As soon as July and August arrives every year, the early batch of lotus roots will mature and go on the market.
Different from the "heavy" of autumn lotus root, the taste of summer lotus root is more tender, crisp and sweet, quite like crisp pear, and can even be eaten directly as fruit, and the effect of nourishing people is also very rich.
There are many benefits to eating lotus root in summer
The "Compendium of Materia Medica" refers to the lotus root as "spiritual root", which is sweet and cool, and has the effects of clearing away heat and generating Jin, nourishing yin and moistening dryness, nourishing the spleen and stomach, and nourishing the heart and soothing the nerves.
Eating lotus root in summer is not only conducive to reducing the heat, but also in line with the food therapy and health care method of "summer nourishing the heart".
Especially for people who often have symptoms such as upset and red face, insomnia and dreams, constipation, and easy nosebleeds in summer, it is best to eat some raw lotus root.
Because, the effect of eating raw lotus root to clear away heat and annoyance, quench thirst, cool blood and stop bleeding is better.
Lu Zhizheng, a master of traditional Chinese medicine, previously introduced on a TV show that he often squeezes lotus root into lotus root juice to drink, which is convenient and effective.
In addition, you can also make it into cold lotus root chips, which is also very refreshing and appetizing.
However, it is not recommended for people who have cold lotus root, cold spleen and stomach, and are prone to diarrhea, as well as pregnant women and women who are menstruating.
Lotus root is cooked and eaten to nourish the spleen and stomach
Because the spleen and stomach belong to the soil in the five elements and communicate with the qi of the long summer, the spleen and soil are most vulnerable to injury at this time, so we should pay special attention to replenishing the spleen.
Lotus root is eaten cooked, which can play a better role in strengthening the spleen and invigorating qi, nourishing yin and nourishing the stomach, nourishing blood and stopping diarrhea, and is very suitable for people with weak spleen and stomach and insufficient qi and blood for daily consumption.
There are many ways to make lotus root rice, and here are a few common ways to make it for your reference.
Glutinous rice and brown sugar lotus root
Ingredients: 240 grams of lotus root, glutinous rice, rock sugar, and brown sugar.
Method: Put the soaked glutinous rice into the lotus root, in order to prevent the glutinous rice from leaking out, you can first insert the toothpick below, or take a plate. There is no need to stuff it too full, as the glutinous rice will swell during the cooking process.
Then put the two ends of the lotus root cut with a toothpick and put it into a small pot, add water to cover the lotus, and then add an appropriate amount of rock sugar and brown sugar.
After boiling over high heat, turn to low heat and slowly boil until the water is viscous, which takes about 1 hour. After boiling, take it out, cut it into small slices, and put it on a plate.
Function: This medicinal diet has the function of warming the spleen and stomach, dissolving blood stasis and blood, and is suitable for most people to take it in moderation.
Ingredients: 300 grams of lotus root, 60 grams of fresh and tender reed root, appropriate amount of green onion, ginger, salt, monosodium glutamate, and vegetable oil.
Method: Cut the green onion and leaves into minced pieces, cut the ginger into small slices, peel the lotus root and cut it into thin slices, wash the reed roots, remove the knots, and cut into shreds; Soak the lotus root in water with white vinegar for 5 minutes to avoid discoloration.
When the oil is hot, add the minced green onion and ginger slices and stir-fry until fragrant; Pour the lotus root slices into the pot and stir-fry, add water while stir-frying, pour it in slowly, then add the shredded reed root, and continue to stir-fry.
Stir-fry until the lotus root slices are somewhat transparent, and sprinkle in salt when there is no solid and stir-fry well; Sprinkle in minced green onion leaves and mix well before cooking.
Function: This medicinal diet has the effect of nourishing yin and appetizing, cooling blood and stopping bleeding. It is suitable for people with stomach pain, indigestion, diabetes, blood fever, etc.
Stir-fried reed root with lotus root slices
Lotus root lotus leaf porridge
Ingredients: 60 grams of lotus root, 1 fresh tender lotus leaf, 120 grams of japonica rice, 30 grams of rock sugar.
Method: Peel the lotus root, wash and cut into cubes; Wash the lotus leaves, put them in a pot, add water to decoction, remove the leaves and take the juice; After the japonica rice is washed, put it into the lotus leaf juice and boil over a fire, add the diced lotus root, continue to boil into porridge over a simmer, and add rock sugar to taste.
Function: This medicinal porridge has the effect of clearing heat, relieving fever and lowering lipids. It is suitable for people with dizziness, nausea, and bloating caused by summer heat.
Lotus root washing method
one
Use salt wisely
First of all, we need to clean the silt on the surface of the lotus root, then put the cut lotus root slices into a large bowl, pour in water and add a little salt.
two
Add a little white vinegar
Add a little white vinegar to the water and stir well, the amount of white vinegar and salt added to the water does not need to be too much, otherwise it will affect the taste of the lotus root.
three
Let stand for 5 minutes
The lotus root is soaked in such clear water for about 5 minutes, and the salt and white vinegar can help dissolve the sediment in the lotus root, and it also has a sterilizing effect.
The soaked lotus root is not only clean, but also crispy, and it will not oxidize and turn black when fried, and it looks white and tender~
Source of this issue: Health China
Editor of this issue: Duan Shasha
Editor in charge: Luo Yuejuan
Reviewer: Lin Xiaomei
Final review: Jiang Jinglong
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