The taste of raw lotus root is a little old and not too crisp, is it not fresh

are relatively brittle. Eating it raw doesn't always feel healthy. And sometimes it's not crispy, not because it's not fresh, it's because the varieties of lotus root are different.

Some are good for cooking, some are good for soup. You can ask the seller when you buy.

Lotus root is divided into glutinous root and crispy lotus, crisp root is more suitable for stir-fried or cold dressing, the taste is crisp and refreshing, and the moisture is large. The glutinous lotus root is suitable for stewing soup, and the taste is relatively soft and glutinous. If crispy lotus root is used in the stewed soup, it is no wonder that the stew is not soft and glutinous, and it is not delicious.

Therefore, it is very important to choose the right lotus, so when we buy lotus root, how should we distinguish between glutinous root and crispy lotus?

Everyone knows that lotus roots have holes. There are roughly two types, seven-hole and nine-hole. The seven-hole one is generally glutinous lotus, with less water content and higher starch content, so the taste is very soft and glutinous.

The nine-hole is a crispy lotus root, which has a crispy taste and a sweet taste when eaten raw. By observing the number of holes, we can tell that it is glutinous lotus root and crispy lotus. But this method doesn't seem to be very practical when we buy lotus root, after all, it is impossible for people to cut it for you to see, so what other way can we distinguish between glutinous root and crispy root?

Quite simply, we can easily tell by looking at the shape of the lotus root. First of all, glutinous lotus root is generally brown, the color is dark, it looks a little black, and it is rough, the branches are relatively thick and short, and it looks very ugly. If you want to buy glutinous lotus root, you can't go wrong with buying this kind of lotus root.

The crisp lotus root is white in color, very smooth, looks clean, and the branches are relatively slender. Compared to glutinous lotus root, it looks much better, and if you want to buy lotus root to stir-fry or cold salad, you can buy such a lotus.

In addition to looking at the shape, we can also weigh the weight. Because the starch content in the powder root is relatively high, it will be heavier when weighed; The crispy lotus root will be relatively light. Therefore, if you want to buy glutinous lotus root, you should pick a heavy one, and if you want to buy a crispy lotus root, you should choose a light one.

If conditions permit, we can also break a piece and taste it, the taste is glutinous lotus; The sweeter one is the crispy lotus root. You can also break it open and take a look, there will be more glutinous lotus silk.

It is recommended to eat cooked better, lotus root is a very delicious food, lotus root can help everyone to detoxify heat, can help people with bad breath to ventilate, but lotus root is divided into raw and cooked food, the effect of raw and cooked is not the same, what is the effect of raw and cooked lotus root?

The effects of raw and cooked lotus root are different.

Whether it is a crispy and tender cold lotus root or a cooked glutinous rice lotus, it can arouse everyone's appetite. There is also a difference in the efficacy of eating raw and cooked.

Lotus root is cold, and eating it raw can clear heat and moisten the lungs. The method can be cold, or the fresh lotus root juice can be squeezed and mixed with fresh pear juice, sugarcane juice, etc., which can ** thirst, anxiety and other symptoms, and it is also very effective in relieving acne symptoms. When eating raw, wash and peel the lotus root, scald it with boiling water, and then cut it into thin slices.

It should be noted that people with spleen deficiency and stomach cold, and diarrhea should not eat raw lotus root.

After cooking, the lotus root changes from cold to warm, which can strengthen the spleen and appetize, stop diarrhea and solidify essence. In addition, people who often use their brains eat more lotus root, which can play a role in nourishing blood and marrow, calming the nerves and strengthening the brain; Women eating lotus root can achieve the effect of regulating blood, replenishing blood, and adjusting complexion. Lotus root can be made into fresh lotus root stewed pork ribs, shrimp lotus root, fish-flavored lotus root, glutinous rice root, and can also be made into lotus root meatballs, lotus root dumplings, lotus root porridge, etc.

Raw lotus root can dehumidify, cooked can tonify the spleen. Traditional Chinese medicine believes that the cold nature of the lotus root can be sweet and cool into the stomach, which can eliminate blood stasis and cool blood, clear away annoyance and heat, and quench vomiting and thirst; Cooked lotus root, warm in nature, has the effect of nourishing the stomach and nourishing yin, strengthening the spleen and invigorating qi, and is a good food supplement.

It's up to you to like it.

It is best to blanch it in boiling water to eat it raw. Then slice it and salad.

Summary. Hello, autumn crispy lotus root quality taste. The crispy lotus root has a low starch content and is suitable for cooking. Palate: Crisp, tender and slightly sweet.

Hello, autumn crispy lotus root quality taste. The crispy lotus root has a low starch content and is suitable for cooking. Palate: Crisp, tender and slightly sweet.

The most effective way to quickly distinguish between crisp and powdery lotus root is to pick up the lotus root with your hand and feel the weight of the infected orange lotus root, because the lotus root contains less starch and is lighter. Powdered lotus contains a lot of starch, so there will be a sense of weight leakage when you pick it up. It is also possible to weigh.

There will be no difference in weight between crispy lotus root and flour lotus root of the same size. Powdered lotus root is heavier than crispy back-beam lotus.

The most direct way to quickly distinguish between crisp lotus root and powder lotus root is to use burning eyes to observe the skin of the lotus root and the blind skin. The skin of the crispy lotus root is beige and very light. And the luster is delicate. The skin of the pink lotus root is beige and dark messy color. The skin of the powder root is clumsy and dull.

The crispy lotus root has less starch content and a crisp and tender taste, which is suitable for stir-frying or stir-frying lotus root. Empty acres of fried lotus root slices to fry lotus root slices, select fresh and crisp lotus roots, peel and wash and cut into thin slices. Add cooking oil to the pot, stir-fry over high heat with lotus root slices, add salt to taste, stir-fry and put on a plate.

The fried lotus root slices are crispy, tender and slightly sweet.

The reason why the dry lotus root strips are not crispy enough may be due to the following reasons:

1.The moisture of the lotus root is not completely squeezed dry: during the drying process, if there is more moisture on the surface of the lotus root, it will not be able to make it completely brittle. Before frying, you can place the cut lotus root strips on gauze or kitchen paper towels to absorb excess water.

2.Insufficient or too high heat: Insufficient heat will cause the surface of the lotus root to dry out, but the inside will still remain moist; If the heat is too high, it is easy to cause the surface of the lotus root to be scorched and the inside to be unripe, which will affect the taste.

It is recommended to stir-fry over medium-low heat, stir-frying evenly until the lotus root strips are golden brown and crispy.

3.Insufficient or too much oil: When the amount of oil is insufficient, the lotus root strip is not oily enough, and it cannot achieve the desired crispness; Too much oil will make the lotus root sticks too greasy.

Generally speaking, it is recommended to use an appropriate amount of oil to let the lotus root noodles soak the oil evenly, and turn them frequently to avoid excessive frying.

4.The quality of the lotus root strips selected is not good: some lotus root strips themselves are relatively soft in texture, and even if the above three points are achieved, it is difficult to achieve the desired crispness. It is recommended to choose lotus root sticks with a firm texture, or try to evenly coat a small amount of dry starch on the surface of the cut lotus root sticks to enhance their taste.

Lotus root is not easy to cook, like to eat crispy lotus root water to boil for 2-5 minutes, like to eat powder lotus root water to boil more than 10 minutes. As for how long it takes for the lotus root to cook, it depends on the thickness of the lotus root you cut with a knife and the size of the lotus root. Secondly, the soup should be cut into thick pieces and boiled until it turns purple in color and tastes without astringency.

The lotus root should be bought with fat and thick meat, so that the stewed lotus root will be more powdery.

Benefits of eating lotus root:

The hemostatic lotus root section contains tannic acid and vitamin K, which has the effect of constricting blood vessels. If there is nosebleeds, coughing up blood, and blood in the sputum, you can use fresh lotus root and fresh white grass root water or raw arborvitae leaves to decoction.

2.Stasis. Ancient books say that lotus root juice can eliminate blood stasis and blood will not disperse. Therefore, the lotus root is eaten raw or pounded with juice and wine, which can break the blood and dissolve blood stasis, reduce swelling and detoxify. Traditional Chinese medicine believes that it is a good dietary therapy for stopping bleeding without leaving stasis.

3.Laxative.

Lotus root is rich in dietary fiber and mucin, but it is not high in calories, so it can control weight, help reduce blood sugar, triglycerides and cholesterol levels, promote intestinal peristalsis, and prevent constipation and hemorrhoids.

4.Anti-aging and anti-cancer.

Vitamin C and polyphenols in fresh lotus root can improve immunity, delay aging, and prevent cancer.

Lotus root slices can generally be fried in two or three minutes

It is best not to eat lotus root raw. Some lotus roots are parasitic with fasciolias, which can easily cause fascioliasis. If a person eats a raw lotus root with cysts, the cysts will develop into adult worms in the small intestine, and the adult worms will attach to the intestinal mucosa, which will cause intestinal damage and ulcers, make people have abdominal pain, diarrhea, indigestion, and children will also have facial edema, developmental delay, mental retardation and other symptoms.

In addition to not being suitable for raw consumption, lotus root also has the following precautions for eating:

1. People with spleen deficiency and stomach cold, and those who are prone to diarrhea should not eat raw lotus root, which is cold in nature, and it is difficult to digest raw cold salad, which hinders the spleen and stomach, so it is advisable to eat cooked lotus root.

2. Blackened and odorous lotus root should not be eaten. You should choose a yellow-brown skin with thick and white flesh, and pay attention to the lotus root that has no injury, no rot and no rust spots, and is constantly knotted without shrinking and not changing color.

3. Do not use iron tools when boiling lotus root, so as not to make the lotus root turn black during the cooking process.

Yes, but it needs to be cleaned.