Foods you should eat more in autumn [Lotus Root]~Cold Lotus Root Slices

Overview

Why is it said that you should eat more lotus root in autumn? People often say: lotus root is a treasure, and autumn lotus root is the most nourishing. The weather becomes dry in autumn, so you should focus on foods that nourish yin, clear away heat, moisten dryness and quench thirst, and calm the mind and calm the mind. Lotus root is one of the best seasonal nourishing products. After the Beginning of Autumn, fresh lotus root becomes a common dish on people’s tables. There are three types of lotus root: red lotus root, white lotus root and twist lotus root. Safflower lotus root is elongated in shape, has a brownish-yellow, rough skin, contains more starch, less water, is glutinous but not crispy, and is good for making soup; white lotus root is plump, tender and smooth in appearance, silvery white in color, crisp and juicy in texture, rich in sweetness, and is best eaten raw; and twisted lotus root is pink in color, rough in appearance, and contains a lot of starch. Fresh lotus root is rich in calcium, phosphorus, iron and multiple vitamins. Among tuber foods, lotus root contains higher iron content, so it is suitable for patients with iron deficiency anemia. This is the principle of using lotus root and other ingredients to make soup to replenish blood. The sugar content of lotus root is not very high, and it also contains high vitamin C and dietary fiber. It is very beneficial to people with liver disease, constipation, diabetes and other debilitating diseases. Lotus root is rich in vitamin K, which has a hemostatic effect. It is extremely suitable for people with congestion, vomiting blood, hematochezia, hematuria, hematochezia, and pregnant women. Lotus root, eaten raw, can clear away heat and moisturize the lungs, cool blood and relieve blood stasis. If fresh lotus root is squeezed to extract juice, its effect will be better. The ancients often mixed fresh lotus root juice, fresh pear juice, fresh mango juice, sugar cane juice, etc. to treat fever, thirst, yin damage, and anxiety. Eating lotus root cooked can strengthen the spleen and appetite, stop diarrhea and solidify essence. The elderly often eat lotus root, which can regulate the heart and appetite, nourish the blood and marrow, soothe the nerves and strengthen the brain, and prolong life. Women can also eat lotus root after childbirth. They should not eat raw or cold food after childbirth, but lotus root is not a taboo because it has the property of stopping bleeding and eliminating blood clots. In addition, lotus root has the effect of clearing the lungs and stopping bleeding, so it is also good for tuberculosis patients. When purchasing, look for ones with a yellowish-brown skin and thick and white flesh. Pay attention to the parrots, which are free from damage, rot, and rust spots, and have no joints, shrinkage, or discoloration. The smaller the parrot head at the top, the better. If the lotus root turns black and has a peculiar smell, it should not be eaten. Do not use a cast iron pot when processing fresh lotus roots to prevent the fresh lotus roots from changing color. In order to prevent the peeled lotus roots from turning brown, you can soak the peeled lotus roots in dilute vinegar water for 5 minutes, then pick them up and wipe them dry. This will keep them white and tender without discoloration. When frying lotus roots, the lotus roots usually turn black. If you add some water while frying, the fried lotus roots will be as white as jade. When we usually eat lotus root, we often discard the lotus root joints. In fact, the lotus root joints are a very good hemostatic agent. Because it contains about 2% of phosphorus and asparagine, its hemostatic and astringent effect is stronger than that of fresh lotus root. Mash the lotus root joints and add an appropriate amount of brown sugar to decoct them. It has a certain effect on various types of bleeding such as vomiting blood, hemoptysis, hematuria, hematochezia, and uterine bleeding. It is worth noting that some people should not eat raw lotus root, because fresh lotus root is cooler in nature, and eating it raw in cold sauce is difficult to digest and will damage the spleen and stomach. Therefore, those with spleen deficiency and stomach cold, and those prone to diarrhea, should eat cooked lotus root. It is generally more appropriate for pregnant women to eat lotus root 1 to 2 weeks after delivery.

Tags

• cold dishes
• home cooking
• children
• xiaoshu
• autumn equinox
• banquet dishes
• dinner
• cold vinegar
• lotus root
• white sugar
• salt
• sesame oil

Ingredients

Steps

1. 1 When making cold lotus root, you should choose the top section of a whole section of lotus root, because the top section is the latest to grow and is the crispiest when eaten cold or stir-fried without any residue. If it is lotus root stewed in soup, it is better to choose the middle or last section. The lotus root stewed in the back will have sweet noodles.

   

2. 2 Peel the lotus root and cut into thin slices. Run it through cold water to rinse the starch on the lotus root.

   

3. 3 Blanch the pot under boiling water for 1 minute and it is ready to serve.

   

4. 4 The lotus root slices should be iced in cold water immediately after being taken out of the pot.

   

5. 5 Based on the small spoon in picture 5, add half a spoon of salt, 3 spoons of sugar, and 4 spoons of cold vinegar. This dish is very simple, but if the ratio of sugar and vinegar is not right, it will not be very delicious.

   

6. 6 Add some sesame oil and decorate the plate. It is a very popular dish for entertaining friends.