Stuffed Lotus Root with Glutinous Rice
by Connie Chen
Favorite
Difficulty
Easy
Time
1h
Serving
3
Lotus root is a low-fat food with high nutritional value. Lotus root is rich in vitamin C and crude fiber. It can not only help digestion and prevent constipation, but also supply carbohydrates and trace elements needed by the body, prevent arteriosclerosis, and improve blood circulation. Good for health.
The cooked lotus root is rich in iron, which can be eaten by people who are weak and anemia. Many people will scrape off the lotus root skin, but this is actually a waste. The lotus root skin is rich in cellulose, if it is not moldy, rotten, or black, you don't need to throw it away. The lotus root will turn black after heating, because it is rich in reducing substances such as vitamin C and iron, which will oxidize when heated, and the color will become darker. To stew lotus roots for a long time, it is best to use ceramic or stainless steel utensils, avoid using iron or aluminum pots, and try not to use iron knives to cut lotus roots to reduce oxidation.
The cooked lotus root is rich in iron, which can be eaten by people who are weak and anemia. Many people will scrape off the lotus root skin, but this is actually a waste. The lotus root skin is rich in cellulose, if it is not moldy, rotten, or black, you don't need to throw it away. The lotus root will turn black after heating, because it is rich in reducing substances such as vitamin C and iron, which will oxidize when heated, and the color will become darker. To stew lotus roots for a long time, it is best to use ceramic or stainless steel utensils, avoid using iron or aluminum pots, and try not to use iron knives to cut lotus roots to reduce oxidation.
