WHY IT'S GOOD TO EAT LOTUS ROOT

In Cantonese, the lotus root is referred to as lin ngau which is homophonic to 'having enough for the year".  I saw these lotus root at the market during the weekend and selected four older ones to make soup. 

I would cut the root into slices and then boil it in a pot with dried anchovies, red dates and a few slices of old ginger.  One tip to get rid of the fishy smell of the anchovies is to fry them in a bit of oil first before putting them to boil in the water for about an hour or so.  The soup is delicious and nutritious. 

For those who are interested, here is some information about the health benefits of eating lotus root.

LOTUS ROOT AND ITS MEDICINAL PROPERTIES

Lotus root is sweet and can be eaten as fruit, sliced and stir fried, or stuffed with glutinous rice in its flue-shaped holes and steamed as dessert. Tender young lotus roots are good for salads while starchy mature lotus roots are good for making soups. Ground mature lotus root powder makes wonderful thick soup and dessert soup. It also stops diarrhea, clears Heat and improve appetite. Lotus roots contain much iron, vitamins B & C. The rich fibre content of lotus roots stimulates peristalsis and relieves constipation. Drinking 2 to 3 glasses of lotus root juice a day can stop bleeding of the esophagus an stomach (vomiting blood); bleeding of the rectum, intestines or stomach (blood in feces); nose bleeding or gum bleeding. Lotus root soup also serves similar purposes. Patients with high fever can drink it cold, while those with steady temperature should drink it warm.

Source: http://www.chinesefood-recipes.com/food_articles/lotus_roots_medicinal_properties.php