Steamed lotus root
Main ingredient: 500 grams of lotus root.
Accessories: 4 grams of salt, 3 grams of monosodium glutamate, 1 red pepper, 2 grams of green onions, 50 grams of cooking oil.
Practice:
1, the lotus root clean, remove the head knot cut into slices, over the next water.
2, red pepper washed and diced, scallions cut into flowers to be used.
3, the lotus root slices in boiling water blanch for a minute, over cold water to drain.
4, put the pot on the fire, put cooking oil to sixty percent heat, and then into the lotus root slices, red pepper diced, salt, monosodium glutamate, stir-fry out of the pot, sprinkled with green onions can be eaten.
Features: refreshing and delicious, sweet flavor. Effect: It has the function of clearing heat and generating fluids, benefiting blood and tonifying blood.
Use: 2 times a day.
The therapeutic efficacy of lotus root
The Chinese medicine believes that: lotus root has the efficacy of generating fluids and quenching thirst, clearing heat and removing vexation, nourishing the stomach and generating blood, regulating the qi and relieving depression, and stopping diarrhea and tonifying the muscles. Cooked lotus root is warm and sweet. Raw lotus root is sweet and cold, and enters the heart, spleen and stomach meridians. It can be used to treat symptoms such as lung-heat cough, irritability and thirst, and loss of appetite. Chinese medicine also said it: "the main tonic to nourish the spirit, beneficial to the qi".
The folk have "lotus all treasure, autumn lotus root complementary people" said. Such as: hemorrhagic syndrome, you can use the lotus root decoction to take, smooth qi and wide. Lotus root is very high in iron, iron deficiency anemia patients is the best delicacy.
Regularly eating lotus root can have the following effects:
1, clearing heat and cooling blood effect.
2, laxative diarrhea, spleen and stomach.
3, beneficial to qi and muscle function.
4, stop bleeding and dissipate blood stasis.
5, with beauty and health, prolong life.
Nutritional value of lotus root
Lotus root is rich in nutrients, it contains water, starch, protein, asparagine, vitamins, fat, carbohydrates, calories, crude fiber, calcium, phosphorus, iron, carotene, riboflavin, niacin, ascorbic acid and so on. Lotus root is not only flavorful food, it also has health care effects. Lotus root is refreshing and delicious, sweet taste, both edible and medicinal, have digestion, tranquilize the brain, beauty acne, prolonging life, young and old, is the family dish. Autumn season is the fresh lotus root season, people will lotus root crowned "Xishi arm" of the name. People have been eating for a long time to prove that the lotus root has become one of the majority of people's cooking ingredients, but also become a lot of local flavor characteristics of the product.