How to tell whether lotus root is soft or crispy? How to choose lotus root?

We all know that lotus root is a common food. It can be eaten in a variety of ways. It can be fried, boiled in soup, stir-fried, etc. Different ways of eating have different flavors and tastes, and are deeply loved by people. Lotus roots can be powdery or crispy, so how do you judge whether lotus roots are powdery or crispy? Let's take a closer look!

How to tell if lotus root is soft or crispy

1. Look at the appearance

Lotus roots have two shapes depending on the variety. One is long and thin. The other is short and thick. Long and thin ones are usually crispy. On the contrary, short and thick ones are powdery.

2. Look at the color

Comparing the two types of lotus roots, the one with darker color and poorer glossiness is the pink one. Its color is pink or yellow. The one with brighter color, better glossiness and looks fresh is the crisp one.

3. Touch the epidermis

When choosing, we can touch the skin of lotus root. Generally speaking, the ones with rough skin are powdery, while the ones with smooth and delicate skin are crispy.

4. Look at the lotus root silk

Lotus roots all have one thing in common, whether they are pink or crispy, they all have silk. When selecting, you can also judge whether the lotus root is pink or crispy based on the number of silks. The method is very simple, just break the lotus root stem. The lotus root with more silk is pink, and the lotus root with less silk is crispy.

Lotus root is very nutritious, containing a large amount of protein, fat, carbohydrates and a variety of trace elements. It has the effects of clearing heat and cooling blood, strengthening the spleen and appetizing, stopping bleeding and dispersing blood stasis. It is a food that people like very much. In the process of making dishes, lotus roots are used in different dishes according to their different properties. Crisp lotus root contains more water, is crispy and delicious, and is generally used for stir-frying or cold salad. Pink lotus root has less water content and is mainly used with meat for soup. It has a soft, glutinous, delicate and sweet taste.

How to choose lotus root

1. High-quality lotus roots have a straight shape, with full and thick nodes in the middle and smaller nodes on both sides.

2. The longer the distance between the nodes of the lotus root, the more mature the lotus root is and the softer it tastes. If the lotus root is uneven in shape, with a black or wounded skin, it is of poor quality.

3. High-quality lotus roots have a small amount of wet mud, are yellow-brown in color, and have a shiny surface. If the lotus root is particularly white, it may have been treated with chemicals.

4. If the lotus root is sold cut, observe the following cross section. Good lotus roots have larger holes and more juice. If the holes are mixed with a lot of sand or even black, it means it is a low-quality lotus root and you should never buy it.

Lotus root eating tips

1. Observe the cross section of the lotus root being cut and sold. The ones with 9 holes are pond lotus roots, while the ones with 11 holes are field lotus roots.

2. Lotus root can be eaten raw or cooked. The simplest and most delicious way to cook lotus root is to make sweet and sour lotus root slices. Just cut the lotus root into thin slices, blanch it in boiling water, and then mix it with vinegar and sugar.

3. People who are prone to diarrhea and poor digestion should eat less, and postpartum women should also eat less.

4. Soak the lotus root in water and scrub it clean with a steel wool. This not only cleans the concave parts, but also avoids wasting too much pulp by peeling with a knife.

5. Soak the cut lotus root in water and take it out when eating or cooking to prevent it from oxidizing and turning black.

6. Lotus roots with a little wet mud are easier to preserve. If the lotus root is cut, wrap the cut with plastic wrap and put it in the refrigerator to keep it fresh for a few days.