1. Clearing heat and cooling blood: Lotus root is cold in nature and has the function of clearing heat and cooling blood, which can be used to treat febrile diseases; Lotus root is sweet and liquid, especially beneficial to thirsty fever, epilepsy, hemoptysis and bleeding. 2. Stop diarrhea, invigorate the spleen and appetite: Lotus root contains mucin and dietary fiber, which can bind with human bile salts, cholesterol and triglycerides in food, so that it can be excreted from feces, thereby reducing the absorption of lipids. Lotus root exudes a unique fragrance, also contains tannin, has a certain Spleen-strengthening and diarrhea-stopping effect, can enhance appetite, promote digestion, appetizer, good for poor appetite, poor appetite to restore health. 3. Yixue Shengji: Lotus root has high nutritional value, rich in trace elements such as iron and calcium, and rich in plant protein, vitamins and starch. It has obvious effect of Tonifying Qi and blood and enhancing human immunity. Therefore, TCM calls it "nourishing the mind and invigorating the strength in the main tonic". 4. Stop bleeding and dissipate blood stasis: Lotus root contains a lot of tannic acid, which can constrict blood vessels and can be used to stop bleeding. Lotus root can also cool blood and disperse blood. Chinese medicine believes that it can stop bleeding without stasis, and it is a good food for febrile hemorrhage.
Food Material List
1Fresh lotus root
1Fresh lotus root peeled, and other side dishes cut into similar size of Ding;
2Add some oil to the pot, add the small hot simmer of ham, carrot and green and red pepper for lunch.
3Add lotus root, spray a little water, and stir-fry for 2-3 minutes.
4Stir-fry the fragrant sauce with dried mothers and add a little salt and sugar to taste.
5Finally, add fried peanuts and rice, stir-fry well, then come out of the pot.
1: Fried lotus root should be white lotus root, which tastes crisp, tender and delicious, with pedicels around the lotus root body as the best, with less clean sediment; 2: After the lotus root is cut into thick slices along the lotus root hole, the knife is changed into strips, then diced, and the cut lotus root is soaked in clear water, which can prevent its oxidation and blackening; 3: Lao Gan Ma spicy sauce contains some salt and finally salt. Less dosage to avoid excessive saltiness; 4: Fried peanuts and rice are finally added to avoid losing the crisp taste.
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