How to Eat Fresh Lotus
In the midsummer season, the graceful lotus in the pond not only has ornamental value but also rich edible value. This aquatic plant, with both medicinal and nutritional benefits, can be used in dishes from its petals to its pistils. This article will systematically analyze creative ways to eat lotus and provide professional dietary advice for special groups.
Four Creative Lotus Recipes
1. Crispy Lotus Tempura
Select complete petals picked early in the morning, rinse with clean water, and dry the surface moisture with kitchen paper. Prepare the secret coating: mix low-gluten flour and cornstarch in a 3:1 ratio, add chilled soda water and egg yolks, and stir to a consistency similar to thick yogurt. Fry the petals one by one at 170°C oil temperature, turning them over after 30 seconds to maintain a crispy texture. Accompany with plum powder or honey and yuzu jam to enhance the flavor.
2. Lotus Green and Egg Flower Soup
Cut the unopened lotus petals into shreds and cook with dried bonito broth to bring out the fresh taste. After the broth starts boiling, turn to low heat, pour in the beaten local eggs to form cloud-like egg flowers, and finally sprinkle in the shredded petals and simmer for 1 minute. This method maximizes the retention of vitamin C and lotus alkaloids, and it is recommended to pair with shiitake mushrooms to increase dietary fiber.
3. Lotus Pancake Trio
Prepare the young leaves, petals, and pistils of the lotus separately: blanch the young leaves to remove bitterness and chop them finely, shred the petals, and dry and grind the pistils into powder. Mix the three ingredients in a 1:1:0.5 ratio, add buckwheat flour and yam paste to make the batter. When pan-frying, be careful to control the heat, and drizzle with osmanthus honey when both sides are golden brown, offering a combination of crisp and soft textures.
4.莲子荷花养生粥
Select fresh lotus seeds from the current season, and cook them with glutinous rice and brown rice in a 2:1:1 ratio. When the porridge is thick, add whole lotus petals and simmer over low heat for 10 minutes. Before serving, mix in wolfberries and pitted red dates, making it a nutritious morning delicacy.
Complete Analysis of Lotus Diet for Pregnant Women
Pregnant women should follow three principles when eating lotus: prefer cooked methods, limit daily intake to 100g, and avoid the sensitive early stage of pregnancy. The quercetin rich in lotus can enhance vascular elasticity, but the alkaloids in the pistils need to be decomposed at high temperatures. It is recommended to include petals in the diet 2-3 times a week, which can effectively supplement vitamin K and plant flavonoids.
In special cases, extra attention is needed: pregnant women with gestational diabetes should avoid fried methods, and those with hypertension should be cautious with pickled lotus products. The best time to eat is 2 hours after lunch, paired with vitamin C-rich fruits like kiwi to promote nutrient absorption.