Autumn is coming, and it is recommended to have a variety of food choices in terms of diet. However, it is not recommended to blindly consume animal based foods such as meat and seafood. It is advisable to eat more seasonal fruits, vegetables, and nuts, such as pears, lotus roots, bamboo shoots, water chestnuts, walnuts, etc. Among them, lotus root has a cultivation history of about two thousand years in China, and is the largest and highest yielding aquatic vegetable in China. It not only has high nutritional value, but also has various edible methods. The highest content of carbohydrates includes certain proteins, minerals, etc. Lotus, also known as lotus, hibiscus, hibiscus, water lily, etc., is a perennial perennial aquatic plant of the lotus genus in the water lily family. The root and stem of lotus are lotus roots (also known as lotus roots). From a nutritional perspective, lotus root is rich in carbohydrates, a certain amount of protein, as well as vitamins and minerals. It also contains some special dietary components, mainly polyphenols and polysaccharides. Among them, the carbohydrate content is the highest, with a carbohydrate content of 11.5g in 100g lotus root, starch content usually ranging from 10% to 20%, and insoluble dietary fiber content of 2.2%. The lotus root powder we often drink is the extract of lotus root. Lotus root contains rich active ingredients of vitamin C to help with antioxidant and anti-inflammatory effects. In addition, lotus root also contains relatively abundant vitamin C. 100g of lotus root contains 19mg of vitamin C, which is equivalent to the vitamin C content in white radish. Therefore, eating lotus root can also help us obtain vitamin C. The average total phenolic content in fresh lotus roots of different varieties is 117mg/100g, including quercetin, catechol, gallic acid, resveratrol, coumarin, etc. Lotus root has biological functions such as antioxidant, hemostatic, and anti-inflammatory due to its diverse bioactive components. After peeling and slicing, soak the lotus roots in water before stir frying. There are many methods to quickly blanch and cook lotus roots, including frying, stir frying, and frying. The simplest method is to peel and slice the lotus roots, blanch them, and then mix them cold; You can also stew lotus root soup, such as lotus root stewed pork rib soup. Its soup is delicious and the lotus root is fragrant and soft. It is recommended to stew it in a clay pot or pressure cooker. Boil lotus root and rice together to make lotus root Congee, or change rice into quinoa, millet and other grains, or add rape, lean meat, peanuts, lotus seeds, etc. to make lotus root Congee with different flavors. Before stir frying lotus roots, it is recommended to blanch them quickly. After blanching, stir fry them quickly over high heat. This way, the lotus roots will be crispy, tender, delicious, and unchanged in color. Reminder: Regardless of the eating method, after peeling and slicing the lotus root, it should be soaked in water in a timely manner for later use, otherwise it will quickly oxidize and discolor. It can also be stewed in soup with pears, red dates, goji berries, and other ingredients. After the White Dew season, there are various fruits such as apples, pears, etc. that ripen in stages. Pear and lotus root can also be paired together to make lotus root pear soup. In addition to lotus roots and pears, you can also prepare a few washed red dates and goji berries. First, peel the lotus roots and soak them in water immediately. After removing the seeds from the pears, peel and slice them. Put the prepared lotus roots, pears, red dates, and goji berries into a pot and start stewing. When the lotus roots and pears turn yellow, they can be eaten. You can also add a little ginger for seasoning. In addition, osmanthus glutinous rice lotus root is a unique local dish and a type of dessert. Raw glutinous rice is stewed in lotus root and served with osmanthus sauce or sprinkled with some osmanthus flowers. It is worth noting that although the fragrant fried lotus root box is crispy on the outside and tender on the inside, with a delicious taste, the oil is high in energy and should not be consumed excessively. (New Society)