Cold Sweet and Sour Lotus Root Slices

Overview

Nutritional value 1. Clearing away heat and cooling blood: Lotus root is cold in nature, has the effect of clearing away heat and cooling blood, and can be used to treat febrile diseases; lotus root is sweet and liquid, and is especially beneficial for those with thirst, epistaxis, hemoptysis, and bleeding due to fever. 2. Laxative and antidiarrheal, invigorating the 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, so that they can be excreted from the feces, thereby reducing the absorption of lipids. Lotus root exudes a unique fragrance and also contains tannins, which can strengthen the spleen and stop diarrhea. It can increase appetite, promote digestion, appetize and strengthen the body, and is beneficial to the recovery of health for those with poor appetite and loss of appetite. 3. Benefit blood and promote muscle growth: Lotus root has high nutritional value and is rich in iron, calcium and other trace elements. It is also rich in plant protein, vitamins and starch. It has obvious effects on replenishing qi and blood and enhancing human immunity. Therefore, Chinese medicine says: it is mainly used to nourish the heart and nourish the mind, and to replenish qi and strength. 4. Stop bleeding and disperse blood 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 and disperse blood. Traditional Chinese medicine believes that it can stop bleeding without leaving blood stasis, and is a good food therapy for febrile disease.

Tags

• cold dishes
• home cooking
• pregnant women
• old man
• autumn recipes
• lunch
• dinner
• students
• lotus root
• sesame oil
• sugar
• white vinegar
• salt

Ingredients

Steps

1. 1 The tip of the lotus root. For cold lotus root, you should choose the top section. The top section of lotus root has a very crisp texture. If you are eating it stewed, you can choose the end section, which has a softer texture. .

   

2. 2 Peel evenly

   

3. 3 .The lotus root slices should be cut very thin.

   

4. 4 .The cut lotus root slices should be placed in cold water to remove part of the starch.

   

5. 5 Blanch the lotus root slices in boiling water for about 1 minute. Take out the blanched lotus root slices and immediately put them in cold water for 2 minutes before taking them out. Marinate them with sugar, salt, white vinegar and sesame oil. The longer the marinating time, the more delicious the lotus root slices will be!