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Lotus Seed
The dried seed of the lotus flower, used in both sweet and savoury dishes.
2 道食譜用到這項食材
傳統中醫食療中
傳統脈絡，不是醫療建議。這是食材在古典食療烹飪中的觀點，不是治療宣稱。
Lotus seed is traditionally classed as sweet, slightly astringent and neutral, with classical associations to the Spleen, Kidney and Heart. In food therapy it is chosen as a calm, balanced ingredient in nourishing broths.
Red lotus seeds are common in savoury soups; white varieties appear in sweet soups and desserts. Soak dried seeds before a long simmer if you want them fully soft.