A saying goes, "The lotus is a treasure in itself, but the autumn lotus root is the most nourishing for people." After the Beginning of Autumn, it's the season for lotus roots to hit the market. As the weather becomes drier, eating lotus root can help nourish yin, clear heat, moisten dryness, quench thirst, and calm the mind. At the same time, lotus root is warm in nature and has the function of constricting blood vessels. Eating more can benefit the lungs and nourish the blood. Lotus root is a healthy delicacy on the autumn table.
Lotus roots are divided into seven-hole and nine-hole varieties. Lotus root is native to India and has been introduced to China for over 3,000 years. He Hongju, a researcher at the National Engineering Research Center for Vegetables, told a reporter from the Life Times that common lotus roots are generally divided into two types: seven-hole and nine-hole. The seven-hole lotus root, also known as red-flower lotus root, has a brown-yellow skin, a short and thick shape, and a bitter and astringent taste when raw. The nine-hole lotus root, also known as white-flower lotus root, has a smooth, silvery-white skin, a slender and long shape, and a crisp, tender, and sweet taste when raw. Of course, the seven-hole and nine-hole distinction is just a general guideline, and not all lotus roots have exactly seven or nine holes.
"Both types of lotus root are rich in protein, vitamins C and B1, and inorganic salts such as calcium, phosphorus, and iron," He Hongju said. According to their own characteristics, the methods of consumption are slightly different: the seven-hole lotus root has a higher starch content, less water, and is glutinous but not crisp, making it suitable for soups. The nine-hole lotus root has a high water content, is crisp, tender, and juicy, making it most suitable for cold salads or stir-frying.
Both raw and cooked consumption have their own benefits. Lotus root can be eaten raw or cooked, and each has its own advantages. Zhuang Qianzhu, a medical doctor from the China Association of Chinese Medicine, introduced that eating lotus root raw can clear heat and moisten the lungs, cool the blood, and invigorate blood circulation. It can be eaten in a salad, or fresh lotus root can be juiced and mixed with fresh pear juice, sugarcane juice, etc., to treat symptoms such as thirst due to yin damage and hard-to-relieve restlessness. It is also very effective in alleviating acne symptoms. When cooked, lotus root can strengthen the spleen and whet the appetite, stop diarrhea, and secure essence. In addition, people who use their brains frequently can eat more lotus root to benefit blood and marrow, and calm the mind and strengthen the brain. Women can eat lotus root to regulate and nourish blood, and achieve a rosy complexion. Lotus root can also clear the lungs and stop bleeding, making it the best food for patients with tuberculosis.
Zhuang Qianzhu also pointed out that people often discard the lotus root nodes when eating. In fact, the nodes themselves are excellent medicinal herbs and are rich in nutrients. Boiling the lotus root nodes with brown sugar and taking the decoction has a good effect on hematemesis, hemoptysis, hematuria, hematochezia, and uterine bleeding. Therefore, it is recommended that people not discard the lotus root nodes.
Add a little light vinegar to keep it white and tender. There are many ways to eat lotus root; it can be used as a standalone dish or as an ingredient. Zhuang Qianzhu introduced that fresh lotus root stewed with pork ribs, cold salad lotus root slices, shrimp and lotus root shreds, and fish-flavored lotus root shreds are common cooking methods. It can also be made into various forms such as lotus root and meat balls, lotus root dumplings, lotus root porridge, and lotus root cake.
Zhuang Qianzhu pointed out that when buying lotus root, choose one that is plump, undamaged, not discolored, free of rust spots, and without broken sections. The smaller the "parrot head" at the top, the better. When cooking fresh lotus root, do not use a raw iron pot, otherwise the fresh lotus root will easily change color and lose its white and tender appearance. After peeling, the lotus root is prone to discoloration when exposed to the air. Soaking it in light vinegar water for 5 minutes before lifting it out can keep its jade-white and tender texture. When stir-frying lotus root, add a little water while cooking, and the stir-fried lotus root shreds will be as white as jade and not easily discolored.