Broccoli dishes are rich in nutrients, containing protein, fat, phosphorus, iron, carotene, vitamin B1, vitamin B2 and vitamin C, vitamin A, etc., especially vitamin C is rich in vitamin C, containing 88 milligrams per 100 grams, second only to chili peppers, is one of the highest content of vegetables; containing 3.5 grams of protein-4.5 grams of cauliflower, 3 times, 4 times tomatoes. 3 times as much as cauliflower and 4 times as much as tomato. Its texture is tender, taste sweet and fresh, easy to digest, beneficial to the protection of blood.

Lotus root raw food: can clear heat and moisten the lungs, cool the blood to move silt.

Lotus root cooked: can strengthen the spleen and stomach, stop diarrhea and solid essence.

The elderly often eat lotus root: can be adjusted in the stomach, blood and marrow, tranquility and brain, with the prolongation of life.

Women eat postpartum: women avoid eating cold food after delivery, only not avoid lotus root, because it can eliminate silt.

Tuberculosis patients eat: lotus root has the effect of clearing the lungs and stopping bleeding, tuberculosis patients should eat.

Materials

Main ingredient: half of broccoli, 1 small section of lotus root;

Supplementary ingredients: oil in the right amount, salt in the right amount, vinegar in the right amount, sesame oil in the right amount, chili oil in the right amount, pepper oil in the right amount

Slice of lotus root broccoli

1

Prepare the lotus root and broccoli

2

Broccoli broken into small pieces and washed clean, lotus root Slice the lotus root

3

Boil the sliced lotus root and broccoli in boiling water with two drops of cooking oil, so that the lotus root will not change color and the broccoli will be crispy

4

Pass the water over cool water as soon as it is ready

5

Stir in salt, sesame oil, vinegar, chili oil, and chili oil

6

Please place the plate on the plate and then put some pepper on it.

Tips

Boil the lotus root and broccoli in boiling water with two drops of cooking oil, in order to keep the lotus root from discoloring and the broccoli crispy