As the saying goes, "pluck lotus seeds in summer and lotus roots in winter". "Compendium of Materia Medica" praised as "spiritual root" lotus root, has the functions of strengthening the spleen and stomach, lowering blood pressure, and nourishing blood.
Lotus root is rich in starch, calcium, amino acids, vitamin B12, vitamin C, potassium, sodium, magnesium, calcium, iron, etc., therefore,. The tip of the lotus root is tender and can be served cold; the middle part can be fried; the older part can be stuffed with glutinous rice to make sweet-scented osmanthus root, or boiled lotus root soup.
From November to mid-February of the next year in Baihe, Tainan, it is common for every household to be exposed to lotus root starch. It is not easy to make lotus root starch, so it is not cheap. I heard that it will be mixed with tapioca flour, corn flour or potato flour. How to distinguish the true from the false?
Another treasure of lotus root is lotus root tea. The peasant women collect the residual lotus root stalks left in the field by strange hands, wash and slice them and dry them into dried lotus root. When you want to drink it, add water to boil, and then there is lotus root tea to drink. .
200 grams of milk, 1 spoon of lotus root powder, 1 spoon of brandy, and appropriate amount of honey. If you don't have lotus root powder, you can also use Taibai flour or corn flour.
200 grams of milk, add 1 tablespoon of lotus root powder, stir and boil over low heat until thick, add 1 tablespoon of brandy, honey, and sprinkle some cinnamon if you like it.
◎ This article is excerpted from / "Healthy Food You Can Make Anywhere" by Li Yanqiong ◎ Image source/Provided by Dazhi Image/shutterstock
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