Stock：in stock
Quick Overview
BBD：01/01/3000
Weight：600g
FCL volume：1
Fresh Vegetable
£5.95
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莲藕微甜而脆，可生食也可做菜，而且药用价值相当高，它的根根叶叶，花须果实，无不为宝，都可滋补入药。
用莲藕制成粉，能消食止泻，开胃清热，滋补养性，预防内出血，是妇孺童妪、体弱多病者上好的流质食品和滋补佳珍。
适宜人群: 一般人群均可食用
1． 老幼妇孺、体弱多病者尤宜，特别适宜高热病人、吐血者、高血压、肝病、食欲不振、缺铁性贫血、营养不良者多食用
2． 藕性偏凉，产妇不宜过早食用；藕性寒，生吃清脆爽口，但碍脾胃。脾胃消化功能低下、大便溏泄者不宜生吃
3． 藕煎汤内服顺气宽中，炒炭可止血散瘀，用于各种出血症。一般产后1～2周后再吃藕可以逐渐得到缓解。
饮食宜忌:
宜
莲藕与莲子同食，可以补肺益气、除烦止血。
莲藕与百合同食，可以润肺止咳、清心安神。
莲藕与糯米同食，可以补中益气、滋阴养血。
莲藕与姜搭配，对心烦口渴、呕吐不止有一定疗效。
莲藕与猪肉同食，可以健脾养胃。
藕+章鱼+红枣：章鱼与藕、红枣搭配，补而不燥、润而不腻、香浓可口，具有补中益气、养血健骨、滋润肌肤的功效。[4]
莲藕+核桃仁：莲藕与桃仁搭配食用，有活血破淤作用。适用于妇女产后恶露排除不畅或闭经等症。
莲藕+鳝鱼：两者搭配食用，具有滋养身体的显著功效。此外，莲藕含有大量食物纤维，属碱性食物，而鳝鱼属酸性食物，两者合吃，有助于维持人体酸碱平衡，是强肾的食疗良方。
莲藕+生姜：莲藕有清热生津、凉血止血、补益脾胃、补虚止泻等功效，若与有同样功效的生姜搭配食用，对心烦口渴、呕吐不止有一定疗效。
莲藕+粳米：营养丰富的莲藕若与粳米搭配食用，有健脾、开胃、止泻、益血等功效，适用于年老体虚、食欲不振、大便溏薄、热病后烦渴等症。
忌:莲藕与菊花同食，很可能会导致肠胃不适。
烹饪指导:
1． 藕可生食，烹食，捣汁饮，或晒干磨粉煮粥。
2． 食用莲藕要挑选外皮呈黄褐色、肉肥厚而白的。
3． 藕生熟食适用于炒、炖、炸及做菜肴的配料，如“八宝酿藕”、“炸藕盒”等。
4． 煮藕时忌用铁器，以免引致食物发黑。
5． 没切过的莲藕可在室温中放置一周的时间，但因莲藕容易变黑，切面孔的部分容易腐烂，所以切过的莲藕要在切口处覆以保鲜膜，冷藏保鲜一个星期左右。
食谱：
【煎藕夹】
先将鲜藕去皮洗净，切成薄片，必须两片连在一起，将肉剁碎，放入葱、姜、盐、糖、味精等佐料，然后把肉夹在两瓣薄藕片中。藕夹包好后就是和面，在面里加上两个鸡蛋，面浆调好后，把藕夹放在面里沾滚，让面浆糊住藕孔，然后放进油锅里煎炸。待藕夹炸到八成熟，再捞起放在平锅里煎炒，将油炕干起脆，直到呈现出黄里透红的颜色，加上香料和白醋，黄澄澄、油润润、香酥可口的煎藕夹便做成了。
【栗子莲藕汤】
材料：莲藕 750克，栗子20个 ，葡萄干1/3杯 (可有可无)
做法：
1．将莲藕表面洗净，皮用刀背刮去薄膜后，切0.5公分的片状，藕节须切除。栗子去壳、去膜后备用。
2．将莲藕、栗子与水入煲，放到炉火上加热至沸后，改中火煲40分钟。
3．加入葡萄干，再煲5分钟，加入调料即可(喜甜的可放糖，或者加入盐来调味)。
【酸辣藕片】
口味：洁白光亮，酸辣可口
主要材料：莲藕500克、红辣椒5个、青辣椒5个、生姜1小块
调味料:柠檬酸1/2大匙、精盐1小匙、味精1/2小匙
1．莲藕洗净削皮，切成厚薄均匀的片，放入沸水中氽水后迅速捞出，浸泡在凉开水中；辣椒洗净去籽，切成环状；姜洗净切末。
2．取一个大碗，加入精盐、味精、姜末、辣椒、柠檬酸、藕片，一起浸泡3至4个小时后即可食用
| FCL volume | 1 |
|---|---|
| BBD | 1 Jan 3000 |
| Price | £5.95 |
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