five-spice lotus root

Lotus root, also known as lotus root, belongs to the water lily family plant, the root of lotus. Fat, knotted, with some tubular holes in the middle, which are connected by wires after being broken. Lotus root is slightly sweet and crispy. It can be eaten raw or cooked, and has quite high medicinal value. Its roots, leaves, flowers, whiskers and fruits are all treasures and can be used as nourishment and medicine. Made into powder from lotus root, it can digest digestion and diarrhea, appetites and clear heat, nourish nature, and prevent internal bleeding. It is a good liquid food and nourishing treasure for women, children, elderly women, and frail and sick people. During the Xianfeng period of the Qing Dynasty, it was appointed as a tribute to the royal meal. Lotus root originated in India and was later introduced to China.

Lotus root contains starch, protein, asparagine, vitamin C and oxidase components, and has a high sugar content. Eating fresh lotus root can clear heat and relieve annoyance, quench thirst and stop vomiting; if fresh lotus root is squeezed to obtain juice, the effect is even greater. Cooked lotus root is sweet and warm in nature, can strengthen the spleen and appetite, enrich the blood and replenish the heart. Therefore, it is mainly used to nourish the five internal organs and has the effects of digestion, quenching thirst and promoting muscle growth.