Lotus roothas nutritional value:1. Cool blood and clear heat: Fresh lotus root has a cold nature, which can help in treating hot conditions;

it is particularly beneficial for those with symptoms of heat, such as thirst, nosebleeds, coughing up blood, or bleeding from the lower parts of the body.2. Promote bowel movements and stop diarrhea; strengthen spleen and stimulate appetite: Lotus root contains mucoprotein and dietary fiber,which can combine with bile acids, cholesterol, and triglycerides in the human body, helping to excrete them through feces and thereby reducing fat absorption.Lotus root emits a unique fragrance and also contains tannins, which have some spleen-strengthening and diarrhea-stopping effects,

helping to enhance appetite, promote digestion, stimulate stomach functions, and benefit those with poor appetite or digestive issues.3. Tonify blood and flesh: Lotus root is highly nutritious and rich in iron, calcium, trace elements, plant protein, vitamins, and starch,it has obvious effects on replenishing blood and qi, enhancing human immunity.Thus, traditional Chinese medicine refers to it as “mainly nourishing the center and nurturing the spirit, increasing energy.”4. Stop bleeding and disperse blood stasis: Lotus root contains a large amount of tannic acid,

which has vasoconstrictive effects and can be used for stopping bleeding.Lotus root also has cooling and dispersing effects on the blood, according to traditional Chinese medicine; it stops bleeding without leaving clotsand is an excellent food remedy for hemorrhagic symptoms caused by heat conditions.

Cuisine and benefits: Private kitchen dish, liver regulation, blood nourishment, constipation relief, coldness from below treatment, anemia improvement.Taste: Fresh fragrance; cooking method: stewing.

The ingredients for making the dish are:

Main ingredients:

　　Mutton (fatty and lean) 960 grams, lotus root 1000 gramsSeasonings:Red fermented bean curd 5 grams, dried tangerine peel 3 grams,

Green garlic 50 grams,Fresh ginger 120 grams.1. Cut the mutton into pieces and boil it in boiling water; remove from heat and rinse with cold water before using.

2. Peel the lotus root, wash, flatten, and cut into pieces.3. Clean the green garlic and cut into segments.4. Peel the ginger, flatten, and chop finely.5. In a wok, stir-fry the chopped ginger, green garlic head, fermented red bean curd, mutton pieces, add cooking wine,add water, then add dried tangerine peel and lotus root pieces; transfer to a clay pot and stew until the mutton and lotus root are cooked.Taste test and serve directly from the pot.120 grams

1. Cut the lamb shank into pieces, blanch in boiling water, rinse with cold water and set aside.

2. Peel and wash the lotus root, flatten it, then cut into pieces.

3. Clean the green onion, and slice it into segments.

4. Remove the skin from the ginger, flatten it, and chop finely.

5. Heat oil in a wok, stir-fry the ginger and green onions, add the fermented black bean, lamb shank pieces, sprinkle with cooking wine, pour in water, add the dried tangerine peel and lotus root pieces, transfer to a clay pot for slow simmering until the lamb shanks and lotus roots are cooked. Taste and adjust seasoning before serving.