Sometimes people inexplicably feel bouts of thirst, as if their mouths are as dry as if they've eaten a lot of bran. In that case, people should eat lotus root. The benefits of eating lotus root include not only clearing heat but also moistening dryness, helping to relieve a dry mouth and throat. Especially for people from Guangdong, lotus root is often cooked in a slow-simmered soup to achieve a health-preserving therapeutic effect.
Pork Rib and Lotus Root Soup
The benefits of eating lotus root:
1. Lotus root is a food with a relatively cool nature, suitable for consumption during hot and irritable seasons. Its heat-clearing and blood-cooling effects are very pronounced. 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 contracting blood vessels, stopping bleeding, dispersing blood, and cooling blood. It is an excellent remedy for regulating febrile blood diseases.
3. Lotus root is rich in trace elements, such as iron and calcium. In addition, it 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 both constipation and diarrhea, strengthen the spleen, and whet the appetite. This is all thanks to the rich mucus protein and dietary fiber in lotus root, which can combine 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.
How to Eat Lotus Root
When eating lotus root, each section has a different flavor, and different cooking methods are used. For example, the top of the lotus root, also called the lotus head, is sweet and crisp in texture, making it best for fresh cold dishes. The second and third sections are thicker and older, making them perfect for stewing, such as glutinous rice steamed lotus root or fried lotus root slices. The sections after the fourth have more fiber, are older, and have thin flesh, and can be used for dishes or to make lotus root powder.
【Pork Rib and Lotus Root Soup】
1 section of lotus root, 350 grams of pork ribs, a few slices of ginger, and a little white spring onion. Prepare a pot of water, add ginger and white spring onion. When the water boils, add the cut pork ribs to blanch them to remove the blood, then wash the blanched ribs. Prepare a casserole pot, add enough water, place 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 round pieces. After the ribs have simmered for 30 minutes, add the lotus root and continue to simmer for another hour. Once done, add salt to taste.
【Lotus Root and Lotus Seed Porridge】
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 thin slices. Bring a small pot of water to a boil, blanch the lotus root for a moment, then add the washed japonica rice and 500ML of water. Simmer over low heat until the porridge thickens and the lotus root becomes 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 green onions as needed. Wash the lotus root (do not peel it), put it in a pot with water and boil for 30 minutes. Remove, let it cool, and slice for later use. Prepare a large bowl, add dried chili flakes, and pour 2 spoonfuls of hot oil over them. Sprinkle with sesame seeds and mix well. Add the lotus root slices to the bowl, then add minced garlic, soy sauce, vinegar, sesame oil, and white sugar. Mix everything together, and finally, sprinkle with green onions before serving.
The raisin soup