What is the use of drinking the water that has been scalded from the lotus root

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The lotus root needs to be blanched, but not blanched directly, otherwise it may lose its fragrance. The correct way to blanch is as follows:

Clean the lotus root, remove its outer skin, then cut it into slices, soak it in water, soak it for about three minutes, then pour an appropriate amount of water into the pot, wait until the water boils, then add an appropriate amount of white vinegar, put the soaked lotus root in the pot for blanching for 15 seconds, and then pass the lotus root through cold water and put it aside for later use.

After the lotus root is blanched, it is particularly easy to cook, so stir-fry on high heat for 20 seconds, and then add an appropriate amount of salt and vinegar to stir-fry evenly and it will be out of the pot.

Tips for selecting lotus roots:

To eat lotus root, you should choose one with yellow-brown skin, thick and white flesh, if it is black and has a peculiar smell, it should not be eaten. It is better to choose a short lotus root and a thick lotus root, and it is best to count the second section of the lotus root from the tip of the lotus root.

The above content reference: Encyclopedia - Lotus.

Lotus root boiled water is suitable for ordinary people, but people with spleen deficiency and stomach cold, and people who are prone to diarrhea should not eat raw lotus root, which is cold and cold to eat, and it is difficult to digest and hinder the spleen and stomach, so it is advisable to eat cooked lotus root.

In addition, blackened and odorous lotus root should not be eaten. You should choose a yellow-brown skin with thick and white flesh, and pay attention to the lotus root that has no injury, no rot and no rust spots, and is constantly knotted without shrinking and not changing color.

Soybeans and lotus roots should not be eaten together, soybeans are rich in iron, and cannot be eaten with lotus root with more fiber, because cellulose will affect the body's absorption of iron.

Introduction to the efficacy of lotus root

The medicinal effect of lotus root is very considerable, according to legend, Xiaozong of the Southern Song Dynasty once suffered from dysentery, which was cured by taking hot wine with fresh lotus root juice. Li Shizhen called lotus root "spiritual root" in the "Compendium of Materia Medica", which is sweet in taste, cold in nature, non-toxic, and is regarded as a good product for removing stasis and rejuvenating Jin.

Raw lotus root has the ability to eliminate stasis and clear heat, remove annoyance and quench thirst, stop bleeding (nosebleeds, blood in urine, blood in the stool, uterine bleeding, etc.), and dissolve phlegm. After the lotus root is cooked, the sex changes from cool to warm, and it loses its ability to eliminate stasis and clear heat; It has the effect of strengthening the spleen and appetizing, nourishing blood and replenishing deficiency, and nourishing the five organs, which is very suitable for the elderly.

The above content refers to People's Daily Online - How to eat the healthiest lotus root The following taboos should be paid attention to when eating.

The above content refers to People's Daily Online - Lotus root is eaten raw to moisten the lungs and cooked to eat appetizing There are 7 major food taboos.

Whether the lotus root needs to be blanched depends on the situation.

Lotus root can be eaten raw, stir-fried, stewed, etc. If it is a stir-fried lotus root, it is recommended to blanch the water, which can avoid sticking to the pan and has a crisper taste. If it is a cold lotus root, blanching can reduce bacteria and microorganisms, and the lotus root can be sterilized and disinfected.

In addition, the starch content of lotus root is high, and the stewed soup is soft and delicious, without blanching.

Lotus root belongs to the subclass Magnolia, the order of Mountain Dragon's Eye. Warm-loving, intolerant of shade, not suitable for lack of water, strong winds. The lotus root is slightly sweet and crisp, can be eaten raw or cooked, and the medicinal value is quite high, its roots, roots, leaves, flowers, whiskers and fruits, all are treasures, can be nourished into medicine.

Lotus root is a large underground stem of lotus and can be eaten. Lotus fields are mainly cultivated in swamps, and lotus roots are abundant in Hubei, China, and belong to one of the eight immortals of water.

Blanch the lotus root. When we fry lotus root slices at home, we always find that the lotus root slices we fried have a wooden taste, and some of them are black, which is neither good-looking nor delicious. The reason is actually very simple, when we fry lotus root slices, many people don't understand whether to blanch the lotus root slices or not, no wonder the lotus root slices we make are not sweet, not crisp and black.

The specific steps of stir-frying lotus root slices].

Raw materials: lotus root, white vinegar, pork belly, leeks, green onions, ginger, garlic, thirteen spices, soy sauce, oyster sauce, red pepper, salt, edible oil, monosodium glutamate, starch.

Step 1: Soak lotus root chips. Rinse the raw lotus root with water, peel and slice it into a bowl filled with water, and add four or five drops of white vinegar to prevent the fried lotus root slices from blackening.

Wait for about ten minutes, then pour out the water in the lotus root slices and rinse it with clean water again.

Step 2: Blanch the lotus root slices. Boil the water in the pot, blanch the lotus root slices that have just been soaked in vinegar into the pot, as long as you simply go through it, and then take out the blanched lotus root slices with a colander and put them in cold water to cool.

Step 3: Stir-fry lotus root slices. Shred the meat, cut the red pepper and leeks into sections, pour a small amount of cooking oil into the pot, wrap the shredded meat with some starch and fry it in the pot, put in the chopped green onions, ginger and garlic, add some thirteen spices, a small amount of soy sauce and oyster sauce and stir-fry evenly, put in lotus root slices and leeks, add two spoons of salt and a spoonful of monosodium glutamate, put in the cut chili pepper segments, stir-fry evenly and you can get out of the pot.

When we fry lotus root slices, the two most important points are to make the lotus root slices sweet and crispy, not black, so we should add some white vinegar to let it soak for a period of time when processing the lotus root slices, and at the same time pay attention to the fact that the lotus root slices must be blanched before frying the lotus root slices, so that the taste will be crispy and sweet.

Most of the lotus root needs to be blanched, and after blanching, the color of the lotus root can be maintained to the greatest extent, and the maturity of the lotus root can also be accelerated to maintain the original flavor.

Yes, it will be more brittle when stirred with cold water after blanching.

No, just wash it.

If you take the green stir-fry, the blanching will be easier to fry, like people on our side, I like to use it to make soup, or it is boring, this is not necessary.

There are many ways to make lotus roots, if you are making cold or hot dishes, if you slice or shred, blanching water can speed up ripening and crispness, and can prevent the lotus root from being oxidized and blackened, so that the dish can maintain the brightness of the color.

Summary. Hello dear, you need to blanch the lotus root.

Hello dear, you need to blanch the lotus root.

The lotus root is blanched before soaking, and the taste of the soaked lotus root will become more crisp and tender. When blanching the lotus root, pour cold water into the pot, add a little salt after boiling, add the lotus root, and blanch for 2-3 minutes. After blanching the lotus root, it can be placed in cold water to cool and dry before cooking.

Lotus root can be used to make cold lotus root, sweet and sour lotus root, lotus root stir-fried meat and other delicacies.

The water in which the lotus root is boiled can be drunk. During the cooking process, the lotus root will lose nutrients in the soup, which is beneficial to the human body.

Nutritional value of lotus root soup:

1. Clear heat and cool blood: lotus root is used for cold, has the effect of clearing heat and cooling blood, and can be used for hot diseases; The lotus root has a sweet taste and is especially beneficial to those who are thirsty for fever, hemorrhage, hemoptysis, and bleeding.

2. Laxative, antidiarrheal, spleen and appetizing: lotus root contains mucus protein and dietary fiber, which can bind with bile salt, cholesterol and triglycerides in food in the human body, so that it can be excreted from the feces, thereby reducing the absorption of lipids. The lotus root exudes a unique fragrance, and also contains tannins, which has a certain spleen and antidiarrheal effect, can increase appetite, promote digestion, appetize and healthy, and is beneficial to the recovery of health of people with poor stomach and loss of appetite.

3. Beneficial blood and muscle: The nutritional value of lotus root is very high, rich in trace elements such as iron and calcium, and rich in plant protein, vitamins and starch, which has obvious effects on nourishing qi and blood and enhancing human immunity. Therefore, traditional Chinese medicine calls it: "the main tonic nourishes the spirits and nourishes the qi".

4. Hemostasis and stasis: Lotus root contains a large amount of tannic acid, which has the effect of constricting blood vessels and can be used to stop bleeding. Lotus root can also cool the blood, disperse blood, traditional Chinese medicine believes that it stops bleeding without leaving stasis, is a good food therapy for fever.

1.It can be drunk and is also rich in nutrients.

2.Pregnant and lactating women should be cautious when using lotus root, which is a medicinal herb that may be detrimental to the fetus if ingested.

3.People with weak constitution and rotten cold should not eat too much lotus root to save water. Do not take lotus root before going to bed to avoid causing insomnia.

4.While taking lotus root to save water, do not drink it with other Chinese herbal medicines. Do not use lotus root to save water when taking medicine.

People who are not suitable to eat lotus root:

1. Pregnant women should not eat it too early.

2. People with spleen and stomach deficiency and cold and those who are prone to diarrhea should not eat raw lotus root and need cooked food.

Contraindications for the consumption of lotus root:

1. The raw lotus root is cool, and it is difficult to digest it when eating cold pants raw.

2. Blackened and odorous lotus root should not be eaten.

3. Do not use iron tools to cook lotus root, so as not to turn black during the cooking trip.