Rich in protein, vitamin C and B1
As well as calcium, phosphorus, iron and other inorganic salts
Many friends love to eat, but do you notice it?
It is also a lotus root, but the taste is different
Why, here we tell you!
Seven holes and nine holes
The lotus root is divided into seven holes and nine holes. The outer skin of the seven-hole lotus is yellow-brown, also called safflower root, short and thick, and the raw taste is bitter;
Nine-hole lotus is silvery white, also known as white flower lotus, smooth and slender, raw lotus is crisp and tender and sweet to eat.
Although there is no difference in nutritional value between the two lotus roots, the way of eating them is very different.
Seven-hole lotus starch content is high, less moisture, soft texture is suitable for soup;
Nine-hole lotus root has a high moisture content, crisp and juicy, suitable for cold mixing or stir-frying.
Pick the lotus root
In addition to distinguishing the types of lotus roots, you must also learn these three tricks, "one look, two smells, three touches" immediately select a delicious lotus root.
A look: when buying lotus root, choose the lotus body fat, do not change the color of the lotus, no injury and rust spots of the lotus, and do not buy the white lotus, mostly for the "bleached lotus".
Second smell: "Bleached lotus" will smell of chemical reagents, and normal lotus will emit a fragrance.
Three touches: The surface of the "bleached lotus" is smooth and wet, while the normal surface of the lotus is rough and comes with sediment.
Wash the lotus root
Lotus roots are delicious, but the mud in them is very difficult to clean. First cut off the lotus knots at both ends of the lotus root, then cut the lotus root from the middle, rinse with water along the lotus hole, and remember to carefully wipe the inside of the lotus hole with a cotton swab.
Pour a spoonful of white vinegar and half a spoonful of table salt into the water, stir well, add the peeled lotus root, soak for 20 minutes and then the lotus root will become white and clean and ready to cook!
Preserve the lotus root
Lotus roots will turn black and deteriorate if they are not well stored when they are bought home. Because lotus root contains a tannin component, also known as tannin, it will turn black after oxidation.
Therefore, lotus root can not be eaten too much, you can wash it and soak it in clean water to prevent oxidation, remember to change the water every one or two days.
In addition, due to the fact that the polyphenolic chemicals in lotus root combine with iron ions during cooking, they form blue or purple colored complexes.
Therefore, it is best to use a stainless steel knife when cutting lotus roots, and it is best to use a casserole pot when cooking lotus roots.
Source丨National Health Commission, Hebei Youth Daily
Source: Shijiazhuang Radio and Television Station