Pearl lotus and green lotus(zhu lian bi he )

Pearl lotus and green lotus

Introduction:

"Nutritional value lotus root 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 febrile diseases; lotus root tastes sweet and liquid, and is especially beneficial to febrile 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. It is characterized by febrile disease, thirst, vomiting, and lower blood

Production steps:

Step 1: slice lotus root.

Step 2: cut and shine with boiling water.

Step 3: wash the pork and cut it into pieces.

Step 4: onion, ginger and meat together into a stuffing.

Step 5: chop the meat well, add chicken essence, salt, cooking wine, one egg, one spoonful of starch, 23 incense.

Step 6: mix well.

Step 7: add meat stuffing between two pieces of lotus root and peas in the air.

Step 8: wrap in starch and start frying until golden.

Step 9: Boil ketchup, add ketchup, rock sugar and oyster sauce, and a little vinegar.

Step 10: add peas and thicken with wet starch.

Step 11: pour the juice on the fried lotus root, sprinkle with white sesame and carrot.

Step 12: look inside

Step 13: finished product map, really delicious, try it.

Materials required:

Lotus root: one

Streaky pork: moderate

Egg: one

Corn starch: moderate

Peas: moderate

Carrot: moderate

Onion, ginger and garlic: moderate

Salt: two teaspoons

Chicken essence: a spoonful

Cooking wine: a spoonful

Twenty three incense: a spoonful

Tomato sauce: moderate

Rock candy: a handful

Oyster sauce: 1 teaspoon

Note: add a good meat Lotus can add flour, so it is not easy to separate

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Zhu Lian Bi He