Sweet and sour lotus root(tang cu he ou )

Sweet and sour lotus root method:

Raw materials for making sweet and sour lotus root

500 grams of fresh lotus root.

Seasoning for sweet and sour lotus root

Sugar 100 grams, vinegar 5 grams, 25 grams of sweet scented osmanthus sauce.

Processing steps of sweet and sour lotus root:

Peel the lotus root and slice it into slices. Soak it in boiling water. After cooling, drain it and put it into a porcelain bowl. Mix sugar, vinegar essence and sweet scented osmanthus paste evenly, pour on lotus root, mix well, marinate for 24 hours, then serve on a plate.

Sweet and sour lotus root

Sweet and sour lotus root is a delicious recipe, the main raw materials are fresh lotus root, this dish can relieve constipation, spleen and appetizer.

Production method

Peel the lotus root and slice it into slices. Soak it in boiling water. After cooling, drain it and put it into a porcelain bowl. Mix sugar, vinegar essence and sweet scented osmanthus paste evenly, pour on lotus root, mix well, marinate for 24 hours, then serve on a plate.

Analysis of food materials

1. Lotus root: also known as lotus root, the underground stem of lotus root is large and long, with nodes, several tubular holes in the middle, and silk after breaking. Raw or cooked. It can also make lotus root powder and other foods. It belongs to the family Nymphaeaceae. Lotus root originated in India, and later introduced to China. It has been cultivated for more than 3000 years. Lotus root is cultivated in southern provinces of China. There are two varieties of lotus root, namely seven hole lotus root and nine hole lotus root. Seven hole lotus root is widely cultivated in Jiangsu and Zhejiang provinces. It has good quality. Its rhizome is strong, its flesh is tender, crisp and sweet, and it is white. People love to eat it. The name of each part of lotus is different, which can be used for medicine. The stalk of lotus is lotus stem, and the leaf is lotus leaf and lotus leaf pedicle. The pistil of lotus is called lianxu, the shell is called Lianpeng; the fruit is lotus flesh or lotus seed, in which the embryo is called Lianxin, and the underground stem is called lotus root (the node of lotus root has strong medicinal power).

Each 100 g edible part contains 2.3 G protein, 0.1 g fat, 18.1 g carbohydrate, 18 mg calcium, 51 mg phosphorus, 4.4 mg iron, as well as vitamin B and vitamin C. Lotus root has the functions of removing blood stasis, clearing away heat, relieving vexation and thirst, stopping bleeding (nosebleed, blood in urine, blood in stool, uterine bleeding, etc.), resolving phlegm, treating pneumonia, pulmonary tuberculosis, enteritis, diarrhea due to spleen deficiency, women's HAEMORRHEA, etc. After being cooked, lotus root changes its nature from cool to warm, losing the function of eliminating blood stasis and clearing away heat, and becomes beneficial to spleen and stomach, nourishing stomach, nourishing Yin, benefiting blood and stopping diarrhea.

2. Sweet scented osmanthus sauce: it is made of fresh sweet scented osmanthus, white granulated sugar and a little salt. It is widely used as auxiliary raw materials for cakes and snacks such as Tangyuan, moon cakes, sesame cakes, cakes, preserves, and sweet soup. It is also used as seasoning for dishes. It is delicious and fragrant.

Osmanthus fragrans: also known as "laurel", "osmanthus". The leaves are smooth, leathery and serrate. The crown is round. The trunk is rough and gray white. The flowers are clustered, with 3-5 flowers in the axils of leaves. The flowering period is from September to October. Most of them are on the spring shoots of that year. The two-year-old and three-year-old branches are also growing. The corolla splits to the base milk, with milky white, yellow, orange red and other colors. The fragrance is very strong. There are many varieties of Osmanthus fragrans. There are four kinds of Osmanthus fragrans: Jingui, Yingui, Danggui and sijigui. The fruit is purple black stone fruit, commonly known as Guizi.

Osmanthus fragrans is native to southwest China. It is wild in Sichuan, Yunnan, Guangxi, Guangdong and Hubei. There is a wild community in zhouluo, Liuyang, Hunan. It is also distributed in India, Nepal and Cambodia. Osmanthus fragrans is the city flower in more than 20 cities in China. Hangui in Hanzhong is the best among Osmanthus fragrans. It is well-known both at home and abroad. Hanzhong is a famous "hometown of Osmanthus" at home and abroad.

nutritive value

Lotus root: slightly sweet and crisp, very refreshing, can be eaten raw or cooked, and the medicinal value is quite high, it is a good food and nourishing treasure for the elderly, children, women and children, the weak and the sick.

1. Clearing away heat and cooling blood: lotus root has the function of clearing away heat and cooling blood, and can be used to treat heat diseases; lotus root tastes sweet and liquid, and is especially beneficial to people with fever, thirst, bleeding, hemoptysis and bleeding.

2. Laxative, spleen invigorating and appetizing: lotus root contains mucus protein and dietary fiber, which can combine with bile acid salt, cholesterol and triglyceride in food, so as to excrete it from feces, thus reducing the absorption of lipids. Lotus root exudes a unique fragrance, also contains tannin, has a certain spleen antidiarrheal effect, can enhance appetite, promote digestion, appetizer healthy, beneficial to poor appetite, anorexia recovery.

3. Nourishing blood and promoting muscle: lotus root has high nutritional value, rich in trace elements such as iron and calcium, and rich in plant protein, vitamins and starch. It can obviously replenish qi and blood and enhance human immunity. Therefore, traditional Chinese medicine calls it "tonifying the middle, nourishing the spirit, benefiting qi and power".

4. Hemostasis and stasis dispersing: lotus root contains a lot of tannic acid, which can contract blood vessels and stop bleeding. Lotus root can also cool blood and disperse blood. Traditional Chinese medicine believes that it is a good food therapy for febrile disease.

Sweet scented osmanthus sauce:

1. The aromatic substances contained in Osmanthus fragrans can dilute the sputum, promote the discharge of respiratory tract sputum, and have the functions of resolving phlegm, relieving cough and relieving asthma;

2. Osmanthus fragrans is fragrant and has the function of moving Qi. It can relieve pain, disperse blood stasis, and promote the excretion of intestinal turbid substances;

3. Sweet scented osmanthus is a good food therapy for patients with halitosis, which can remove the peculiar smell in the mouth and kill the bacteria in the mouth.

Dietotherapy

1. Lotus root: Traditional Chinese medicine believes that lotus root is cold in nature and sweet in taste. It has the functions of cooling blood and dispersing blood stasis, treating febrile diseases, such as thirst, vomiting blood, and heat drenching; it can benefit blood, stop diarrhea, strengthen spleen and appetizer. In tuber food, lotus root has high iron content, so it is suitable for patients with iron deficiency anemia. The sugar content of lotus root is not very high, but also contains a lot of vitamin C and food fiber, which is very beneficial for people with liver disease, constipation, diabetes and other weak diseases.

Lotus root is rich in vitamin K, which can constrict blood vessels and stop bleeding. For congestion, hematemesis, hematemesis, hematuria, hematochezia and maternal very suitable. Fresh lotus root juice can treat thirst, urinary tract infection and nosebleed. Boiled lotus root juice can treat milk retention.

Lotus root is not only a fruit, but also a delicacy. Lotus root, whether raw or cooked, has good medicinal value. Traditional Chinese medicine believes that the lotus root is cold in nature, sweet and cool in the stomach, which can eliminate blood stasis, cool blood, clear heat, stop vomiting and thirst. It is suitable for thirst, drunkenness, hemoptysis, hematemesis and other diseases. Women are afraid of eating raw and cold food after childbirth, but they don't avoid lotus root. It's because lotus root has a good effect of removing silt, so there is a saying that "new lotus root is better than Taiyi". Ripe lotus root, whose color changes from white to purple, has the effect of nourishing stomach, nourishing Yin, strengthening spleen and replenishing qi. It is a good tonic. The lotus root powder made from lotus root is not only nutritious, but also easy to digest. It has the effect of nourishing blood, stopping bleeding, regulating the middle and appetizing. In fact, it is an ideal nutrient for the old and young.

Usually when eating lotus root, people often remove the node of lotus root. In fact, lotus root knot is an excellent hemostatic medicine. It tastes sweet, astringent, and has a flat nature. It is rich in tannins and asparagin. It is specially used for various kinds of bleeding, such as hematemesis, hemoptysis, hematuria, hematochezia, uterine bleeding, etc. Six or seven lotus root knots are commonly used in folk. They are mashed and decocted with brown sugar. They are used to stop bleeding and have good curative effect.

2. Osmanthus fragrans: flowers: cold break knot, phlegm cough. Used for toothache, cough, asthma, phlegm, amenorrhea and abdominal pain. Fruit: warming stomach, calming liver, dispersing cold. Used for deficiency cold and stomachache. Root: dispel wind and dampness, disperse cold. It is used for rheumatism, lumbago, kidney deficiency and toothache.

Suitable population

It can be eaten by the general population

1. It is especially suitable for the elderly, children and children, the weak and the sick, especially for the patients with high fever, hematemesis, hypertension, liver disease, anorexia, iron deficiency anemia and malnutrition;

2. The nature of lotus root is cool, so it is not suitable for pregnant women to eat it too early; the nature of lotus root is cold, and it is crisp and refreshing to eat raw, but it hinders the spleen and stomach. Those with low digestive function of spleen and stomach and loose stool should not eat raw;

3. Oujian decoction can be used to stop bleeding and disperse blood stasis. General postpartum 1 ~ 2 weeks after eating lotus root can be gradually alleviated.

Cooking tips

Lotus root:

1. The edible lotus root should be yellow brown with thick and white flesh. If it is dark and has peculiar smell, it is not suitable for eating.

2. Don't use iron when boiling lotus root, so as not to cause food blackening.

3. Lotus roots that have not been cut can be stored at room temperature for a week, but because they are easy to turn black and the cut face is easy to rot, the cut lotus roots should be covered with fresh-keeping film and refrigerated for about a week.

Guihua sauce practice guidance:

1. After the fresh or dry Osmanthus fragrans are boiled with water, they are chopped up for use;

2. Put sugar in clear water, heat and dissolve in medium high fire;

3. Add salt when there are big bubbles in the solution, add osmanthus when there are small bubbles in the solution, turn it into small fire and boil it into syrup.

4. The homemade sweet scented osmanthus sauce will be too thin if it is not boiled enough. It can be boiled again or adjusted with a little maltose. If it is too hard after boiling, it can be diluted with water;

5. Sweet scented osmanthus sauce is usually sweet with salty, but it will cover the fragrance of flowers when adding too much salt and sugar.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Tang Cu He Ou