Lotus root has the effects of clearing heat and cooling blood, relaxing bowel and stopping diarrhea, invigorating spleen and appetizing appetite, replenishing blood and promoting muscle growth, and stopping bleeding and dispelling blood stasis.
It can be eaten by the general population, especially for the elderly, women, children, and the frail and sick. It is especially suitable for patients with high fever, hematemesis, hypertension, liver disease, loss of appetite, iron deficiency anemia, and malnutrition. Lotus roots are cold and should not be eaten prematurely; Lotus roots are cold in nature and are crisp and refreshing when eaten raw, but it interferes with the spleen and stomach. People with low digestive function of the spleen and stomach and loose stools should not be eaten raw; lotus root decoction is taken orally to smooth the qi and relax the middle. stir-fried charcoal can stop bleeding and dissipate blood stasis, and is used for various bleeding disorders.
Maybe it's something in women's nature that always prefers something romantic. For example, this rouge lotus root.
I like its name, my love for its pink and romantic color, and my love for its generation process.
Meeting you was the most beautiful accident.
It's like an ordinary lotus root meeting purple orchid added with acetic acid.
That wonderful change is really beyond words.
But, I have to say,
This change was unexpected but deeply loved.
I love our life now.
Just like loving beautiful Rouge Lotus Root...
Rouge lotus root
By BlaiseDicki
Recipe Recommendations
- Ziganlan two pieces
- lotus root section
- white sugar balsamic vinegar
- balsamic vinegar appropriate amount
- sweet and sour
- mix
- an hour
- ordinary
Steps for Rouge lotus root
1
Remove the lotus nodes from the lotus root, brush off the outer skin with a steel wire ball, clean it, and cut it into thin slices.
2
Put in boiling water and soak for two minutes.
3
Pour over cold water, remove and control the moisture.
4
Add a small amount of water to the purple orchid and beat it into a paste with a cooking machine.
5
Add appropriate amount of vinegar. Filter out the purple orchid residue before adding vinegar. Of course, there will be no impact if you don't filter it. I am a lazy person, so I didn't filter it!
6
Add two tablespoons of sugar.
7
Stir well and add the processed lotus root slices.
8
After soaking for one to two hours, remove the lotus root slices, plate and serve.Rouge lotus root Make Tips
1. Don't add too much water when breaking the purple orchid with the cooking machine. 2. Don't add a lot of vinegar to make the purple orchid water change color. 3. The length of time that lotus root slices are soaked in purple orchid water has a lot to do with the color of rouge lotus root, so if you want to have a darker color, you can extend the soaking time appropriately.