7 lotus root diet therapies can nourish blood and heart
Core tip: Lotus root is a seasonal vegetable in autumn and winter. Lotus root can be eaten raw or used for frying or soup.
Some lotus roots are crispy and delicious, while others are firm and smooth.
The following editors teach you 7 kinds of lotus root diet recipes.
The lotus root is also known as lotus root, lotus root, and is dug in autumn, winter and early spring.
In each year, lotus root is divided into lotus seeds and lotus seeds. The first type is mentioned here. The rhizomes are relatively plump, the outer skin is white, the meat is crisp and tender, the taste is sweet, the crops are high, and the lotus seeds are not many.the Lord.
Lotus root is rich in nutrients, mainly containing starch, protein, aspart, vitamin C and oxidase.
Therefore, lotus root is a low-fat food with high nutritional value and has certain health-care functions.
Lotus root also has a high medicinal value. It is often eaten with lotus root and has the effect of prolonging life.
The raw food of lotus root can clear the heat and relieve the annoyance, and remove the fire and cool the blood;
Loquat powder is easier to digest and absorb, so it becomes a good tonic for the elderly and frail.
Lotus root is rich in vitamin K, which has astringent and contracting blood vessels.
It can be used as adjuvant therapy for patients with hemoptysis, hematuria and other patients.
Because lotus root is rich in dietary fiber, it is also very useful for treating constipation and gradually discharging harmful substances.
Among tuber foods, lotus root has high iron content, so it is quite suitable for people with iron deficiency anemia.
The following lotus root diet recipes are for reference.
Hemoptysis: Scallion 10 pieces of decoction, 3 times a day.
Heatstroke prevention: Wash 250g of fresh lotus root slices, add an appropriate amount of sugar, and decoction for tea.
Govern the elderly and lose their appetite: Wash 100g of fresh lotus root and cut into thin slices, and cook porridge with 100g of previous rice.
Season with honey after cooking.
Treatment of postpartum women with poor drainage or amenorrhea: 250 grams of lotus root, washed and cut into small pieces, 12 grams of peach kernels, put in an aluminum pot or casserole, add an appropriate amount of water to cook the soup, add a small amount of salt to taste after cooking
Anemia and malnutrition: 500 grams of lotus root, 300 grams of beef, 30 grams of red beans, 3 slices of ginger, 5 candied dates.
Add all the ingredients to the pot, add an appropriate amount of water, and boil it with martial arts, cook for 1 hour, and season.
Treatment of congestion of the eyes: add salt to the coriander juice daily 3 times a day.
Treatment of gastric ulcer: 500 grams of raw pimple, pound skin juice, add 100 grams of sugar, stir well, and boil water.
If you want to choose thick lotus roots, choose lotus roots when buying lotus roots. Thick lotus roots are better. It is best to smell fresh.
The first section of the top of the lotus root is called the lotus head. It tastes best and is suitable for eating raw.
This part is high in vitamins and low in fiber.
Counting from the tip of the tartare, the three-section tartare is suitable for sauteing or soup.
In addition, you should choose yellow-brown skin, thick and white meat, if it is black and smelly, it is not suitable to eat.
There are sometimes soaked salamanders on the market for sale. This salamander looks particularly white, but regular consumption will be harmful to your health. Carefully select it when buying.
You don’t need to peel when cooking, and don’t touch the iron lotus root. It can be eaten raw, fried or soup. You can also add glutinous rice lotus root, lotus root bean paste and other snacks.
Many people reorganize the lotus root skin and then cook it, which is really wasteful.
The flax fiber of lotus root skin does not need to be thrown away if it is not moldy, rotten or black.
The lotus root will become darker when heated. This is because it is rich in reducing substances such as vitamin C and iron. It will oxidize when heated.
For long-term stewing of lotus root, it is best to use ceramic or stainless steel utensils. Avoid using iron pans and aluminum pans, and try not to cut lotus roots with iron knives to reduce oxidation.