What kind of lotus root is fresh, what kind of lotus root is good

Lotus root is on the market in all seasons, with summer and autumn as the best, and summer as called"Floral lotus", the autumn is called"Osmanthus lotus"。

Pay attention to the following points when buying lotus root:

1.The surface is yellow, and there is a fragrance in the broken place, and the lotus root treated with industrial acid looks white and smells sour.

2.The body of the lotus root is thick and long, and the knots are short. The second section of lotus root is best counted from the tip of the lotus.

3.The lotus root has many knots, the tip is more tender, it can be mixed and eaten, the middle section can be fried, and the old one can generally be stuffed with glutinous rice and boiled into osmanthus sugar lotus.

Select. Lotus root is the underground stem of the lotus, the lotus root pore is a ventilation hole, the plant gas transportation under the water supply, it is a starchy food, it is easy to have a sense of satiety when eaten, the taste is slightly sweet and crisp, it can be eaten raw or cooked.

According to traditional Chinese medicine practitioners, lotus root can invigorate blood circulation and dispel blood stasis, known as the Tongle of blood vessels, and has high therapeutic value, and raw food can cool the blood; Cooked food has the effect of nourishing blood and reassuring the mind.

The joints are thick and short.

The number of lotus nodes will not affect the quality, and when purchasing, you should choose a thicker and shorter lotus root, with sufficient maturity and better taste.

The spacing between the lotus nodes is long.

The longer the spacing between the lotus roots, the higher the ripeness of the lotus root and the softer the taste.

The shape should be full.

The lotus root should be full in appearance, and do not choose a lotus root with an incomplete appearance.

With wet dirt.

Lotus roots without wet mud are usually treated and are not resistant to preservation, while lotus roots with wet mud are better preserved and can be left in a cool place for about 1 week.

There were no injuries inside and out.

When buying lotus roots, pay attention to whether there are obvious external injuries. If there is wet mud wrapping, you can peel off the wet mud slightly to see it clearly when purchasing.

Don't be too white.

Lotus roots that have been washed and sold well on the market may be soaked in citric acid, which is whiter in color, so it is not recommended to buy them.

The color is yellow and has no peculiar smell.

The skin of the lotus root should be smooth and yellow-brown, if it is black or has a peculiar smell, it is not recommended to buy.

The vent is large.

If it is a lotus root that has been cut, you can look at the ventilation hole in the middle of the lotus root, the lotus root with a large ventilation hole is more juicy.

Buy lotus root at the right time Now is the time to pick lotus roots.

The lotus root body should be unwound, not rotten, not discolored, no rust spots, not dry and shrink, and constantly knotted; The lotus root is protected by a thin layer of mud.

How to make fresh lotus root delicious, there are many ways to eat lotus root, it can be fried, stewed, fried, cold, and used as a filling. Among them, ginger stewed lotus root is also a favorite way to eat. The lotus root is so delicious, simple and delicious, ginger stewed lotus root.

Ingredients: lotus root 500, ginger appropriate amount, vinegar appropriate amount, refined salt appropriate amount Cooking steps:

1.Peel the lotus root and ginger.

2.Slice the lotus root.

3.Finely chop the ginger.

4.Mash the chopped ginger and put a pinch of salt before mashing, noting that the ginger must be mashed to bring out the flavor.

5.Pour out the pounded ginger and add vinegar and salt for later use.

6.Put water in a pot and bring to a boil over high heat.

7.After the water boils, put the lotus root in, wait for the water to boil again, and remove it for a minute or twoPour in the prepared ginger juice while it is hot, add an appropriate amount of sesame oil to taste, mix quickly, cover the lid and simmer for about 10 minutes, then you can put it on a plate, or you can put in coriander and chili pepper to adjust the color.

Cooking Tips:

Fresh lotus root is so delicious.

Hot and sour lotus root. Ingredients:

2 fresh lotus roots, 2 green peppers, 5 dried red peppers, 1 small piece of ginger, 3 shallots.

Method:

1. Wash and peel the lotus root and cut it into cubes, soak the diced lotus root in clean water, and add a spoonful of white vinegar to the water (to prevent discoloration).

2. Shred the green pepper, cut the ginger into thin strips, cut the dried red pepper into sections with an oblique knife, and mince the shallots.

3. Prepare a pot of boiling water, blanch the lotus root in boiling water, and pick it up after 2-3 minutes.

4. Mix the sauce: Mix 1 tablespoon of vinegar, 1 tablespoon of Lao Gan Ma chili sauce, 1 tablespoon of tomato paste, 1 3 tablespoons of soy sauce, 1 2 tablespoons of sugar, and a little black pepper and set aside.

5. Put an appropriate amount of oil in the pot, add shredded green pepper, shredded ginger and red pepper, stir-fry until fragrant, then add the diced lotus root and stir-fry.

6. Stir-fry for about 1 minute, pour in the adjusted sauce, add an appropriate amount of salt to taste, and stir-fry until the sauce is evenly wrapped on the lotus root. Remove from heat and sprinkle with chopped green onions.

Sesame lotus root. Material:

A section of lotus root, 1 egg, 3 cloves of garlic, 1 garlic sprout, an appropriate amount of dried red pepper, Sichuan pepper, white sesame seeds, flour, a small amount of white vinegar, 500ml of vegetable oil (a small amount of actual consumption), ginger, a little salt, sesame oil.

Method:

1. Peel and shred the lotus root, soak it in water with white vinegar for a few minutes to prevent oxidation and discoloration.

2. Boil half a small pot of water, add lotus root and cook for about half a minute.

3. Beat the eggs, add less salt and flour and mix well.

4. Soak the lotus root in the egg mixture, and then stick some white sesame seeds.

5. Take a small pot and boil it in oil for five or six minutes, then add the lotus root strips and fry them until golden brown. Drain the fried lotus root strips and remove the oil.

6. Put a little oil in the pot, fry the peppercorns and dried red peppers over low heat, and then fry the garlic granules and garlic sprouts.

7. Put in the lotus root, add a little salt and stir-fry well, and finally add a small amount of sesame oil and pepper oil and stir-fry for a while.

Stewed pork ribs with lotus root Ingredients: 500 grams of pork ribs (small chops are preferred), 2-3 sections of long-section lotus root, 3-5 sections of green onion, a number of ginger slices, 2 small chili peppers, salt, monosodium glutamate, chicken essence, fennel, peppercorns.

Procedure: Cut the lotus root into wedge-shaped pieces, boil a pot of boiling water, and pour half of it into another pot. Put the lotus root cubes in one of the pots and cook over medium heat.

Put fresh pork ribs in another pot, simmer on high heat for 3 minutes, pour out the oil and water, then put the white pork ribs into the pot with lotus root, add ginger slices and green onion at the same time, cover and cook over high heat.

After about 10 minutes, when the lid of the pot is opened again, there is already a fragrance coming to the face, stir slightly with a spoon, cut the small pepper into two sections, Sichuan pepper, fennel into the pot, and put a small amount of salt, and then cover and simmer over medium heat.

After 20 minutes, the kitchen was already filled with the smell of pork ribs, and one couldn't help but want to taste the saltiness of the soup :). At this time, add an appropriate amount of chicken essence and salt to the tumbling soup, mix it slightly, then cover and simmer for 10 minutes, then sprinkle a little MSG, open the lid and simmer over low heat for about 2 minutes.

Fresh lotus root, we said to make him a cold salad of hot and sour lotus first, very delicious.

1. The color is slightly yellow. Lotus roots that are too white in color are mostly bleached, so it is not recommended to buy lotus roots that are too white. Zhao.

2. There is no injury to the appearance. The appearance of the lotus root should be unwound, rotten, rusty, and not shrinking. In addition, the surface of normal lotus root blocks is mostly attached to sediment, which has a rough feeling. Loss.

3. The lotus root is short and thick. The short and thick lotus root nodes have higher maturity and better taste, especially the second section is the best from the tip of the lotus root, and the smaller the lotus root tip, the better.

4. Large pores. The lotus root that has been cut has a large vent hole in the middle, which is juicy, crispy and sweet.

5. The smell is fragrant. You can smell a fresh fragrance from the broken mouth of the fresh lotus root.

How to choose lotus root.

1. Color: If the color of the lotus root is whitish and too white, it is not recommended to buy it, because it is likely to be formed after the nitrite solution is immersed back into the round bubble, and this kind of lotus root will bring harm to the human body.

2. Outer skin: When we buy ingredients, we often choose some without damage and rust spots, in fact, this selection method has a misunderstanding for lotus root, because the lotus root itself is attached to some sediment, so the feel will be rougher, at this time, it will be abnormal to choose some smoother.

3. Shape: Generally speaking, the maturity of the short and thick lotus root is relatively high, and the taste is the best, and the smaller the tip of the lotus root, the better the quality of the lotus root.

4. Stomata: If the lotus root is cut, at this time, the selection of the lotus root should observe its ventilation hole, if the stomata are relatively large, the taste of this kind of lotus root will be crisp and sweet and rich in juice.

5. Taste: If the lotus root processed by the merchant generally smells sour, if it smells more fragrant, it means that the quality of the lotus root is very good and can be purchased.

Benefits of lotus root.

1. Spleen and appetizing: lotus root contains a large amount of tannins, which can play a good role in strengthening the spleen and stopping diarrhea, and daily consumption can promote appetite and stomach digestion, so it is more suitable for some patients with loss of appetite.

2. Relieve heat and cool down: lotus root is a good food to relieve heat, especially La Liga, which can be used to urinate and clear lung heat, etc., and has a good effect of relieving heat and cooling down.

3. Prevention of hypertension: lotus root contains a large amount of dietary fiber, which can effectively reduce the absorption of lipids by the human body, so as to have a good prevention and alleviation effect on hypertension and hyperlipidemia.

4. Blood supplementation: The iron content in lotus root is relatively high, so daily consumption can also have the effect of blood replenishment.

Commonly used edible lotus root is divided into safflower root and white flower root.

The safflower root is slender and long, and the safflower root is generally Qiqing Jianlukong lotus, with brownish-yellow and rough skin, more starch, less moisture, glutinous but not brittle, suitable for soup;

The white lotus root is a nine-hole lotus root, fat, delicate and smooth appearance, silvery-white, crisp and juicy meat, rich sweetness, raw food, cold salad or clear and stir-fried is the most suitable.

When choosing lotus root, there is also a lot of reputation with many tricks, choose the lotus root is short, the lotus root body is full as well, the two ends of the lotus root can not be damaged, otherwise there will be sludge in the lotus root is difficult to clean, the surface of the lotus root is yellowish as well, and the black person can not buy.

We all know that lotus root is a popular autumn delicacy, and there are many ways to eat it, and most people will drink it with lotus root stew. The taste of lotus root is different, some lotus roots will be more powdery, while others will be more crisp. So what kind of lotus root will be more powdery?

Let's take a closer look!

1. When buying lotus roots, if there are conditions. If the stall owner agrees, we can break a small piece of lotus root to try the taste, the lotus root with a lot of starch content will be glutinous when simmering in soup, and the taste of such lotus root is mostly more astringent;

2. The lotus root is divided into 9 holes and 11 holes, and it seems that it can also be distinguished by how many holes, it is often said that the lotus root with 9 holes is brittle and the lotus root powder with 11 holes;

3. We also have to ask the origin to make a difference, for example, most of our side choose the lotus root of Caidian, the lotus root produced in this place has a relatively powdery taste, but it cannot be generalized;

4. Break the lotus root, the crisp lotus root is the lotus root is broken, and the powder root will not appear in this situation;

5. The darker color is the crispy lotus root, and the whiter one is the pink lotus;

6. Time, the lotus root after the 7th month of the lunar calendar will be more pink;

7. For the same lotus root, the thicker part of the middle and tail is more powdery, and the thinner part is more brittle.

1. Look at the color The crisp and sweet texture of the lotus root skin is white, while the texture of the pink and glutinous lotus root skin is slightly pink and yellow-brown;

2. Feel to the touch The crisp and sweet texture of the lotus root skin is relatively smooth to the touch, while the texture of the powdery lotus root skin is a little rough to the touch;

3. Chew a small piece of raw If the boss who sells lotus root doesn't mind, you can break off a small piece of lotus root and bite it, generally the crispy lotus root will be a little sweet, and the glutinous lotus root tastes more astringent;

4. Weigh the weight of the two sections of lotus root of the same size, the general glutinous lotus root has less moisture, so it is relatively heavier, while the crisp and sweet lotus root has enough moisture, and the weight will be relatively light.

5. Look at the part On a whole lotus root, generally the more tender the lotus root is in the front, the more porcelain is solid in the back, and the starch deposit in the back is the richest, which is relatively more suitable for stewing.

At first glance, there is a clear difference between fresh lotus root and stale lotus, fresh lotus root has more water, and unfresh lotus root looks shriveled because it has evaporated part of the water.

The second smell, the fresh lotus root is just dug out of the lotus pond, and it still has the smell of earth, and it is not fresh or there is no smell of dust and soil.

Three, fresh lotus root is well hydrated, and it will be slightly heavier, and stale lotus root will be lighter.

Lotus root is a vegetable that we often eat, when there is a sign of envy, go to the supermarket or vegetable market to buy lotus root, a little brother guess the sedan chair does not pay attention to pick up the stale lotus root, or the quality of the lotus root. It affects the taste of what we eat. So how does the lotus root look new or not?

1. Look, there is a clear difference between fresh lotus root and stale lotus, fresh lotus root has more water, and unfresh lotus root looks shriveled because it evaporates part of the water.

2. Smell, the fresh lotus root is just dug out of the lotus pond, and it still has the smell of soil.

3. Fresh lotus root has enough water, and it will be slightly heavier, and unfresh lotus root will be lighter.

Lotus root is carbohydrate, lotus root, rich in starch, protein, vitamin B, vitamin C, fat, carbohydrates and calcium, phosphorus, iron and other minerals, the meat is fat and tender, white and round, sweet and crisp taste, traditional Chinese medicine believes that lotus root is a winter tonic health food, both edible and medicinal.

Lotus root is rich in high-quality protein (about 2%), and its amino acid composition is close to the needs of the human body, and its biological value is high. In addition, lotus root is also rich in dietary fiber (about 2%), calcium and phosphorus content is also high (calcium is 89 mg, phosphorus is 285 mg), rich in vitamin C and dietary fiber, which is beneficial to liver disease, constipation, diabetes and other debilitating diseases.

Lotus root precautions.

Do not eat blackened and smelly lotus roots. When choosing lotus roots, be sure to choose those lotus roots with yellow-brown skin, thick and white flesh, and try not to buy those with rust spots and broken joints.

It is best not to eat lotus root raw. There are parasites in lotus roots, which can cause people to suffer from a variety of diseases, such as diarrhea, abdominal pain, and indigestion. Therefore, even if it is a cold lotus root slices, you need to blanch the lotus root in boiling water before eating.