quenching thirst and promoting granulation. Modern pharmacological studies have confirmed that lotus root contains protein, starch, amino acids, vitamins, sugars, tannins and other ingredients, which can reduce fat absorption; Has the functions of contracting blood vessels and stopping bleeding; Has the function of enhancing resistance; It has the functions of regulating nerve function and calming the mind.
How to stir-fry lotus roots
Step 1: Select lotus roots. Some lotus roots in the market are very white (washed with water) and some are muddy (unwashed). If you eat it mixed, you should choose the big festival. If you eat it fried, you should choose the first festival of lotus root. Buy lotus roots with full appearance. The longer the distance between lotus roots, the softer the taste. If you want to eat crispy lotus roots, you should choose short and thick ones.
Step 2: Peel the lotus root and cut it into even slices (as thin as possible), put it in clear water, then add a proper amount of white vinegar and soak it for about 5 minutes. Ginger is minced for use.
Step 3: Heat the oil, stir-fry it in Jiang Mo, add the soaked lotus root slices, disperse them with a shovel, quickly add a little water, and keep stirring. After the water in the pot becomes mushy, add a little more water, continue to fry, and so on until the lotus root slices become translucent.
step 4: finally, add white vinegar, salt, pepper and other seasonings, turn well and serve on a plate.
blanching lotus root for a few minutes is crisp
2-3 minutes. The lotus root will taste fresher, tender and delicious after blanching, and it can be eaten with sesame oil and onion, ginger and garlic. Lotus root is rich in protein, vitamins, calcium, phosphorus, iron, amino acids and saccharides. It is a dual-purpose food for medicine and food. After eating, it has the functions of invigorating stomach, relieving summer heat, promoting fluid production and quenching thirst. Lotus root contains nutrients such as starch, mucin, vitamin B, vitamin C, carbohydrate, fat, asparagine, achromatin, oxidase, glucose, sucrose, dietary fiber, tannic acid, etc. After eating, it has the health-care effects of clearing heat and cooling blood, resisting aging, invigorating qi and blood, invigorating stomach and promoting digestion. Lotus root is a cold food, and cold food is slippery and easy to damage the spleen and stomach, so people with spleen and stomach deficiency and cold are not suitable to eat it often or in large quantities, so as not to aggravate symptoms and cause discomfort such as diarrhea. Pregnancy and childbirth are the most special periods in women's lives. Lotus root is cold, so pregnant women or lying-in women had better not eat lotus root, so as not to cause uterine contraction, abortion or unclean blood discharge, which will lead to physical injury.
How can lotus roots be crispy and delicious in cold salad
First of all, we should choose fresh lotus roots, and the knots at both ends are still there. Don't want the lotus roots with both ends removed, because they have been oxidized inside, and they will not turn white no matter how they are treated. Before peeling fresh lotus roots, first prepare a pot of cold water, and pay attention to the fact that warm water can't be used for water, let alone hot water, otherwise the lotus root slices will easily change color. Peel and remove both ends of lotus root, rinse it under the tap, cut it into thin lotus root slices, and immediately put it into water. After cutting it all, wash it twice in water, remove the starch on the surface and then change the water again. Add a spoonful of white vinegar to the water, stir it a few times and soak it for five to ten minutes. Don't be idle when soaking, prepare the ingredients to be used in the juice, peel the garlic, pat it into pieces, wash and cut off the millet pepper, wash the onion and cut the chopped green onion. Add a proper amount of water to the pot, try not to use an iron pot, add a spoonful of white vinegar after the fire boils, remove the lotus root slices and pour them into the pot. Continue to blanch with strong fire. When the lotus root slices become translucent, take them out and soak them in cold water to cool down. Take them out and control the water for later use. Add minced garlic, millet pepper and chopped green onion to the empty bowl, add a spoonful of Chili noodles, heat oil in the pot, pour it into the bowl and stir well. Then add a spoonful of rice vinegar, a proper amount of salt, and a little sugar, and stir well. After cooling slightly, put the lotus root slices into a large bowl. Pour the cold sauce into the lotus root slices and mix evenly. If you like coriander, add a little, so that the cold lotus root slices will be ready and put on the plate.