Lotus root has good taste and low calorie. It is rich in protein, vitamin C and B1, and inorganic salts such as calcium, phosphorus and iron. Many friends love to eat it. But do you find that it is also lotus root, but the taste is different. Why? This tells you!
Seven holes and nine holes
Lotus root is divided into seven holes and nine holes. The skin of the seven-hole scorpion is yellowish brown, also known as safflower scorpion, short and thick, raw and bitter at the entrance; nine holes are silvery white, also known as white bud, smooth and slender, and the oysters are crispy and sweet.
Although there is no difference in the nutritional value of the two cockroaches, the eating method is quite different. The seven-hole glutinous rice has higher starch content, less water, and soft palate suitable for soup; nine-hole glutinous rice has high moisture content, crisp and juicy, suitable for cold or fried.
Picking lotus root
In addition to distinguishing the types of lotus roots, we must also learn these three tricks. “One look, two smells, three touches” immediately select delicious lotus roots.
A look: when buying lotus roots, you should choose to be fat, not to change color, no rust and rust, and too white to buy, mostly “bleaching”.
Second smell: The smell of chemical reagents will be heard, and the normal cockroaches will emit fragrance.
Three touches: The surface is smooth and moist, while the normal surface of the crucible is rough and comes with sand.
Cleaning lotus root
Lotus roots are delicious, but the mud is very difficult to clean. First cut off the knots at both ends of the lotus root, then cut the lotus root from the middle, rinse with water through the lotus hole, remember to wipe the inside of the lotus hole with a cotton swab.
Pour a spoonful of white vinegar and half a spoonful of salt into the water, mix well, and put in the peeled lotus root. After soaking for 20 minutes, the lotus root will become white and clean!
Save lotus root
When lotus roots are bought home, they will not be so good that they will be blackened and deteriorated. Because lotus root contains a tannin component, also known as tannin, it will turn black after oxidation.
Therefore, the lotus root can not be eaten more, can be washed and soaked in clean water to prevent oxidation, remember to change the water every other day or two.
In addition, since polyphenolic chemicals in lotus roots combine with iron ions during cooking, a blue or violet colored complex is formed.
Therefore, it is best to use stainless steel knives when cutting lotus roots. It is best to use casserole when cooking lotus roots.