Spring bamboo embraces snow and flowers grow under bamboo(chun zhu bao xue zhu xia sheng hua )

Spring bamboo embraces snow and flowers grow under bamboo

Introduction:

"Xizhu: whose jade corridor is in the wind, and the green branches are holding the snow. On the main ingredients: lotus root nutritional value lotus root 1, clearing heat and cooling blood: lotus root is cold in nature, has the function of clearing heat and cooling blood, and can be used to treat heat diseases; lotus root tastes sweet and liquid, and is especially beneficial for 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 salts, cholesterol and triglycerides 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. 3. 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". 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. Suitable for general population can eat 1, the elderly, children and children, especially for the weak patients, especially for the patients with high fever, hematemesis, hypertension, liver disease, loss of appetite, iron deficiency anemia, malnutrition; 2, the lotus root is cold, maternal should not eat too early; the lotus root is cold, eating raw is crisp and refreshing, but it hinders the spleen and stomach. It is not suitable to eat raw for those with low digestive function of spleen and stomach and loose stool; 3. Oujian decoction can be used for various kinds of haemorrhage. General postpartum 1 ~ 2 weeks after eating lotus root can be gradually alleviated. Usage and dosage: 1. Lotus root can be eaten raw, cooked, mashed and drunk, or dried and ground for porridge. 2. 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. 3. Raw lotus root cooked food is suitable for frying, stewing, frying and ingredients of dishes, such as "eight treasure lotus root", "fried lotus root box" and so on. 4. Don't use iron when boiling lotus root, so as not to make the food black. 5. 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. Efficacy and function: raw lotus root is sweet in taste and cold in nature. It enters the heart, spleen and stomach channels. It has the functions of clearing away heat, generating body fluid, cooling blood, dispersing blood stasis, tonifying spleen, appetizing and relieving diarrhea. It is mainly used for treating febrile diseases, such as thirst, vomiting blood, bleeding and heat drenching. Cooked lotus root is warm in nature and sweet in taste. It has the effects of benefiting stomach and spleen, nourishing blood and tonifying, promoting muscle growth and relieving diarrhea. It is mainly used for treating lung heat cough, irritability and thirst, diarrhea due to spleen deficiency, loss of appetite and various blood syndromes. [Xing Wei] Gan; Han [GUI Jing] Xin; PI; Wei; Gan; Fei Jing [function indications] Qing Re Sheng Jin; Liang Xue; San Yu; Zhi Xue. In Xianfeng Period of Qing Dynasty, lotus root was appointed as imperial food tribute. Because it is homonymous with the "couple", it is folk custom to use lotus root to wish a happy marriage, but also because it comes out of the mud and does not dye. It is the same as lotus as a symbol of clean and noble personality. Tip 1, the quality requirements of lotus root: to lotus root body hypertrophy, crisp and tender meat, water and sweet, with fragrance is better. At the same time, the lotus root body should be free from damage, rot, discoloration, rust, shrinkage and continuous knots; the lotus root body should be protected by a thin layer of mud. 2. The difference between red lotus root and white lotus root: Generally speaking, the skin of red lotus root is brown yellow, the body shape is short and thick, and the raw lotus root tastes bitter; the skin of white lotus root is smooth, silver white, the body shape is long and thin, and the raw lotus root tastes sweet. Usually stew spareribs and lotus root soup with red lotus root, stir fry lotus root slices with white lotus root. In addition, there is a general quality of Mahua lotus root, rough appearance, pink, containing more starch

Production steps:

Materials required:

Lotus root: 1

Cucumber: 1

Carrot: Half Root

White vinegar: right amount

Delicious: moderate

Sesame oil: appropriate amount

Salt: right amount

Sesame paste: right amount

Vinegar: moderate

matters needing attention:

Production difficulty: ordinary

Process: boiling

Length: 20 minutes

Taste: sweet and sour

Chinese PinYin : Chun Zhu Bao Xue Zhu Xia Sheng Hua