What are the varieties of lotus root? Do you know which variety of lotus root is of the highest qual

Introduction: Lotus root has a crisp taste and a slightly sweet taste, and is one of the common dishes. In fact, lotus root has been cultivated in China for a long time and is widely distributed, and in natural selection and artificial selection, there have been many variations and a variety of growth types.

Don't think that the lotus root looks the same, but it is actually divided into different varieties. Here are a few high-quality lotus roots.

The white lotus root of Mata Lake is originally from Mata Lake in the north of Hengtai County, Zibo City, Shandong Province, from which it is named. This variety of lotus root melon has nine holes, one hole is smaller, and the surrounding eight holes are all large except for one of the holes, which is sometimes smaller. It is resistant to deep water, can be planted in shallow water or deep water, and can be harvested in June and July every year.

Every 667 square meters can produce more than 1500 1750 kg of lotus root. The lotus root is fine, the taste is very sweet and crisp, the starch content is high, and it contains more vitamins.

Elian No. 2 is selected from the seedlings of Shaoxing lotus root field, generally planted in early April, harvested in late August, and old mature lotus can be harvested in October. Its petioles are 180 cm long, the leaves are nearly rounded, flattened, the pages are many folds, and the flowers are white. The depth of the lotus root into the mud is 30 cm, the main lotus root has 5 6 sections, the length can reach 120 cm, the horizontal diameter is 7 cm, the weight of a single root can reach 4 5 kg, and the skin color is white.

The yield per mu is 2000 2500 kg, and Elian No. 2 can be stir-fried or stewed, slightly sweet.

Jining white lotus root is Jining City, Shandong.

Suburban farm varieties are mostly cultivated in shallow water fields along the lake. The plant is about a meter high, the petiole has thorns, the leaf diameter can reach about 50 cm, and the flowers are white. There are many underground branches, the main lotus root is 1 meter long, with more than 5 nodes, the longest segment is 26 centimeters, and the whole root root weighs about kilograms. Lotus root rice.

White with light brown spots. It is more suitable for water depth of 20 50 cm, medium ripening, from bud germination to old maturity harvest takes about 150 days, and the yield is about 1500 kg per 667 square meters. The lotus root is delicate and delicate, and can be eaten raw or cooked.

The varieties of lotus root are Wuzi No. 1, Elian No. 1, Elian No. 2, Space Lotus No. 36, White Lotus Root, and Elian No. 5. What I know is that the lotus root of this variety is of higher quality, because this lotus root soup is very delicious.

The varieties of lotus root can be divided into three categories: lotus root, seed lotus and flower lotus, among which flower lotus belongs to aquatic flowers, lotus root and seed lotus belong to aquatic vegetables, I think the quality of flower lotus is a little better.

The varieties of lotus root are Elian No. 1, Elian No. 2, Elian No. 3, Elian No. 4, Elian No. 5, and Thai Huaqi Lotus. The best quality lotus root is Elian No. 5 because it is produced in large quantities and tastes very good.

There are many varieties of lotus root, such as Lotus No. 1, Lotus No. 2, Lotus No. 3, Lotus No. 4, Lotus No. 5, Lotus No. 6, Wuzhi No. 2, Makou White Lotus, Anhui Floating Flower, Da Zihong, New No. 1 and so on. The more high-quality lotus root varieties are Anhui Floating Flower, Beauty Red, Yingcheng White Lotus and so on.

The varieties of lotus root are, shallow water lotus, Hangzhou white lotus, Hainan Zhou lotus, Suzhou lotus root, Wulian No. 5, Wuzhi No. 2, Guangzhou silk miao, etc., I know that the varieties of Elian No. 1 are of the highest quality, and they are ripe quickly.

For example, shallow water lotus, including Hangzhou white lotus, and then also including Hainan Continent lotus, Suzhou lotus, as well as June News, Wuzhi No. 2, etc., the more high-quality varieties are red lotus, and this kind of lotus root is planted in the environment, the temperature requirements for the environment are relatively high.

Lotus root is a very common vegetable in ordinary times, and lotus root is not only delicious, the influence is also very rich, although we usually eat lotus, but most people do not know where lotus root grows, the types of lotus root are also very many, different lotus roots, eating methods and functions are also different. Lotus root is generally directly used to make some lotus root soup, or like fresh lotus root clips, etc., the taste is delicious, and the production is also very simple, so it is very popular, we can generally try to make it at home, and the whole starch content is particularly sufficient, can better satiety.

I can do this to you on the question of what varieties of lotus root are delicious. Whether it is delicious or not to buy lotus root does not necessarily depend on its variety, but first of all to see its color and appearance. There are seven types of lotus roots, seven holes and nine holes.

The two differences. The number of holes is different, and of course, the taste is also different. The seven-hole one is suitable for the bottom because it has more starch content. The nine-hole one is more suitable for stir-frying or cold dressing. What you want to buy depends on what kind of food you want to eat.

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. 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.

Lotus root is cold and has the effect of clearing heat and cooling blood, and can be used for hot diseases; Lotus root tastes sweet and liquid, against fever.

Thirst, hemorrhage, hemoptysis.

It is especially beneficial for those who have been bleeding. The nutritional value of lotus root is very high, rich in trace elements such as iron and calcium.

It is also rich in plant protein, vitamins and starch, which has obvious effects on nourishing qi and blood and enhancing human immunity. Therefore, traditional Chinese medicine calls it: "the main tonic nourishes the spirits and nourishes the qi".

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.

Hubei lotus root, Guangdong lotus root, Guangxi lotus root, Jumbo lotus root, white flower root, Yugoslav snow lotus root, etc. The Yugoslav snow lotus seed is currently the most productive snow lotus root in the world.

Jingtang silk lotus, Shaanxi white, Guangzhou silk seed, Hainan lotus root, Shaoxing small shoots, Shaoxing large shoots; The yield of lotus root of this variety of Shaanxi white is relatively high.

1. Shaanxi white. Shaanxi white is native to Nanzheng County and Chang'an County in Shaanxi Province, and is an early-maturing variety suitable for shallow water cultivation. The body of this variety is cylindrical like 4 5 nodes, the skin is yellowish-white, the leaf buds are jade-gray, and there are no flowers. The lotus root is good, crisp and tender, sweet and delicious, and can be eaten raw or cooked.

2. Jingtang silk lotus. Jingtang silk lotus root is native to Guangzhou City and is a late-maturing variety. It has few flowers, white flowers with red edges, and is suitable for deep water planting.

The female lotus root of this variety is slender and elongated, generally with 4 knots. There are 3 4 plants of lotus root, which meristem on both sides. Lotus root contains more starch and has better quality.

3. Guangzhou Silk Miao. Guangzhou silk seedlings are native to the suburbs of Guangzhou and are late-maturing varieties. The body of the lotus root is cylindrical, the main lotus root is generally 5 6 sections, the skin is jade yellow, the flowers are small white, and the edge is light red. The lotus root is deep, the structure is strong, and it contains a lot of starch, so it is suitable for cooked food and processing and milling.

4. Hainan lotus root. Hainan lotus root is native to the suburbs of Guangzhou and is an early-maturing variety. The lotus root is short cylindrical, the main lotus root is generally 4 5 segments, and the skin is yellow and white. The lotus root meat is crisp and tender, sweet in taste, and the hail should be eaten raw, can also be cooked, and the quality is better.

5、.Shaoxing small shoots. Shaoxing small shoot species is a farmer variety in Shaoxing City, Zhejiang Province, mainly distributed in Shaoxing City and Zhuji City. The skin of this variety is yellow-white, the lotus root hole is small, and the lotus root is concentrated, which is easier to dig. And the lotus root is crispy and sweet, contains less starch, and is suitable for raw food, but also fried food.

6. Shaoxing large shoots. Shaoxing large shoot species is a farm product in Shaoxing City, Zhejiang Province, the largest lotus root segment can reach centimeters, and the long shoots after lotus root can reach 45 cm, which is a medium and early maturing variety. Fresh lotus root is crisp and sweet, can be eaten raw, fried, old and cooked lotus root contains more starch, suitable for cooked food.

7. Jinhua safflower lotus. Jinhua safflower root is native to Jinhua, Zhejiang, and is a medium and late maturing variety. The body of this variety of lotus root is relatively slender, the skin is beige, the flesh is yellow-white, and the lotus root contains more starch, which is suitable for processing and milling.

8. Suzhou Chi Baihe. Suzhou Chibai Lotus is native to Huzhou City, Zhejiang Province, and is a medium-ripening variety. The lotus flowers are large and white, the main lotus root is thicker and longer, generally 4 meters, and the sub-lotus root is less. The lotus root is delicate and slightly sweet, and it is suitable for both raw and cooked.

9. Huzhou early white lotus. Huzhou early white lotus is native to Huzhou City, Zhejiang Province, and is an early-maturing lotus root variety. The main lotus root of this variety is generally 4 5 knots, and there are more sub-lotus roots. The lotus root is relatively stout, the skin is white, the flesh is crisp and tender, both raw and cooked, and it is suitable for shallow water cultivation.

10. Hangzhou white lotus root. Hangzhou white flower root is a local early-maturing variety in Hangzhou City, Zhejiang Province, which is suitable for shallow water planting, the appearance of lotus root is white, the body of the lotus root is generally 4 5 sections, cylindrical, the meat is thick and crisp, the water is more, suitable for raw eating.

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.

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.