[spiced lotus root](wu xiang ou )

[spiced lotus root]

Introduction:

"Lotus root, also known as lotus root, belongs to the family Nymphaeaceae, which is the rhizome of lotus. There are some tubular holes in the middle, which are connected by silk after breaking. Lotus root is slightly sweet and crisp. It can be eaten raw or cooked. It has high medicinal value. Its roots, leaves, flowers, whiskers and fruits are all precious. They can be used as tonics. Lotus root powder can eliminate food, relieve diarrhea, appetizer, clear heat, nourish and prevent internal bleeding. It is a good liquid food and tonic treasure for women, children, children, women and the sick. In Xianfeng Period of Qing Dynasty, it was appointed as imperial food tribute. Lotus root originated in India and was later introduced into China. Lotus root contains starch, protein, asparagin, vitamin C and oxidase. It also has high sugar content. Fresh lotus root can clear away heat, relieve thirst and stop vomiting when eaten raw. If fresh lotus root is pressed for juice, its effect is even better. Cooked lotus root is sweet and warm, which can strengthen the spleen and appetizer, benefit blood and heart. Therefore, it is mainly used to replenish five internal organs, and has the effects of digestion, Thirst Relief and muscle growth. "

Production steps:

Materials required:

Lotus root: a section

Clear water: two bowls

Chili powder: appropriate amount

Salt: right amount

Soy sauce: moderate

Five spice powder: appropriate amount

Pepper powder: right amount

Cumin powder: right amount

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: spicy

Chinese PinYin : Wu Xiang Ou