Why do you want to eat 立 立 立 藕 藕 秋 立 立 立 立 立 立 立 立 立? Why do you want to eat 立 立 藕 藕 藕, today Xiao Bian to introduce you to the seven autumn lotus root health care efficacy.
Why do you want to eat?
After the beginning of autumn, it began to enter the season of tonic. Some people are accustomed to using animal food to supplement, in fact, some vegetarian nutrition and nourishing effect is no less than foraging, lotus root is an ideal vegetarian.
As the saying goes: Helian is a treasure and Qiuyu is the best. After the beginning of autumn, fresh oysters became a common dish on the table. Autumn lotus root has 7 major health benefits:
1, hypoglycemic lipid-lowering benefits intestinal. Dietary fiber is rich in dietary fiber, but calories are not high, so it can control weight, help lower blood sugar and cholesterol levels, promote bowel movements, and prevent constipation and acne. Fresh ginger juice can also treat intestinal inflammation.
2, anti-aging anti-cancer complement C. The sugar content of alfalfa is not very high, but it contains high vitamin C and is very beneficial to patients with liver diseases, constipation, and diabetes. Cockroaches are also rich in polyphenols, which can increase immunity, ease the aging process, and prevent cancer.
3, relieve pain and protect the heart. Wolfberry is rich in B vitamins (especially vitamin B6). Supplementing B vitamins helps reduce irritability, relieve headaches and reduce stress, thereby improving mood and reducing the risk of heart disease.
4, blood and Yishen help digestion. Fresh lotus root is rich in trace elements such as copper, iron, potassium, zinc, magnesium and manganese. In tuber foods, lotus root contains high iron content, so iron deficiency anemia is most suitable for eating wolfberry. The multiple trace elements in the wolfberry benefit the production of red blood cells and keep muscles and nerves working properly. In addition, these nutrients help secrete digestive enzymes and improve digestion.
5, stable heart rate lower blood pressure. The ratio of sodium to potassium in sputum is 1:5. Sodium and potassium are less beneficial to regulate blood pressure and heart rate, which is beneficial to heart and body health.
6, add Victoria K anti-bleeding. Wolfberry is rich in vitamin K and has a hemostatic effect. Fresh wolfberry juice drink to help prevent bleeding.
7, expectorant cough anti-asthma. Fresh wolfberry juice can also be used to treat respiratory diseases such as cough, asthma and pneumonia. Hot lotus tea has antitussive and expectorant effects.
There are three types of wolfberry: red peony, white peony, and canola. The safflower is pod-shaped and long-skinned. The skin is brownish-yellow and rough. It contains more starch and less water. It is not crisp and tender. It is suitable for soup. The white flower pods are hypertrophic, smooth and sleek. They are silvery white, succulent, succulent and juicy. The raw food is the best; the twist is pink, rough appearance, starch is more, cooked food is appropriate.
There is also stress when choosing è—•. When buying, you should pick the yellow surface and the sturdy body, and there is a fragrance in the broken place. The lotus root treated with industrial acid looks white and smells sour. Pay attention to no injury, no rotten, no rust, continuous section, no shrinkage, no discoloration. Pay attention to the following purchase points:
1, thick and short section. The number of festivals will not affect the quality. When shopping, we must pick a shorter and thicker knot, mature enough, and taste better.
2, long section spacing. The longer the spacing between knots and knots, the higher the maturity of lotus roots and the softer the mouthfeel.
3, appearance should be full. Lotus roots should be full-bodied. Do not choose lotus roots with incomplete and uneven shapes.
4, with wet earth. Lotus roots without wet mud are usually treated and are not resistant to preservation. Lotus roots with wet mud are better preserved and can be placed in a cool place for about 1 week.
5, no injury inside and outside. When buying lotus roots, pay attention to any obvious injuries. If it is wrapped in wet mud, you can peel off the wet mud slightly to see clearly.
6, color not too white. Lotus roots that have been washed and sold well in the market may be soaked in citric acid chemical preparations. The color is whiter and is not recommended for purchase.
7, color yellow no smell. The color of lotus root skin should be smooth and yellow-brown. If it is black or has odor, it is not recommended to buy it.
8, large ventilation holes. If it is a lotus root that has been cut, you can look at the air hole in the middle of the lotus root. The large lotus root in the air hole is more juicy.
How do you cook without discoloration?
Lotus root food is best cut into wok stir fry, can not be put in the air for a long time, it is rich in starchy ingredients, oxygen encountered in the air will turn black, this is similar to the phenomenon of reddening potatoes. The discoloration of lotus roots after burning is an indication of long-term contact with the air to oxidize, which is similar to the principle that the peeled apple will change color in a moment.
In the selection of lotus root, the general choice of color white, fresh and tender is better, divided into two kinds: crisp and "face" a little, "powder" a little, crispy wolfberry suitable for frying, a little face is suitable for soup. After the lotus root is baked, it is best to eat it as soon as possible.
In addition, there are some tricks that make the lotus roots colorless. Add some white vinegar to the washed water. Soak the vinegar in the vinegar for a while, or put some salt in the water, and dip the lotus root with a little salty water.
If you can't cut it now, it will be cut into the water after it is cut. However, the time spent in the water should not be too long. When it is fried, it will be picked up again and the water will be able to resolve the starch out. White is crisp and tender. Excessive starch can affect the crispness and color of the food.è—• Do not fry it with an iron pan. Select the aluminum pan to fry without blackening. Fried pepper with the best of some green pepper wire, crisp and refreshing.
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