Lotus root is cool when it is eaten raw, and warm when it turns dark brown after cooking, so it is best to cook it before eating it. The lotus root should pick the skin white, lotus root knots fat and thick short, the best smell has a fresh fragrance. Lotus root is a high nutritional value of low-fat food, can be eaten raw, can also be steamed, fried, stewed soup.
Expanded Information:
Lotus root is eaten raw and can clear heat and moisten the lungs to cool the blood
In the fall season, the weather is dry, and many people will feel dry throat, dry skin or constipation. At this time, such as the fresh lotus root pressing juice to drink, can alleviate these problems. Ancient people used to mix fresh lotus root juice, fresh pear juice, fresh water chestnut juice, sugar cane juice, etc., for the treatment of feverish thirst and injury to the yin, anxiety and difficult to solve the disease.
Bronchitis, coughing more than, can drink lotus root juice. Lotus root skin also has medicinal effects, so there is no need to peel off, the lotus root can be washed to take the juice. Lotus root juice on chronic pharyngitis, dry throat, phlegm, and hoarseness, also has a good effect.
High fever and thirst is serious, for the heat injury, this time to drink fresh lotus root juice, both fever, but also to relieve thirst. If you add pear juice, the effect is even better.
Here to remind is that the fresh lotus root raw nature of the cold, eat raw cold more difficult to digest, impede the spleen and stomach, so the spleen and cold stomach, easy to diarrhea, should not be eaten raw.
Lotus root cooked to eat, can strengthen the spleen and stomach
Elderly people more weak spleen and stomach, often eat lotus root, can be adjusted in the stomach, beneficial blood marrow, tranquility and brain. Lotus root porridge to eat, also beneficial to digestion and absorption. In addition, the lotus root is rich in vitamin K, has the effect of clearing the lungs and stopping the blood, the consumption of tuberculosis patients is also very good.
Pick lotus root, you have to look at the appearance
The lotus root is divided into safflower lotus root, white lotus root and hemp flower lotus root three kinds. Saffron lotus root, lotus root shape, long and thin, tawny, rough skin, containing more starch, less water, glutinous and not crisp, suitable for soup or steam.
White flower lotus root fat, tender and smooth appearance, silver-white, crispy and juicy meat, sweet flavor, used for raw food, cold, juice, fried people taste better.
The twisted lotus root is pink in color, rough in appearance, containing much starch, it is suitable for soup or steaming stew. Do not use an iron pot when cooking lotus root, or the root will turn black.
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