Fat-lowering Foods (Part 7): Recipes for Lotus Root, Tofu, and Corn

lotus root

Other names: lotus root, lotus vegetable, lotus bud, lotus herb

Lotus root contains mucoprotein and dietary fiber, which can bind with bile salts, cholesterol, and triglycerides in the body, causing them to be excreted in feces, thereby reducing lipid absorption. Lotus root also contains tannins, which have spleen-strengthening and diarrhea-relieving effects, can improve appetite and digestion, and alleviate loss of appetite. Lotus root contains a large amount of tannic acid, which has a vasoconstrictive effect and can be used to stop bleeding. Lotus root is rich in plant protein, vitamins, and trace elements such as iron and calcium, which can enhance the body's immunity.

1. Suitable for consumption by most people.

2. It is especially suitable for the elderly, children, women, and those who are weak and sick. It is particularly suitable for patients with high fever, hematemesis, hypertension, liver disease, loss of appetite, iron deficiency anemia, and malnutrition.

Lotus root can be eaten raw, cooked, juiced, or dried, ground into powder, and used to make porridge. Both raw and cooked lotus root are suitable for stir-frying, stewing, deep-frying, and as an ingredient in dishes.

Spare ribs, pork.

Lotus root is cooling in nature and should not be consumed during early pregnancy. While raw lotus root is crisp and refreshing, it can be harmful to the spleen and stomach. Those with weak digestive function or loose stools should not eat it raw.

Stir-fried lotus root strips

Main ingredients: 150g tender lotus root, 20g dried kelp, 1 green bell pepper, 1 red bell pepper.

Ingredients: 5g minced garlic, 5g shredded ginger, 3g salt, 2g chicken bouillon powder, 2g sugar, sesame oil (to taste)

practice

1. Cut the tender lotus root into strips and soak it in water; soak the kelp in water until it expands, then cut it into strips; remove the stems and seeds from the green and red bell peppers, then cut them into strips.

2. Bring water to a boil in a pot, add lotus root strips and kelp strips and cook for 2 minutes each, then remove and drain.

3. Place a wok over heat, add oil and heat until it reaches 50% of its maximum temperature. Add minced garlic, shredded ginger, and shredded green and red bell peppers and stir-fry until fragrant.

4. Add the shredded lotus root and kelp, along with salt, chicken bouillon, sugar, and sesame oil. Stir-fry until well combined.

The review describes the dish as having vibrant colors and a crisp, refreshing taste.

Vegetarian dishes are recommended.

Pan-fried lotus root cakes

Main ingredients: 200g lotus root, 250g pork (half lean, half fat), 25g dried shrimp, 15g dried shiitake mushrooms

Ingredients: 75g oil, 3g salt, 10g chicken bouillon, 3g sugar, 10g chopped scallions, 30g cornstarch

practice

1. Mince the pork and dried shrimp separately; steam the lotus root until cooked and cut it into small pieces; soak the shiitake mushrooms in water until softened and cut them into small pieces.

2. Place the pork in a bowl, add salt, chicken bouillon, sugar and chopped green onions, stir until sticky, then add dried shrimp, shiitake mushrooms and lotus root pieces and mix well. Finally, add cornstarch and mix until sticky to form the filling.

3. Shape the filling into balls weighing about 30 grams each, and then flatten the balls into a disc shape.

4. Add oil to a pan and fry the lotus root cakes over medium heat until golden brown on both sides (until cooked through).

The lotus root filling has a unique and delicious flavor.

It is strongly recommended to simmer over low heat, otherwise nutrients will be easily lost.

Tofu

Tofu is highly nutritious, rich in complete protein that is easily absorbed by the body. Soy protein can also lower blood lipids, protect blood vessel walls, and prevent cardiovascular and cerebrovascular diseases. Tofu also contains all eight essential amino acids in proportions very close to human needs. The abundant soy lecithin in tofu is beneficial for the development and growth of nerves, blood vessels, and the brain. The phytoestrogens in tofu are beneficial for menopausal women and can also help prevent osteoporosis.

1. Suitable for consumption by most people.

2. Especially suitable for the elderly and postpartum women; also suitable for those who frequently stay up late.

It can be used to cook dishes such as braised, fried, pan-fried, stewed, and soups.

Fish, eggs, kelp, and pork ribs.

1. Tofu should not be paired with spinach or scallions, otherwise it will form calcium oxalate, which is not easily absorbed by the human body and can easily lead to kidney stones.

2. Tofu contains a relatively high amount of purines and is not suitable for people with gout or high blood uric acid levels.

Tofu balls

Main ingredients: 400g tofu, 100g pork (half lean, half fat), 20g dried shrimp, 15g dried wood ear mushrooms

Ingredients: 4g salt, 4g chicken bouillon powder, 4g pepper, 1 egg white, 30g cornstarch, 10g scallion whites, 10g soy sauce, 10g cooking wine, 10g sesame oil

practice

1. Press the tofu to remove the water, mash it into a fine paste, add salt, chicken essence (2g), pepper (2g), egg white and starch, and stir in one direction until it becomes sticky.

2. Soak the dried shrimp and wood ear mushrooms in water until softened, then mince them together with the pork; finely chop the white part of the scallion.

3. Mix the minced pork, chopped scallion whites, chicken bouillon (2g), soy sauce and cooking wine together, and divide into equal-sized fillings.

4. Take a handful of tofu paste, flatten it, put in a portion of filling, squeeze it tightly and knead it into a ball shape. Make all the balls in this way.

5. Place a pot over high heat, pour in 1000 ml of water, and heat until the water temperature reaches about 90℃. Carefully place the meatballs into the boiling water and cook until done.

6. Remove the cooked tofu balls from the water, place them in a bowl, sprinkle with pepper powder (2 grams), and drizzle with sesame oil.

The texture is soft and tender, and it is rich in nutrients.

It is recommended to keep the tofu balls intact, and the water temperature should be kept at 90℃ when cooking the tofu balls, and should not be boiled.

Tofu Soup

Main ingredients: 200g soft tofu, 20g dried black fungus, 50g shepherd's purse, 30g dried scallops

Ingredients: 10g oil, 3g minced ginger, 300ml chicken stock, 5g cornstarch, 3g salt, 1g chicken bouillon powder, 1g sesame oil

practice

1. Cut the soft tofu into cubes; soak the wood ear mushrooms and dried scallops in water until softened, wash them, and tear them into small pieces; wash the shepherd's purse and cut it into shreds.

2. Pour oil into a wok and heat it to 70% hot. Sauté minced ginger until fragrant, then add dried scallops, chicken broth, diced soft tofu, wood ear mushrooms, and shredded shepherd's purse.

3. After boiling, thicken with cornstarch slurry. Before serving, add salt and chicken bouillon to taste, drizzle with sesame oil, and pour into a large soup bowl.

The product has a soft and tender texture, is rich in nutrients, and has the effect of weight loss and lipid reduction.

This recipe is recommended as a health-preserving diet for people with high blood pressure, high cholesterol, and those trying to lose weight.

corn

Other names: maize, corn, corn kernels, corn, corn, water chestnut, six grains

The vitamin E in corn can promote cell division, delay aging, lower serum cholesterol, and alleviate arteriosclerosis. Corn contains a large amount of fiber, which can stimulate gastrointestinal motility, accelerate fecal excretion, and prevent constipation, enteritis, and colon cancer.

1. Suitable for consumption by most people.

2. It is especially suitable for patients with hyperlipidemia, arteriosclerosis, hypertension, coronary heart disease, cardiovascular disease, obesity, fatty liver and cancer.

Stir-fry or stew.

Pork and spare ribs.

1. Corn should not be eaten with snails, otherwise it may cause poisoning; try to avoid eating it with oysters, otherwise it will hinder the absorption of zinc.

2. Avoid eating damp or moldy corn, as the aflatoxin it produces is carcinogenic.

Braised Pork Tenderloin with Corn

Main ingredients: 150g corn, 150g pork tenderloin

Ingredients: 30g oil, 1g sugar, 5g soy sauce, 5g cornstarch, 10g chopped green onion, 3g shredded ginger, 5g sliced ​​garlic, 3g salt, 10g cooking wine, 1g chicken bouillon powder, 5g sesame oil

practice

1. Cut the pork tenderloin into cubes, add sugar, soy sauce and cornstarch, mix well and marinate for 30 minutes.

2. Wash the corn and drain the water.

3. Heat oil in a wok, add chopped green onions, shredded ginger and sliced ​​garlic and stir-fry until fragrant. Add diced pork tenderloin and stir-fry until it changes color. Then add corn, salt, cooking wine and chicken essence and stir-fry until cooked. Drizzle with sesame oil and it's ready to be served.

Corn is rich in B vitamins, which have a good promoting effect on the function of the nervous system.

It is recommended as a low-fat, healthy food that can be consumed regularly.

Corn pancakes

Main ingredients: 100g tender corn kernels, 200g corn flour, 100g wheat flour, 6 eggs

Ingredients: 50g oil, 60g sugar, 1g baking powder

practice

1. Put corn flour and wheat flour into a bowl, add sugar and egg liquid and stir until it becomes a thick paste, then add baking powder and stir well.

2. Boil the corn kernels in boiling water until cooked, then drain.

3. Pour the corn kernels into the corn paste and mix well.

4. Grease a pan with oil, heat it up, pour in the cornmeal mixture, spread it into a pancake about 0.5 cm thick, cover it, and cook over low heat until golden brown. Flip it over and cook until the pancake is cooked through. Remove from the pan and serve.

Corn is nutritious and delicious, and simple cooking methods can make it mouthwatering.

It is recommended that it be eaten as a staple food.