Lotus root starch is a snack, including red lotus root starch, pure lotus root starch, rock sugar lotus root starch and so on. There are bags and cartons for sale in the market, mostly a small bag of 15-20g, which is light-colored and powdery, and needs 250-300ml boiling water to be stirred into translucent shape, slightly lotus root color and smooth. Let me introduce the efficacy and function of lotus root starch to you, hoping to help you.

Efficacy and function of lotus root starch

Clearing heat and cooling blood: lotus root is used for cold, which has the effect of clearing heat and cooling blood, and can be used to treat heat diseases; Lotus root is sweet and light, which is especially beneficial to people with fever, thirst, epistaxis and hemoptysis.

Stop diarrhea, strengthen spleen and stimulate appetite: Lotus root contains mucin and dietary fiber, which can combine with cholate in human body, cholesterol and triglyceride in food to promote excretion, thus reducing the absorption of lipids. Lotus root exudes a unique fragrance, contains tannins, has a certain effect of strengthening the spleen and stopping diarrhea, can stimulate appetite, promote digestion, stimulate appetite, strengthen the body, and is conducive to the recovery of people with poor appetite;

Nourishing blood and promoting granulation: Lotus root has high nutritional value, is rich in trace elements such as iron and calcium, and is rich in plant protein, vitamins and starch, which has obvious functions of invigorating qi and blood and enhancing human immunity. Therefore, Chinese medicine calls it: "the main tonic, qi";

Hemostasis and blood stasis: Lotus root contains a lot of tannic acid, which has the effect of contracting 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.

Edible method of lotus root starch

First, you can eat it directly by boiling water:

First, pour a cup of boiling water and let it cool for 5 minutes. Then pour about 50 grams of lotus root starch into the bowl. When the boiled water is cooled to warm water, pour a small amount of lotus root starch and stir with a spoon. Stir while pouring, the water is not easy to be too much, just absorbed by lotus root starch. Check whether there is granular lotus root starch, press it with a spoon until the lotus root starch and water are completely dissolved, then pour in a proper amount of boiling water, and stir it with a spoon until the lotus root starch becomes crystal clear, which proves that the lotus root starch is cooked with boiling water and can be eaten.

Because it is pure lotus root starch, nothing is added. We can add one or two spoonfuls of sugar according to our personal taste, and then add some black sesame or white sesame. Sweet is better. Or if you have fried peanuts at home, you can put 10 pieces on the chopping board with a spoon and mash them into lotus root powder, which will taste more perfect. The cooked lotus root starch looks like powder, which makes people have an appetite.

Second, if you feel that pure lotus root starch is too thick and you have no appetite, you can cook a little white rice porridge with less rice and more soup. According to the previous method, after mixing the cold rice and lotus root starch, add the white rice porridge with a spoon and stir together. According to personal taste, sugar, peanuts, black sesame seeds and the like are also good.

Lotus root starch is suitable for people.

Can be eaten by the general public,

Especially suitable for the elderly, women and children, the infirm; It is especially suitable for patients with high fever, hematemesis, hypertension, liver disease, anorexia, iron deficiency anemia and malnutrition.

Method for purchasing lotus root starch

Look at the pure color of lotus root starch, which contains a lot of iron and reducing sugar. When it comes into contact with air, it is easy to change the color of lotus root starch from white to red due to oxidation. Other starches, such as potatoes, sweet potatoes, water chestnuts, cassava, pueraria lobata, etc., have no such change, and are all white or yellowish; If it is rose, it is dyed with pigment.

Nose-scented lotus root starch has a unique flavor, while other starches have no obvious flavor.

Try to take a little lotus root starch and rub it with your fingers. Its texture is more delicate and smooth as fat than other starches.

Take a little lotus root starch and put it in * * *, which will dissolve quickly when it touches saliva. Other starches are not easy to dissolve after * * *, but will stick together or form a ball.

In addition, the storage time of lotus root starch is long, and the color will change from reddish to reddish brown, which is not bad and does not hinder eating.

Brewing method of lotus root powder

Step 1: Add a small amount of cold water * * * just over the amount of lotus root starch * * *, and then stir evenly until the granular lotus root starch is not visible.

Step 2: Add boiling water * * * Remember, it must be boiled, and you can't stir it with the * * * of the water dispenser while adding it.

Step 3: Stir quickly and continuously until the lotus root starch becomes light brown and transparent.

It should be noted that the order of the two waters cannot be reversed, the first time is cold boiled water, and the second time is boiled water.