Can radish and lotus root be stewed together?

Generally, radish and lotus root can be stewed together. Both are mild in nature and do not conflict nutritionally, complementing each other in taste. Only individuals with spleen and stomach deficiency-cold should consume them in moderation. If in doubt, it is recommended to consider your body constitution when combining ingredients for cooking. Detailed analysis is as follows:

Radish is cool in nature and sweet in taste, helping clear heat, promote fluid production, aid digestion, and relieve food stagnation. Lotus root is cold in nature and sweet in taste, capable of clearing heat, cooling the blood, strengthening the spleen, and stimulating the appetite. When stewed together, they do not produce any toxic substances. After stewing, the radish becomes soft and tender while the lotus root remains pleasantly sweet, creating a fragrant and flavorful broth. This combination not only enhances the texture and taste but also provides more balanced nutrition, making it suitable for daily consumption by most people, especially beneficial during autumn and winter for warming the body and nourishing the stomach.

However, since both ingredients possess certain cooling properties, excessive consumption may lead to discomfort such as bloating or diarrhea in individuals with spleen and stomach deficiency-cold. It is advisable to add warming ingredients like ginger or red dates during stewing to neutralize the cooling effects. Additionally, lotus root has a relatively firm texture and should be pre-soaked or cut into thin pieces to ensure it becomes tender during cooking and to avoid digestive issues. Radish can be added later than lotus root to preserve its crisp and tender texture.

Before stewing, soak the lotus root in clean water to prevent oxidation and discoloration. Ensure all ingredients are thoroughly cooked before consumption. If gastrointestinal discomfort occurs after eating, adjust your dietary combinations promptly.