Sometimes people inexplicably feel bouts of thirst, as if their mouths are dry and rough from eating much bran. At such times, one should eat lotus root. The benefits of eating lotus root include not only clearing heat but also moistening dryness, which helps to alleviate a dry mouth and throat. Especially for people from Guangdong, lotus root is often cooked in a slow-simmered soup to achieve the health benefits of a therapeutic diet.
Cold-dressed Lotus Root Slices
The benefits of eating lotus root:
1. Lotus root is a food with a naturally cool nature, making it suitable for consumption during hot and irritable seasons, offering a very noticeable effect of clearing heat and cooling the blood. At the same time, lotus root can treat symptoms of thirst, hemoptysis, and bleeding caused by febrile diseases.
2. Because lotus root contains a large amount of tannic acid, it has a good effect on astringing blood vessels, stopping bleeding, dispersing blood stasis, and cooling the blood, making it an excellent remedy for regulating syndromes of heat and blood stasis.
3. Lotus root is rich in trace elements, such as iron and calcium, and also contains a good amount of plant protein, vitamins, and starch. It can help nourish the blood and qi, and enhance the body's resistance.
4. Eating more lotus root also has a certain effect on regulating the digestive system. Lotus root can relieve constipation and stop diarrhea, strengthen the spleen, and whet the appetite. This is due to its rich content of mucoprotein and dietary fiber, which can bind with bile salts, cholesterol in food, and triglycerides in the body, reducing the body's absorption of lipids. It can also have a certain weight-loss effect!
5. Lotus root has the effect of regulating the heart and blood pressure and improving peripheral blood circulation. It has a good effect on promoting metabolism and improving rough skin.
Ways to eat lotus root
When eating lotus root, each section has a different flavor, and different cooking methods are used. For example, the top end of the lotus root, also called the lotus head, is sweet in taste and crisp in texture, making it best for fresh cold-dressing. The second and third sections are thicker and older, making them perfect for stewing, such as in steamed glutinous rice-filled lotus root or fried lotus root cakes. The sections after the fourth have more fiber, are older in texture, and have thinner flesh, and can be used for dishes or to make lotus root powder.
[Lotus Root and Pork Rib Soup]
1 section of lotus root, 350 grams of pork ribs, a few slices of ginger, and a little white part of a scallion. Prepare a pot of water, add the ginger and scallion, and bring to a boil. Add the cut pork ribs to blanch them to remove blood, then wash the blanched ribs. Prepare a clay pot, add enough water, put in 2 slices of ginger, and add the ribs. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 30 minutes. Cut the lotus root into rounds. After the ribs have simmered for 30 minutes, add the lotus root and continue to simmer for another 1 hour. Once done, add salt to taste.
[Lotus Root and Lotus Seed Congee]
20 grams of lotus root, 1 cup of japonica rice, and a few lotus seeds. Wash the lotus root, peel it, and cut it into very thin slices. Bring a small pot of water to a boil, blanch the lotus root slices for a moment, then drain. Add the washed japonica rice and 500ML of water to the pot. Simmer over low heat until the congee becomes thick and the lotus root slices are soft.
[Cold-dressed Lotus Root Slices]
300 grams of lotus root, 2 cloves of garlic, soy sauce, vinegar, dried chili flakes, cooking oil, white sugar, sesame seeds, sesame oil, and a small amount of scallions. Wash the lotus root thoroughly without peeling it. Boil it in water for 30 minutes, then remove and let it cool. Slice and set aside. Prepare a large bowl and add the dried chili flakes. Heat 2 spoonfuls of oil and pour over the sesame seeds, stirring to mix. Place the lotus root slices in the bowl, add minced garlic, and season with soy sauce, vinegar, sesame oil, and white sugar. Mix everything well, and finally sprinkle with chopped scallions before serving.
Onions