Lotus is the best choice for lotus tea. There are 9 colors of lotus, and the tea soup brewed with yellow lotus is the most fragrant.

Lotus tea has a faint fragrance at the entrance, leaving fragrance on teeth and cheeks. Drinking more than a few times will make you feel rich and fragrant, and it can also relieve fever and clear fire. In addition, lotus flower tea is also rich in pollen, vitamins, 17 amino acids, antiasthmatic acid, calcium, zinc, iron and other trace elements needed by human body, which can calm the nerves, benefit the liver and spleen, stop bleeding, benefit the eyes and ears and eliminate bad breath. In particular, β -carotene in lotus powder has anti-cancer, anti-cancer and anti-calculus effects.

Brewing method: First, wash the water lily, put it in a teapot and soak it in boiling water for 5 minutes.

Stem: A fragrant stem is fragrant.

Cut the lotus stalks into nests, and choose the water lily stalks "Too Cold Water". After being cut into strips, it is fried with strong fire, which is delicious and crisp, and even has a stalk connected with short silk when bitten.

Leaves: Vegetables steamed with lotus leaves taste delicious and stay fragrant.

In summer, people also like to steam vegetables with lotus leaves. "steaming with lotus leaves can make lotus fragrance penetrate into the meat, which is fragrant and delicious; On the other hand, lotus leaves contain nuciferine, nuciferin, keratin and other substances, which have the functions of relieving summer heat, quenching thirst and promoting fluid production, and regulating the spleen and stomach. " Mr. Zhang, a staff member of Shunde Dietetic Association, explained the special interest of Shunde people in steamed dishes with lotus leaves.

Deng Yongjian, head of Shunde Fengcheng Hotel, told the reporter that one of its signature dishes in summer, "Land of Fish and Rice", is to use lotus leaves as the bottom, spread sticky rice and steam freshwater fish. Tender fish has sticky teeth of glutinous rice and faint lotus leaf aroma, which is very popular among the public.

"Huoxiang Roasting" is another new cooking method. Lotus fragrance, salt fragrance and seasoning fragrance are combined into a refreshing compound fragrance. Shunde restaurant's famous "grilled fish with fresh lotus leaves" is made by wrapping seasoned fish pieces with fresh lotus leaves and baking them with fried coarse salt, which is rich in fragrance, delicious and smooth. Later, a chef "invented" "bamboo tube fragrant roast and tin foil fragrant roast", and the representative dishes are "bamboo tube fragrant shrimp" and "bamboo shellfish fragrant tin foil roast".

Stems and fruits: rich in taste and good for health.

There are many ways to make lotus roots. Garlic-flavored fresh lotus root clip is an innovative dish this year. A slice of cucumber, a slice of meat, a slice of mushroom and a slice of carrot, steamed two couplets, sandwiched alternately, and then added with garlic and onion. The fragrance is rich in garlic, crisp cucumber, delicious mushroom and sweet carrot.

The Baihua Lotus Root Meat Roll in Nanhai Happiness Building is a good choice for diners who like vegetables but don't want to let go of meat. This dish uses thin slices of meat to roll diced lotus roots to attract diners.

Lotus seeds are the best in dishes. Lotus seeds are the main lotus dishes in Liyumen, which are rich in nutrition and have the effects of invigorating spleen, benefiting lung and nourishing heart.