Lotus is the treasure of autumn lotus root, which can nourish the spleen and stomach most

 Lotus is the treasure of autumn lotus root, which can nourish the spleen and stomach most

In autumn, when the weather is dry, many people feel dry throat, dry skin or constipation. These problems can be alleviated if fresh lotus root is squeezed and drinked. Ancient people often used fresh lotus root juice, fresh pear juice, fresh water chestnut juice, sugarcane juice and other mixtures to treat fever, thirst, Yin injury, restlessness and intractable disease. When bronchitis and cough go on, you can drink lotus root juice. Tang Liang said that the lotus root bark is also effective, so it is not necessary to peel off, wash the lotus root and extract the juice. Lotus root juice also has good effects on dry pharynx and itching, less phlegm, bloody silk and hoarseness of voice in chronic pharyngitis.

High fever and thirst are serious. It is the heat that causes excessive injury to body fluid. Drinking fresh lotus root juice at this time can not only reduce fever, but also relieve thirst. If pear juice is added, the effect is better.

Here we should remind that fresh lotus root is cold in nature. It is difficult to digest raw cold sauce, which hinders the spleen and stomach. Therefore, people with spleen deficiency and stomach cold and diarrhea prone should not eat raw.

Old people have weak spleen and stomach and often eat lotus root, which can regulate appetite, nourish blood and marrow, calm the mind and strengthen the brain. Boiling lotus root porridge for eating is also beneficial to digestion and absorption. In addition, lotus root is rich in vitamin K, which has the effect of clearing the lung and stopping bleeding, and is also well eaten by tuberculosis patients.

Choose lotus root, you have to look at the appearance.

Lotus root can be divided into three types: safflower root, white lotus root and hemp lotus root. Safflower lotus root is thin and long, with brown and yellow skin, rough skin, starch content, less moisture, waxy but not crisp and tender. It should be cooked in soup or steamed.

White lotus root is plump, tender and smooth in appearance, silvery white, crisp, tender and juicy in flesh, rich in sweetness. It tastes better for raw food, cold dressing, juicing and stir-frying.

The lotus root is pink, rough in appearance and rich in starch. It is suitable to cook soup or stew. Dont use iron pot when cooking lotus root, otherwise the lotus root will turn black.

Recommended dietary therapy

Material: 250 g lotus root, 30 g white sugar or sesame oil and salt.

Practice: Wash lotus root, cut off both ends of lotus root, slice, and quickly rinse with boiling water. From the pot, sweet people put sugar; salty people put sesame oil, salt.

Efficacy: Clearing heat and promoting fluid to quench thirst. It is suitable for chronic bronchitis with dry cough and fever.

2. Lotus Root and Old Duck Soup

Ingredients: 300g lotus root, 250g duck meat, 3G salt, 20g salvia, 10g ginger slices, 10g onion, 15g lily.

Method: Wash lotus root, scrape off the skin, smash it with the knife face, then hammer the lotus root into lumps with the knife back; cut duck meat into lumps and boil it. Salvia miltiorrhiza and Lily blisters, change water twice; put lotus root, duck meat, onion, ginger, Salvia miltiorrhiza and Lily in a casserole, add water and start to cook, cook the broth and put salt in the pot.

Efficacy: Fresh fragrance and appetizing, nourishing yin and moistening lung. For patients with deficiency of both Qi and Yin, such as chronic pharyngitis, old chronic bronchitis, dry cough, less phlegm, diabetes, dry mouth, like drinking, staying up late are all suitable.