It has the functions of fragrant phlegm, clearing away heat and relieving summer-heat, calming the heart and calming the nerves, and is a good medicine and food for calming the heart, benefiting qi and caring skin. Taking lotus seed porridge regularly can make your face rosy, radiant, smooth and delicate, and delay aging.

Prepare dried lotus 10g, loquat leaf 9g, mung bean 30g, gypsum 15g, white sugar and clear water.

Wash lotus petals and loquat leaves, then put them in a pot with gypsum and fry them into soup.

Put the porridge pot on the fire, pour in the soup made of lotus, loquat leaves and gypsum, and add mung beans to cook porridge until mung beans bloom into porridge. Add sugar to taste. Eating porridge can clear lung heat.

Xiahe cold banquet

In the hot summer, the lotus flowers in the pond are in full bloom, emerging from the water in the sun and competing with each other. As we all know, lotus is a kind of mixed treasure, and all its parts are used for diet therapy and health care. All kinds of dishes related to lotus flowers should also flourish in summer.

Lotus root: At the end of flowering, the new rhizome will accumulate a lot of nutrients and expand to form a "lotus root", which can be used as a dormant and overwintering lotus root, that is, the lotus root we eat every day.

Water lily: There are many colors, petals can be sashimi, and the taste is crisp.

Lotus seed: It is a tonic with high nutritional value. Ordinary families often add pork belly stew or tremella to make sweet soup, which is a wonderful recipe for relieving summer heat.

The petals of fresh water lily contain the connotation of salad. Pumpkin, celery, shrimp, lotus seeds and lotus roots have the same shape under the chef's knife, but they look different in color. Eating imported food is sweet and refreshing. Eat with petals, don't have a flavor.

Sliced lotus root: high in nutrients, can be cold, soup, fried.

Qixinglian (seven-flavored lotus seed balls)

Top-grade pork and shrimp dumplings, with lotus seeds wrapped in the middle, covered with bread crumbs and fried, and then sprinkled with Japanese seven-flavor rice on the surface, are crispy and delicious, with a little spicy, and the lotus seeds in the middle are fluffy and delicious, with rich taste.

Gui Xiang borneol (chilled lotus root slices)

Boil lotus root slices with hot water and fire, and then melt them with lotus seeds, sesame oil and carved flowers. And seasoned with the special soy sauce made by the master, which is very tasty. Even the companions who have not been very interested in lotus roots say that they have never eaten delicious lotus roots!

Thread the buckle (shredded chicken with lotus seed paste)

At first glance, no one can see that this is chicken. The chicken was "sliced" and boneless, cut into slender strips, and then cleverly assembled, and the chef's knife work was once again affirmed. This is a cold dish. Chicken is covered with delicious lotus root slices and eaten with slippery shredded chicken. The meat smell of chicken and the smell of lotus root have their own merits.

Lianxiang Xi fish (beet lotus seed braised pork)

This is a hot dish, decorated like a blooming flower, which is unforgettable at first sight. Although braised pork looks full and layered, the sweet but not greasy taste always makes you want to lose weight and can't help eating more pieces.

Furong reunion (fried lotus seed soup pill)

Bite open the tough and fragrant skin of the cigarette, and the slightly hot mouth is filled with salty stuffing. Of course, the protagonist-lotus seed has long been integrated with the filling.

Fried lotus with cream

Ingredients: main ingredients: lotus petals 16 slices, egg white 75g, spinach 75g, flour 40g.

Seasoning: walnut sauce 150g, refined salt 3g, monosodium glutamate 1g, salad oil 50g (the dosage is about 100g).

Method:

1. Wash spinach, chop it, stir-fry it with a little oil, add salt and monosodium glutamate, and mix well to make stuffing.

2. Wash the lotus petals with clear water, drain the water, lay them flat on the chopping board, apply a layer of spinach stuffing, and then fold them in half along the length to form a sandwich.

3. Put the egg white in a bowl, beat it with bamboo chopsticks until it bubbles, then add flour and stir it evenly into a paste.

4. Put the wok on medium heat and heat it to 60% heat. Hang the folded lotus seed packets with egg paste, put them in a wok, fry for about 1 min, and take them out. When the oil is 70% hot, put it in for the second time, then take it out immediately, drain the oil and put it on the plate, and put the walnut sauce on the edge of the plate.

| 1. Steamed meat with lotus leaf powder

Characteristics: the meat is crisp and waxy, fragrant but not greasy.

Ingredients: japonica rice, glazed rice, star anise, Shandong, clove, dried tangerine peel, sweet noodle sauce, sugar, Shaoxing wine, soy sauce, lard and lotus leaf.

Method: Wash and dry japonica rice and glazed rice, add cornu Bubali, Rhizoma Kaempferiae, Flos Caryophylli and Cortex Cinnamomi, stir-fry until the rice turns yellow, and grind into coarse powder. Cut pork into strips, cut a knife in the middle of each piece, and add seasonings such as sweet noodle sauce, soy sauce, sugar and Shaoxing wine. Mix well with rice flour to make minced meat, wrap it in lotus leaves and steam it.

2. Snow Mountain Saussurea involucrata

Features: cool and relieve summer heat.

Ingredients: Lian Tongxin, eggs, rock sugar.

Methods: Put a proper amount of crystal sugar and lotus seeds into a bowl, add water into the pot and steam them, then put them in the refrigerator for later use. Beat the egg white like a snowy mountain, steam it, put it on the ice lotus seed soup, and decorate it with coriander.

3. Lotus sweet turtle

Features: fresh and delicious, with the effects of tonifying the middle warmer, benefiting qi and nourishing the viscera.

Ingredients: soft-shelled turtle, lotus seeds and ham.

Method: Put the lotus seeds into the pot and cook them with water for later use. Put the soft-shelled turtle in the sand snail, add ham, cooked lotus seeds and water, and put the casserole in a steamer until cooked.

4. Silk lotus seeds

Features: Huang Liang color, crisp outside and waxy inside.

Ingredients: lotus seeds, white sugar, sweet-scented osmanthus sugar.

Method: Wash lotus seeds, add boiling water, steam until 80% rotten, take them out and drain them. Add sugar and osmanthus sugar and mix well. Spread clean oil, sprinkle with flour, arrange lotus seeds at one end of the clean oil, roll them into a tube, cut them into sections, and wrap them with egg paste. Fry in the oil pan until golden brown, and pour into the colander. Leave oil in the bottom of the pot, add sugar and cook until yellow. When boiling, pull out the lotus shreds, that is, put down the fried lotus segments, wrap them in sugar juice and put them in an oil pan.

5. Jujube paste lotus seed roll

Features: beautiful and white, soft and sweet.

Ingredients: candied dates, Bai Lianhua, eggs, orange cakes, melon strips, white sugar, sugar roses, flour, peanut oil and starch.

Method: Take off the lotus petals, wash them, cut them into 4cm long, dry steam the candied dates, peel and core them, and rub them into jujube paste; Cut the orange cake and melon strips into pieces, knead the jujube paste with the orange cake and melon strips into a 4 cm long column, wrap it with lotus petals, and the egg white will foam like snow. Sprinkle a little flour and stir evenly. Put the lotus roll wrapped with egg foam in a pot and fry until it is solidified. Then put it in the pot and put it in a plate. Hook sugar, roses, water and starch to make a thick juice, and dip it in lotus seed rolls to eat.

6. Stir-fried lotus with jade petals

Features: pale yellow in color, sweet and delicious in taste, beautiful in appearance, with the effects of clearing away heat and relieving summer heat, nourishing the heart and calming the nerves.

Ingredients: lotus petals, bean paste stuffing, eggs, flour, rouge sugar.

Method: Wash lotus petals with clear water, blot them with white gauze, remove pedicels, cut the flowers into two petals, fill each petal with a portion of bean paste, fold them and wrap them for later use. Put the flour into a bowl, stir it into a paste, cover the wrapped lotus seed paste, put it in a medium-cooked oil pan, and remove it with low heat until it floats. Change to medium heat, when the oil is cooked to six minutes, put the fried lotus slices into the oil pan until the lotus slices are light yellow, remove them, put them on a plate, and remove the rouge sugar.

7. The candied fruit beat the lotus root

Features: red sauce, sweet and tender, sticky and refreshing. Has the effects of invigorating spleen, stimulating appetite, moistening lung and relieving cough.

Ingredients: old lotus root, glutinous rice, eggs, pistachios, green plums, kumquat cake, honey and candied fruit.

Method: Wash the old lotus root and remove the knots at both ends. Pour glutinous rice, pound out lotus root holes, simmer with slow fire after the fire boils, take it out and let it cool, cut it into lotus root slices with the thickness of 1cm, then drag the lotus root slices into the egg paste, sprinkle with small flour, pound the lotus root slices until the flour is mixed with lotus root meat, repeat for many times, then fry the lotus root slices to light yellow, cut them into rectangular strips, and mix them with green plums, kumquat cakes and honey.

8. Lotus root starch jiaozi

Features: tender and beautiful, even and smooth, lavender transparent, sweet and refreshing, frozen in summer as a seasonal snack, with unique flavor.

Ingredients: lotus root starch, diced sugar, soft sugar, candied jujube paste, sesame, red bean paste, osmanthus fragrans, almond, pine nuts and walnut kernel.

Method: finely mix the sugar board oil diced with various ingredients, knead into a small glutinous rice ball with a diameter of 1.5cm, stick a layer of lotus root starch on it, put it in a colander, put it in boiling water, take it out and roll it four or five times. Put the hot jiaozi in cold water and keep it. Put the lotus root starch dumplings into the sweet-scented osmanthus sugar soup and cook them with slow fire.