The reason why water chestnut, lotus seeds, and lotus roots are known as the "Three Treasures of Lotus Pond" is not only because lotus seeds are rich in high protein, water chestnut is rich in starch, and new lotus roots are high in sugar, and all three have cooling and summer heat effects; mainly because these vegetables grow in water without using pesticides or chemical fertilizers, and are pollution-free foods.
Lotus root:
Lotus root belongs to the water lily family. Eating fresh lotus root raw can clear heat and relieve annoyance, quench thirst and stop vomiting; if fresh lotus root is squeezed to obtain juice, its effect is even greater. The cooked lotus root is sweet and warm in nature, can strengthen the spleen and appetite, enrich the blood and nourish 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.
Lotus Seed:
Lotus seeds have a high medicinal price and are a treasure to nourish vitality.
water chestnut
The meat of water chestnut is thick and sweet and fragrant. It is suitable for both fresh and old. It is as good as raw and cooked as chestnut. Raw food can be used as a fruit, and cooked food can be used as a substitute for grain. Doctors regard it as a "fruit for health preservation" and a good medicinal diet.
Three Treasures of Hetang
By HubertLind
Recipe Recommendations
- water chestnut a dozen
- Jiang appropriate amount
- onion appropriate amount
- salt appropriate amount
- wolfberry appropriate amount
- water starch appropriate amount
Steps for Three Treasures of Hetang
1
Prepared ingredients.
2
Wash the lotus root and dice it, peel the water chestnut lotus seeds, chop the ginger into minced pieces, and cut the green onions into sections.
3
Boil the water in the pot, and pour the lotus root, lotus seeds, and water chestnut into the water.
4
Remove and drain.
5
Saute the ginger in hot oil until fragrant.
6
Pour in Sanbao and stir fry over high heat.
7
While frying, add a little water and season with a little salt.
8
Add green onion and wolfberry, sprinkle with a little water and starch, stir fry well, and remove.Three Treasures of Hetang Make Tips
Prepare to put the lotus root into the pan when it is cut, otherwise soak it in water to avoid oxidation and blackening. Stir fry for 3-5 minutes, and quickly remove the pan.