What are the edible benefits of eating lotus root in summer?

　　Summer is here, and fresh lotus roots are on the market. My baby at home is feeling uncomfortable and has a little phlegm. So I am going to make some fried lotus root strips. They have a fresh and crisp texture and are appetizing and a delicious home-cooked dish.

　　Edible effects of lotus root

　　1. Strengthen gastric mucosa

　　Vitamin C and protein work together to bind various cells, promote the production of collagen, and strengthen the gastric mucosa.

　　2. Prevention anemia

　　Prevent anemia and assist liver movement.

　　3. Improve gastrointestinal function

　　Tannin has anti-inflammatory and astringent effects, improving gastrointestinal fatigue. Lotus root also contains mucin, a carbohydrate protein that can promote the digestion of protein and fat, thus reducing the burden on the gastrointestinal tract.

　　4. Stop bleeding

　　Lotus root has certain effects on thrombocytopenia and purpura. It is also effective for bleeding caused by blood heat. In addition, lotus root powder nourishes the spleen and kidneys, nourishes the kidneys and liver, and nourishes the marrow and blood.

　　【Stir-fried lotus root strips】

　　Ingredients: 1 section of lotus root, 1 green pepper,

　　Accessories: appropriate amount of oil, appropriate amount of salt, 20g of oyster sauce, 10ml of light soy sauce, 3g of sugar, 3ml of vinegar, appropriate amount of onion and ginger, 2 dried chili peppers, appropriate amount of water starch, appropriate amount of chicken essence,

　　step:

　　1. Peel the lotus root and cut into strips. Soak in clean water and add a little white vinegar.

　　2. Wash the green pepper and cut into strips, chop the green onion, ginger and pepper and set aside.

　　3. Take a small bowl, add oyster sauce, light soy sauce, sugar, and appropriate amount of water, mix and set aside.

　　4. Pour oil into the pot and saute onion, ginger and pepper until fragrant.

　　5. Add lotus root and stir-fry.

　　6. Then add the prepared sauce.

　　7. Add a little water and boil for a moment, then pour in a little balsamic vinegar.

　　8. Add green pepper and stir-fry, add a little chicken essence.

　　9. Pour in water and starch to thicken the gravy and turn off the heat.

　　Tips

　　Soak the lotus root in water and add some white vinegar to prevent the lotus root from discoloring or turning black.

　　Do not use an iron pan when frying the lotus roots, as the lotus roots will change color and turn black, affecting their appearance.

　　A final drizzle of balsamic vinegar enhances the taste of the dish.