Autumn is relatively dry, and lotus root is a good dish in autumn to clear heat and cool blood. Therefore, Yiru's [Fried Lotus Root with Pepper] tastes refreshing, delicious and is a good choice in autumn!
Nutritional effects of lotus root:
1. Clearing heat and cooling blood: Lotus root is cold in nature and has the effect of clearing heat and cooling blood, and can be used to treat heat diseases; lotus root is sweet and liquid, and is especially beneficial to people with fever, thirst, epistaxis, hemoptysis, and bleeding.
2. Relieving diarrhea, strengthening spleen and appetizing: Lotus root contains mucus protein and dietary fiber, which can combine with cholates in the human body, cholesterol and triglycerides in food, causing them to be excreted from feces, thereby reducing lipid absorption. Lotus root exudes a unique fragrance and also contains tannin, which has a certain effect of strengthening the spleen and diarrhea. It can enhance appetite, promote digestion, appetizing and healthy middle, and is beneficial to people with poor appetite and loss of appetite to restore health.
3. Benefiting blood and promoting muscles: Lotus root has a high nutritional value. It is rich in trace elements such as iron and calcium. It is also rich in plant protein, vitamins and starch. It has obvious effects in replenishing qi and blood and enhancing human immunity. Therefore, traditional Chinese medicine calls it: "The main thing is to nourish the middle and nourish the body and increase the strength."
4. Stop bleeding and dissipate blood stasis: Lotus root contains a large amount of tannic acid, which has the effect of contracting blood vessels and can be used to stop bleeding. Lotus root can also cool blood and disperse blood. Traditional Chinese medicine believes that it stops bleeding without leaving blood stasis and is a good food therapy for febrile diseases.
applicable population
Can be eaten by the general population
1. It is especially suitable for the elderly, women, children, and people with frail diseases. It is especially suitable for patients with high fever, people with hematemesis, high blood pressure, liver disease, loss of appetite, iron deficiency anemia, and malnutrition;
2. Lotus roots are cold in nature and should not be eaten too early by pregnant women; lotus roots are cold in nature and are crisp and refreshing when eaten raw, but it affects the spleen and stomach. People with low digestive function of the spleen and stomach and loose stools should not be eaten raw;
edible effect
Raw lotus root is sweet and cold in nature, and enters the heart, spleen and stomach meridians;
It has the effects of clearing heat, promoting saliva, cooling blood, dispelling blood stasis, replenishing spleen, appetizing appetite, and stopping diarrhea;
Indications for fever and polydipsia, hematemesis, epistaxis, and heat stranguria.
Ripe lotus root is warm in nature and sweet in taste;
It has the effects of nourishing the stomach and strengthening the spleen, nourishing the blood, nourishing the muscles, and stopping diarrhea;
Indications for lung heat cough, irritability and thirst, diarrhea due to spleen deficiency, loss of appetite and various blood syndromes.
stir-fried lotus root with pepper
By VilmaNolan
Recipe Recommendations
- lotus root 一节约400 grams
- green pepper one
- red pepper one
- salt appropriate amount
- chicken essence a little
- sugar a little
- salty and fresh
- fried
- ten minutes
- simple
Steps for stir-fried lotus root with pepper
1
stir-fried lotus root ingredients with pepper.
2
Wash the lotus root, cut it into thin slices and soak it in water.
3
Heat a wok to cool the oil. Heat the oil, add the onions and ginger and saute until fragrant, then add the lotus root and stir fry.
4
Stir fry lotus root until it is broken, add green and red pepper and stir fry.
5
After the peppers are cut, add salt, chicken essence and sugar and stir fry well.
6
Place the stir-fried pepper lotus root on a plate and serve.stir-fried lotus root with pepper Make Tips
1. Quality requirements for lotus root: It is better to have a large lotus root body, crisp and tender meat, rich and sweet in water, and with a fragrance. At the same time, the lotus root body should be free of injuries, rot, color change, rust spots, shrinkage, and constant knots; a thin layer of mud is attached to the outside of the lotus root body. 2. The distinction between red lotus root and white lotus root: Generally, the outer skin of red lotus root is brown-yellow, and the body is short and thick. The raw lotus root tastes bitter; the white lotus root has smooth outer skin and silver-white, and the body is long and thin., raw lotus root tastes sweet. Usually, red lotus root is used to stew pork ribs and lotus root soup, and white lotus root is used to stir-fry lotus root slices. In addition, there is also an ordinary quality twisted lotus root, which has a rough appearance, pink color and contains more starch. 3. Soak the lotus root in water after cutting, otherwise it will easily oxidize and become black. Putting some lemons in the water can also prevent discoloration. 4. Lotus roots are easy to cook. To keep them fresh, stir-fry quickly.