Fresh lotus root custard
Overview
Raw lotus root can eliminate blood stasis and clear away heat, relieve irritability and quench thirst, stop bleeding (nosebleeds, hematuria, bloody stools, uterine bleeding, etc.), resolve phlegm, and treat pneumonia, tuberculosis, enteritis, diarrhea due to spleen deficiency, and hemorrhage in women. After the lotus root is cooked, its nature changes from cool to warm, and it loses its ability to eliminate blood stasis and clear heat; instead, it becomes beneficial to the spleen and stomach, nourishing the stomach, nourishing yin, replenishing blood, and stopping diarrhea. For example, if fresh lotus root is squeezed to extract juice, its effect is even greater. The cooked lotus root is sweet and warm in nature, can strengthen the spleen and appetite, replenish blood and replenish the heart. Therefore, it mainly nourishes the five internal organs, and has the effects of digestion, quenching thirst, and promoting fluid production. Boiled with eggs, it can strengthen the spleen, whet the appetite, benefit blood, and promote muscle growth; it is suitable for symptoms such as boredom, deficiency of heat, thirst, persistent nosebleeds, persistent blood stasis, and postpartum anemia.
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Ingredients
Steps
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Take the eggs out of the refrigerator and warm them up
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Wash the fresh lotus root, scrape off the skin, cut into thin slices and then chop into small shreds
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Add a little water and use a juicer to squeeze the juice into lotus root puree
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Add a little salt to the eggs first to beat them more evenly
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Add a few drops of salad oil to the beaten eggs
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Add 1:1 warm water
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Pour the ground lotus root puree into the bottom of the bowl
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Pour in the egg liquid and mix well
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Pour cold water into the pot, put the bowl into the steamer, don't cover it first, put the lid on after the water boils, steam over medium heat for 10 minutes, and simmer for 2 minutes
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Peel the preserved egg and cut into small pieces,
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Decorate the steamed custard.
