Can the new lotus root stew soup? Is the new lotus root stew delicious?

Now is the time when new lotus roots are on the market. Can you buy some new lotus roots and stew them? Is the soup stewed with new lotus root delicious?

Can the new lotus root stew soup?

Fresh lotus root can be used to stew soup. It is suggested that the powder lotus root stew soup is better, because the powder lotus root is white in appearance and can be cooked, which is suitable for stew soup. The stewed lotus root is generally two or three knots, which is relatively long and thick, while the fried lotus root is generally multi-knotted, short and fat.

Is the newly stewed lotus root delicious?

The skin of powder lotus root suitable for soup is white, also called white lotus root, which is usually two or three knots and is relatively long and thick. After cutting, you can see that there are 9 holes on the edge of the section. This kind of lotus root generally belongs to pool lotus root, and its starch content is higher than that of pool lotus root, which not only has good soup making effect, but also tastes delicious and powdery.

Efficacy and function of lotus root

1, can clear away heat and promote fluid production. For people with thirst and dry mouth caused by body fluid injury, if eaten properly, lotus root has a good effect of clearing away heat, promoting fluid production to quench thirst and relieving dry mouth.

2. Remove blood stasis and stop bleeding. For the swelling and pain caused by traumatic injury, dysmenorrhea and menorrhagia, if lotus root is properly eaten, it has a good effect of removing blood stasis and stopping bleeding.

3, can relieve fatigue and restore physical strength, because lotus root is rich in carbohydrates, that is, sugar, which can replenish glycogen in muscles in time, and has obvious effects on relieving fatigue and restoring physical strength.

How to fry lotus root is delicious?

1. Prepare ingredients: ginger, millet spicy, lotus root. Cut the millet into small pieces, shred the ginger and peel and slice the lotus root. Note that lotus root slices are sticky and must be rinsed before eating.

2. Juice mixing: prepare a large bowl, add two spoonfuls of white sugar, appropriate amount of white vinegar, add starch and salt, and stir well for later use.

3. Prepare the pot, turn on the fire, and boil the pot. Add the right amount of oil, add ginger and millet and saute until fragrant. Pay attention to the heat and time, and don't fry. Add lotus root slices quickly, stir well with a shovel, stir-fry until 80% cooked, and cut with a shovel when you can cut them. Add the prepared juice, stir well and serve.