After the hot summer lotus flowers bloomed, the lotus root under the water after the autumn also began to gradually mature, as the saying goes, "autumn lotus is the most nourishing", golden autumn September, the first batch of autumn lotus began to market, where the streets and alleys of the vegetable stalls, you can always see the lotus root is placed in the most conspicuous position, fresh lotus root round and full, rich lotus fragrance, absorbed the essence of summer and autumn, good taste and nutrition, in the folk often have the reputation of "ginseng in the water", and the autumn climate is dry, the metabolism of the human body will also be slowed down, appropriate to eat some lotus root, It has a good nourishing effect on the body.
Many places in China have produced high-quality lotus roots, such as Jiangsu, Zhejiang, Hubei and other places of lotus root, white as jade, sweet and crisp, the quality is very good, but usually we are difficult to know the place of origin when buying, and different practices, the variety requirements for lotus root are different, such as wanting to be crisp and refreshing to choose "crisp lotus", and wanting to be soft powder glutinous is to choose "powder root", so the selection of delicious lotus root still requires certain experience, if you buy wrong, even if the fresh lotus root can not make a delicious dish.
<h1 class="pgc-h-arrow-right" data-track="3" > how to distinguish between "pink lotus" and "brittle lotus"</h1>
First, look at the holes of the lotus root
1. What is Pink Lotus?
Powder lotus in the folk often known as "seven holes of lotus", with a knife cut after you can see there are 7 holes, this is an important feature of the powder lotus, 7 holes of lotus grow in the south, can produce two seasons a year, high starch content, low water content, after cutting there will be "drawing" effect, we often say "broken silk connection" refers to the 7 hole lotus, which is also one of the reasons why it eats powder glutinous.
2. What is Crisp Lotus Root?
We generally call the brittle lotus as "9 holes of lotus", as the name suggests, there are 9 holes after cutting, but some of the crisp lotus has 11 holes after cutting, the flowers of the brittle lotus are white, so some places are also called "white lotus", generally 9 holes of lotus grow in the north, the yield is not as large as 7 holes of lotus, a season a year, but the water content is larger than 7 holes of lotus, the starch content is low, so it is more crisp to eat.
Second, look at the color of the outer skin of the lotus root
The outer skin of the powder lotus is relatively rough, placed in the light to show a matte feeling, there is no luster, the skin color is yellowish, while slightly with black spots, after peeling the lotus root looks pink and tender, and the crisp lotus root is just the opposite, the skin is smooth and clean, the color is lighter, the surface of the pockmark is less, and the skin is thinner than the powder lotus.
Third, look at the shape of the lotus root
The shape of the powder lotus is relatively thick, it seems that each section is relatively coarse and short, when purchasing, if you see the coarse lotus node is generally powder lotus, in addition, the powder lotus starch content is high, so the same size of the powder lotus and crisp lotus compared to the important will be heavier.
The shape of the brittle lotus is relatively slender, and the powder lotus has obvious differences, want to choose the brittle lotus, see the lotus node is relatively long and thin, the overall size is relatively small, generally is the crisp lotus.
In addition to looking at the hole, looking at the color of the skin and the shape of the lotus root, when buying, we can also judge the powder root and the brittle lotus root by the feel, we can use the fingernails to pinch the lotus root, if there is water overflow when pinching, it means that the moisture content is large, this lotus root may be brittle lotus, on the contrary, when pinching is more compact, some pinch can not move, generally is the powder root.
"Powdered lotus" and "crisp lotus" suitable cooking methods
Powder lotus starch content is high, the taste is relatively soft and sticky, sweet, suitable for stew or steaming when cooking, such as lotus root rib soup, osmanthus glutinous rice root, etc., eat soft and brushed, but the powder root will have an astringent taste when eaten raw, so it is not suitable for cold mixing and stir-frying.
Crisp lotus has a high moisture content, it is crisp and delicious to eat, suitable for shabu-shabu, stir-frying or making cold dishes, such as cold mix lotus slices, spicy lotus root, etc., and crisp lotus can also be directly eaten raw, the juice is sweet, crisp and tender.
<h1 class="pgc-h-arrow-right" data-track="27" >- Lao Jing said</h1>
When buying lotus root, the skin of the lotus root has mud is normal, but also has a certain preservation effect, itself is no problem, but some lotus root holes will also bring mud, such lotus roots belong to the "defective product", and then cheap do not buy, not only is it difficult to clean and not clean in the later stage, and the lotus root will oxidize and blacken the taste, so when selecting, first look at the two ends of the lotus root, do not choose the disconnected lotus root.
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