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中医认为,生藕性寒,有清热除烦志功效,煮熟后由凉变温,有养胃补阴、健脾益气养血的功效。因此,莲藕在秋季养生食谱中占有重要地位。人们常见的莲藕一般分为七孔藕和九孔藕。七孔藕有称红花藕,外皮为褐黄色,体型短粗,生吃味道苦涩;九孔藕有称百花藕,外皮光滑,呈银白色,体型细长,生吃脆嫩香甜。无论哪种莲藕,其营养价值相差不大,只要新鲜都合适煲汤。做法:
Chinese medicine believes that raw raw lotus cold, heat removal in addition to annoying effect, cold cooked by warming, nourishing stomach Yin, spleen Qi nourishing effect. Therefore, lotus root in the fall regimen occupies an important position. Common lotus root is divided into seven holes lotus and nine hole lotus root. Seven lotus root lotus said red lotus root, the skin is brown, short stature, raw taste bitter; nine lotus root lotus lotus root lotus, smooth skin, was silvery white, slender body, raw and crisp sweet. No matter what kind of lotus root, the nutritional value is not much difference, as long as fresh are suitable soup. practice: