Lotus root and what to stir-fry delicious
Fried, mixed, fried, steamed, fried, simmered, raw can be eaten. It can be used as a main ingredient and as a topping, and is suitable for both meat and vegetables. The most famous is the stir-fried lotus root belt and hot and sour lotus root belt two dishes, but no matter how to eat, the flavor is excellent. Cut the lotus root into long thin pieces with a slanting knife, marinate them in salt, cook them in oil over a high flame and stir-fry them for a few moments with shredded red chili peppers. The lotus root is crisp and gluten-free, and has a rich fragrance. It is tender, elegant, simple, fresh, fragrant, spicy and refreshing, which is not an overstatement to describe it. The use of lotus root belt processing pickles, such as hot and sour lotus root belt, sweet and sour lotus root belt, etc., also very popular with consumers.
Nutritional composition of lotus root
On the nutritional composition and quality and safety level of lotus root, respectively, from Hubei Jiayu County, green source, and Wuhan City, production areas to collect sub-lotus root samples sent to the Ministry of Agriculture, Food Quality Supervision, Inspection and Testing Center (Wuhan) test, the results of its fresh samples of the main nutrient content were: dry matter 4.82 % to 5.29 %, crude fiber 0.51 % to 0.73 %, protein 0.5 % to 0.5 %, and the main nutrient content of the fresh sample of the dry matter. 0.73%, protein 0.70% to 0.80%, total sugar 1.47% to 1.60%; affect the quality and safety level of arsenic, lead, cadmium, mercury and other major heavy metals are much lower than the national standard GB 2672-2005 "pollutant limits in food" of the limited value, only limited to the value of 1% to 30% or so. As for pesticide residues, for lotus root ribbons, since the amount of pesticides used in the cultivation process of the previous year was very small, and since pesticides were not used in the field for nearly 10 months before the harvesting of lotus root ribbons, no test was conducted; for lotus root ribbons, pesticides were basically not used in the cultivation process, or very few pesticides were used. Nevertheless, the possible impact of the pesticides on the quality and safety level of the lotus root scallops needs to be further evaluated.
Benefits of eating lotus root
Quench thirst and increase fluids
Moisturize the throat to remove dryness, so that people are refreshed and comfortable. It is suitable for people with dry mouth, dry eyes, overthinking, lack of sleep and too much talking.
Digestive
Helps the secretion of gastric acid and digestion of food, and is suitable for the treatment of dietary stagnation syndrome.
Stop bleeding and cool the blood
It contains a lot of gelatin, generates platelets, and has the effect of stopping bleeding.
Clearing heat and removing fire
Bitter in taste, it can clear the heart and remove fire, clearing heat and removing vexation, and can eliminate heat toxins in the blood. It is suitable for people who are prone to fire.
Tranquilizes the mind
Magnesium and Calcium*** work together to relax the muscles and nerves, thus relaxing the mind and body, avoiding tension and irritability. Helps to fall asleep.
The general practice of hot and sour lotus root
Practice 1, lotus root cleaned, sliced diagonally, cut and rinsed out with water, drained, hot pan oil put garlic and red pepper, put lotus root, salt, white vinegar, put soaked red pepper, stir fry can be, lotus root should not be stir-fried too long after the pot to avoid destroying the texture and flavor of it. Stir-fry lotus root without adding chicken essence, monosodium glutamate, etc., because its own flavor is very fresh. Don't stir-fry for too long, or else the lotus root will become old and lose its crispiness. If you can't buy lotus root, you can use lotus root instead, cut into thin slices, with the same practice, is the hot and sour lotus root slices.
Practice two. Cut the lotus root into slices diagonally, will be cut into slices of lotus root soaked in lightly salted water, and then prepare other ingredients, hot pan, add the right amount of vegetable oil, down into the red pepper and garlic slices burst incense, and then add the cut lotus root stir-fry, stir-fry for a few seconds, add the right amount of salt, sugar and white vinegar, stir-fry evenly can be, crispy and delicious hot and sour lotus root is done, this is a very common home cooking stir-fry, in order to keep the lotus root white jade color, in order to cut the lotus root, the same way, it is the lotus root. The color of the cut, try to avoid oxidation with its cut immediately after the cut into lightly salted water and fried to add white vinegar, high-fire stir fry; if you want to make the lotus root with richer texture level, in the hot and sour taste on the moderate addition of a little sugar.
Practice 3, fresh lotus root cleaned and cut into inch sections, soaked in water to avoid discoloration. If the lotus root is old or not too fresh, you need to peel. Red chili pepper shredded spare. Heat oil in a pan, add ginger and dried red chili peppers and sauté over low heat until fragrant. Pour in the drained lotus root and shredded red pepper, stir fry quickly until raw, add white vinegar, salt to taste and stir fry evenly. Lotus root into the pot after the whole process, the action should be nimble ha, the best stir fry time is not more than three minutes, in order to maintain the crispness of the lotus root without destroying its fragrance.