Introduction: The midsummer weather is exceptionally hot and muggy. In the cool lotus pond, there are three "treasures" that can help you relieve the summer heat—fresh lotus seeds, lotus roots, and water caltrops. These three white ingredients, growing in water, are less polluted and very seasonal.
Lotus seeds nourish the spleen and stomach. In summer, people's digestive systems are relatively weak, and they are prone to diarrhea. Lotus seeds happen to be a helpful dietary supplement for tonifying the spleen and benefiting the stomach. A common home-cooked method is to remove the cores of the lotus seeds and cook them with fox nuts and lotus leaves into a porridge, which enhances the spleen- and stomach-nourishing effect. Lotus seeds also calm the mind and soothe the spirit. Tremella fungus promotes sleep and benefits the stomach. Making them into a lotus seed and tremella soup, the flavor is light and fragrant, making it an excellent choice for those who suffer from insomnia in the summer. White lotus seeds have a fragrant and glutinous texture. The core of the lotus seed is cold in nature and has a bitter taste, so those with yin deficiency and internal heat, or the elderly and weak, should not consume too much.
Peach Gum, Tremella, and Snow Lotus Seed Soup
Lotus root nourishes the blood and replenishes deficiency. Fresh lotus root is white and tender, full of water, low in sugar, and high in iron, with a slightly sweet and delicious flavor. Eating raw lotus root can dispel stasis, cool the blood, clear vexation and heat, and stop vomiting and thirst. When cooked, it can nourish the blood, replenish deficiency, whet the appetite, and strengthen the spleen. However, lotus root is inherently cool, so postpartum women and those with poor digestive function should not eat too much of it raw. The most common way to cook it is in a pork rib soup, or it can also be served as a cold salad or stir-fried.
Honey-Orange Glazed Lotus Root
Water caltrops clear heat when eaten raw. Water caltrops are rich in starch and protein and have a sweet and fragrant taste. When eaten raw, it's best to choose those with bright red, glossy, and relatively tender skin, as they can clear heat and expel summer heat. Water caltrops with a blackish color can be steamed or cooked into congee, which can serve as a staple food while also benefiting the spleen and stomach. It is beneficial for the elderly to eat regularly, but be aware that eating too much can easily cause bloating.
Colorful Pepper and Water Caltrop Beef Cubes
Orange millet
Piper pepper ostrich beef
Iron-plated black intestinal eggs