Lotus root craze in summer(xia tian ou feng kuang guo shu ou pian )

Lotus root craze in summer

Introduction:

"Lotus root 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 related diseases; lotus root is sweet and liquid, and is especially beneficial for people with fever, thirst, bleeding, hemoptysis and bleeding. 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 to make it excreted 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. Blood and muscle: lotus root has high nutritional value, rich in iron, calcium and other trace elements, plant protein, vitamins and starch content is also very rich, has obvious tonifying qi and blood, enhance human immunity. Therefore, traditional Chinese medicine calls it "tonifying the middle, nourishing the spirit, benefiting qi and power". 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. The first section at the top is called lotus head. It tastes the best and is suitable for eating raw. It has high vitamin content and low fiber content. Raw lotus root has the effect of clearing and moistening, especially suitable for people with dry heat or acne. The second and third sections of lotus root are older, so it's best to stew. The other sections are too thick, so they are only suitable for soup. Cooked lotus root is rich in iron, weak anemia can eat more. Lotus root will turn black after heating because it is rich in reducing substances such as vitamin C and iron. When heated, it will oxidize and darken. When stewing lotus root for a long time, it's better to use ceramic or stainless steel utensils, avoid using iron pot or aluminum pot, and try not to cut lotus root with iron knife to reduce oxidation. Lotus root clearing away heat and cooling blood: lotus root is cold in nature and has the function of clearing away heat and cooling blood, which can be used to treat heat diseases; lotus root is sweet and liquid, which is especially beneficial for those who are thirsty, 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. Lotus root is a kind of low-fat food with high nutritional value, which can be eaten raw, steamed, fried and stewed. Lotus should pick white skin, thick and short node, the best smell has fragrance. The first section on the top of lotus root is called lotus head. It tastes the best and is suitable for eating raw. It has high vitamin content and low fiber content. Raw lotus root has the effect of clearing and moistening, especially suitable for people with dry heat or acne. The second and third sections of lotus root are older, so it's best to stew. The other sections are too thick, so they are only suitable for soup. Cooked lotus root is rich in iron, weak anemia can eat more. Many people will scrape off the skin of lotus root, which is a waste. Lotus root skin is rich in cellulose. If it is not moldy, rotten or blackened, there is no need to throw it away. Lotus root will turn black after heating because it is rich in reducing substances such as vitamin C and iron. When heated, it will oxidize and darken. When stewing lotus root for a long time, it's better to use ceramic or stainless steel utensils, avoid using iron pot or aluminum pot, and try not to cut lotus root with iron knife to reduce oxidation. Lotus root is rich in vitamin C and crude fiber, which can not only help digestion and prevent constipation, but also provide carbohydrates and trace elements needed by human body, prevent arteriosclerosis, improve blood circulation, and is beneficial to health. It is generally recommended to eat lotus root three times a week. The best effect is to eat it for dinner. Lotus root and spareribs soup can improve sleep quality after eating. Lotus root can strengthen the spleen and stomach, maternal eat lotus root, can clear the accumulation of blood stasis, promote milk secretion. Lotus root soup has antitussive effect. Drinking the juice extracted from lotus root with skin directly can treat severe cough. However, patients with low digestive function of spleen and stomach, gastric and duodenal ulcer should not eat lotus root. Loose stools should not be eaten raw. "

Production steps:

Step 1: Ingredients: lotus root 1 egg 1 corn starch 2 tbsp apple 1 / 3 seasoning: blend oil 1 bowl Heinz tomato sauce right amount

Step 2: peel the lotus root and cut the apple into strips.

Step 3: put the apple into the lotus root hole, and then cut into thick slices.

Step 4: beat the eggs into a bowl.

Step 5: soak lotus root slices in egg liquid.

Step 6: dip in starch evenly.

Step 7: fry in a pan with 60% oil temperature. After frying, put in kitchen paper towel to absorb excess grease.

Step 8: squeeze on the ketchup and eat.

Materials required:

Lotus root: 1 Section

Apple: 1 / 3

Egg: 1

Corn starch: 2 tbsp

Heinz ketchup: right amount

Note: * the apple must be packed tightly, otherwise it will drop when dipped in the egg liquid. *I will turn 3 times to pick up, if you like crispy can be slow fried small fire. *. pat off the excess starch.

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Xia Tian Ou Feng Kuang Guo Shu Ou Pian