How many types of lotus root are there? Which one is the best?

It is said that there are two kinds, one is the 7-hole pond lotus root and the other is the 9-hole field lotus.

Pond lotus root mostly grows in the south, and it grows in ponds. Its moisture content is relatively low, but the starch content can be very high. Cut this pond lotus, there will be a trace of involvement, as the so-called lotus root is broken, it is it.

The boiled pond root will taste softer and glutinous, and it will generally be used to make soup, make pork ribs lotus root soup, or glutinous rice root.

The field lotus root grows mostly in the north and is generally planted in paddy fields, and it is also called "white lotus". The taste of white lotus root is not as soft and glutinous as that of pond root, it is crispy, sweet and delicious, so it is generally used for cold dressing or stir-frying.

It doesn't matter which one is more delicious, you should choose the lotus root according to the dishes you want to make and the different ways to eat it, so as to make a better tasting lotus root.

What is the best variety of lotus root.

Each has its own benefits. Lotus root is a large underground stem of lotus, suitable for growing in fertile soil and sunny places, rich in nutrients, especially rich in vitamins and dietary fiber.

starches and minerals, etc. Lotus root, seed lotus, flower lotus.

It is the three major categories of lotus root cultivation, lotus root and seed lotus belong to aquatic vegetables and have high edible value, while Hualien belongs to aquatic flowers. Different varieties have different values, and the three major varieties of lotus root have their own advantages, which cannot be simply compared. What varieties of lotus root are delicious.

It's up to personal preference.

Lotus root is divided into deep water root and shallow water root according to the depth of the cultivation water level, and there are many varieties of it, such as martial arts.

No. 2, Elian No. 3, Jade Lotus, etc. are all shallow water lotus roots, while small dark red, Guangzhou silk lotus, Elian No. 2, etc. are deep-water lotus roots, and the lotus root is divided into powder lotus root and crisp lotus, and the powder root is used to stew soup with a better taste, and the crisp lotus root should be fried and tasted more crisp and sweet. Therefore, which variety of lotus root is more delicious is determined by personal preference. 3

What are the benefits of eating lotus root.

Aids digestion. Lotus root is rich in dietary fiber and mucus protein, dietary fiber can promote intestinal peristalsis, can promote food digestion, and mucus protein can be linked to cholesterol.

and other substances to reduce the body's absorption of fat, but also to promote the digestion of protein.

Stimulates appetite. Lotus root is sweet, crisp and tender, contains a variety of nutrients, and is also rich in vitamin C

Calcium, phosphorus and other ingredients can enhance appetite and help digestion, for people with poor digestion and loss of appetite, lotus root is a good health product. 4

Can lotus root be eaten for a long time.

It is not recommended to eat it for a long time.

Although lotus root is rich in nutrients, it is not suitable for long-term consumption, and the content of starch and dietary fiber is high, and eating too much may cause indigestion.

gastrointestinal upset, etc. In addition, lotus root is a cold food.

Excessive consumption will increase the cold qi in the body, which can cause physical discomfort. Eating lotus root for a long time is not conducive to the absorption of other nutrients and may cause nutritional imbalance. Generally speaking, it is advisable to consume 200 300 grams twice a week.

The types of lotus root are: Folding Lotus No. 1, Folding Lotus No. 2, Folding Lotus No. 3, Folding Lotus No. 4, Folding Lotus No. 5, Folding 9217 Lotus Root, Folding New No. 1 (8135-1), Folding Yugoslav Snow Lotus, Folding Space Lotus No. 36, Folding White Lotus Root, Folding Thai Flower Lotus. People with spleen and stomach deficiency should not eat raw; When boiling lotus root, it is advisable to use a clay pot and avoid ironware.

As far as I know, there are seven types of lotus root and nine hole lotus root. Seven-hole lotus root cold salad has a bitter taste, and is often used to cook soup and reduce fire. The nine-hole lotus root has a sweet taste, and it is best to eat it raw and cold.

Hello, there are deep water lotus root and shallow water lotus, which is what we often call powder lotus root and crispy lotus, usually they are generally divided into seven holes and nine holes, like we eat, if you are stewed ribs and stewed meat, you can use powder lotus, if you are fried to eat, use crispy lotus, I hope mine can help you.

2 kinds, powdered lotus root and crispy lotus root. Lotus root pork rib soup made of powder root is nutritious and delicious, and the taste of cold lotus root is particularly soft, and it is a very popular cold dish in the breakfast shop.

Lotus root is divided into deep water lotus root and shallow water root according to the depth of the cultivation water level, which has many varieties, such as Wuzhi No. 2, Elian No. 3, jade lotus, etc. are all shallow water lotus, and small dark red, Guangzhou silk lotus, Elian No. 2, etc. are deep-water lotus, lotus root has powder root, crisp lotus, powder root is used to stew soup with better taste, crisp root should be fried, taste more crisp and sweet.

Seven-hole lotus root and nine-hole lotus root, the starch content of seven-hole lotus root is relatively high, and the taste is also very good, seven-hole lotus root is not suitable for cooking and is suitable for soup, nine-hole lotus root is the kind of surface is very smooth, the color is silvery-white, the body shape is relatively slender, the water is sufficient, this kind of lotus root can be eaten raw after washing, and the taste of raw is very crisp and tender.

Crispy lotus root for stir-frying or cold salad Powder lotus root for soup There are three varieties of early ripening, medium ripening and late ripening lotus root, generally speaking, the taste of early and medium ripening varieties is crisp; Late-maturing varieties have a powderier taste. The wild lotus root in the lake pond is also mostly powdery, with 11 holes, and it is listed earlierThe pond lotus root is late to the market, long, and has 9 holes.

The main varieties of shallow water lotus root are: Suzhou flower lotus, Huzhou early white lotus, Hefei floating flower lotus, Shaoxing big shoot species, Jiayu lotus root June report, flower lotus root, finch seedling lotus, Xiangtan early lotus, Hainan lotus root, Yang Lotus No. 1, Suzhou slow lotus.

I don't have much research on lotus roots, but I only know that there are 7 holes, 9 holes, and 11 holes. If you talk about classification, there are deep water lotus root and shallow water lotus root, but it seems to taste similar.

There are several kinds of holes in the lotus root slices, and the specific taste is similar, but the smaller the more tender.

There is only one kind of lotus root that can be eaten often. It's just a different way to make it.

Stir-fry, stew, cold salad are all available.

The best way to eat it is spicy lotus root slices, which can be made in a simple, fast and convenient way, and the most important thing is that it is very delicious.

Jiangsu Baoying Beauty Red This variety of lotus root is the most delicious, now this variety of lotus root is very tender, and the taste is also very good, particularly crisp, and very chewy.

Elian No. 1 is very delicious, the taste is also very good, it tastes crispy, whether it is fried or cold, it is particularly delicious, it is a very good lotus root variety.

Everyone's liking is different, I personally like jade lotus, this lotus root feels very good in the mouth, and I like to use it for cold dressing.

There is only one type of lotus root.

Lotus root, a plant of the lotus family. Slightly sweet and crispy, lotus root can be eaten raw or cooked, and is one of the common dishes. Lotus root is also a plant with high medicinal value, its roots, leaves, flowers and fruits are treasures, all of which can be nourished and used in medicine.

Lotus root is made into powder, which can eliminate food and stop diarrhea, appetize and clear heat, nourish and nourish, prevent internal bleeding, and is a good liquid food and nourishing treasure for women, children, children, and the frail and sick.

Lotus root is rich in vitamin C and minerals, which has medicinal effects, is beneficial to the heart, promotes metabolism, and prevents roughness. It is planted in Jiangsu, Anhui, Hubei, Shandong, Henan, Hebei and other places in China.

Generally, there are two types: seven holes and nine holes. The seven-hole texture noodles are suitable for making soup or steaming Jiang rice lotus, and the nine-hole crispy noodles are suitable for cold dressing and stir-frying. The main varieties of shallow water lotus root are:

Suzhou Flower Root, Huzhou Early White Lotus, Hefei Floating Flower Lotus, June News, Shaoxing Big Shoot, Jiayu Root, Flower Lotus, Finch Seedling Root, Xiangtan Early Lotus, Hainan Lotus, Yang Lotus No. 1, Suzhou Slow Lotus, Wuzhi No. 2, Baoying Dazihong, Kexuan No. 1, Elian No. 1, Elian No. 3, Zhehu No. 1, Guixian Lotus Root, etc.

Lotus root varieties. The more common varieties of lotus root are Elian No. 1, Makou White Lotus, Seed Lotus, Yingcheng White Lotus, Beauty Red, Anhui Floating Flower, Da Zihong, Elian No. 3, etc., among which Elian No. 1 is an early-maturing variety, the skin is yellow-white, and the Magaochakou White Lotus belongs to the late-maturing variety, and the seed lotus will mature in September and October every year.

Lotus root belongs to the subclass Magnolia, the order of Mountain Dragon's Eye. Warm-loving, intolerant of shade, not suitable for lack of water, strong winds. The lotus root is slightly sweet and crisp, can be eaten raw or cooked, and the medicinal value is quite high, its roots, roots, leaves, flowers, whiskers and fruits, all are treasures, can be nourished into medicine.

Lotus root is made into powder, which can eliminate food and stop diarrhea, appetize and clear heat, nourish and nourish, prevent internal bleeding, and is a good liquid food and nourishing treasure for women, children, children, and the frail and sick.

How to choose lotus root?

It is better to choose a short lotus root and a thick lotus root, and the second section of the lotus root is the best from the number of 1653 lotus roots.

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

The shape should be full: the lotus root should be full in shape, and do not choose the lotus root with incomplete appearance.

With wet soil: lotus roots without wet mud have usually been treated with Qi Peel and are not resistant to preservation, while lotus roots with wet mud are better preserved and can be placed in a cool place for about 1 week.

No injuries inside and outside: 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 when purchasing.

Don't be too white in color: 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.

Yellow color without peculiar smell: the color of the lotus root skin should be smooth and yellow-brown, if it is black or has a peculiar smell, it is not recommended to buy.

Large ventilation hole: 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.

1.To eat lotus root, you should choose one with yellow-brown skin, thick and white flesh, if it is black and has a peculiar smell, it should not be eaten.

2.People with weak spleen and stomach and tuberculosis can often eat cooked lotus root. Pregnant women generally need to avoid eating raw and cold after giving birth, but lotus root can not be taboo because it can eliminate stasis.

1. The quality requirements of lotus root: it is better to have a fat body, crisp and tender meat, more moisture and sweetness, and a fragrance of lotus root. At the same time, the lotus root body should be no injury, no rotten, no discoloration, no rust spots, no shrinkage, and continuous knots; The lotus root is protected by a thin layer of mud.

2 Distinction between safflower root and white lotus:

Generally, the safflower lotus root has a brownish yellow skin, a short and thick body, and the raw lotus root tastes bitter and astringent; The white lotus root has a smooth skin, silvery-white, long and thin body, and the raw lotus root tastes sweet. Usually stewed pork ribs lotus root soup with safflower root, stir-fried lotus root slices with white flower root. In addition, there is a kind of general quality twist lotus, which has a rough appearance, is pink, and contains more starch.

How to keep the preserved lotus root from blackening.

Although polyphenol oxidase has a strong catalytic effect, it needs the participation of oxygen, and the phenolic substances in the lotus root can be oxidized to quinone, so isolating oxygen is also a method. Soaking the lotus root in water can slow down the process of the lotus root turning black.

Lotus root belongs to the subclass Magnolia, and the order Yamanosaurus. Lotus root is slightly sweet and crisp, can be eaten raw or cooked, and the medicinal value is quite high. The cultivated species of lotus root can be divided into three categories: lotus lotus, seed lotus and flower lotus.

Among them, Hualien belongs to aquatic flowers, and lotus lotus and seed lotus belong to aquatic vegetables. According to the depth of the cultivation water level, lotus lotus can be divided into shallow water lotus root and deep water lotus.

1. Shallow water lotus, also known as field lotus, is suitable for low-lying fields with a water depth of 10 cm to 30 cm, and general paddy fields or paddy fields with a depth of 10 cm to 30 cm, with a maximum depth of no more than 80 cm, and most of them are early-maturing species. Such as Suzhou Flower Root, Slow Lotus, Wuzhi No. 2, Elian No. 1, Elian No. 3, Hubei June News, Yang Lotus No. 1, Kexuan No. 1, Dazihong, Hangzhou White Flower Root, Nanjing Flower Lotus, Finch Seedling Root, Jiangxi Flower Root, etc.;

2. Deep-water lotus root, called pond lotus, generally requires a water level of 30 cm to 60 cm, the deepest is not more than 1 meter, and it can withstand meters to meters of deep water during the summer water period. It is suitable for cultivation in ponds, river bays and lakes, and is generally a medium-late maturing variety. The type is empty such as Jiangsu Baoying Beauty Red, Little Dark Red, Elian No. 2, Elian No. 4, Hunan Baozi, Wuhan Da Mao Festival, etc.

Lotus root Shen Chan belongs to the subclass Magnolia, mountain dragon and wild order. The lotus root is slightly sweet and crisp, can be eaten raw or closed for cooking, and the medicinal value is quite high. The cultivated species of lotus root can be divided into three categories: lotus lotus, seed lotus and flower lotus.

Among them, the lotus flower belongs to the aquatic flower, and the lotus lotus and the seed lotus belong to the aquatic vegetable. According to the depth of the cultivation water level, lotus lotus can be divided into shallow water lotus root and deep water lotus.

1. Shallow water lotus root, also known as field lotus, is suitable for low-lying fields, general paddy fields or paddy fields with a water depth of 10 cm to 30 cm, with a maximum depth of no more than 80 cm, and most of them are early-maturing species. Such as Suzhou Flower Root, Slow Lotus, Wuzhi No. 2, Elian No. 1, Elian No. 3, Hubei June News, Yang Lotus No. 1, Kexuan No. 1, Dazihong, Hangzhou White Flower Root, Nanjing Flower Lotus, Finch Seedling Root, Jiangxi Flower Root, etc.;

2. Deep-water lotus root, called pond lotus, generally requires a water level of 30 cm to 60 cm, the deepest is not more than 1 meter, and it can withstand meters to meters of deep water during the summer water period. It is suitable for cultivation in ponds, river bays and lakes, and is generally a medium-late maturing variety. Such as Jiangsu Baoying Beauty Red, Little Dark Red, Elian No. 2, Elian No. 4, Hunan Baozi, Wuhan Da Mao Festival, etc.