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How to choose lotus root and how to cook without discoloration

How to choose lotus root? How to choose and cook lotus root

Lotus root is divided into seven holes and nine holes. Common lotus root is generally divided into seven hole lotus root and nine hole lotus root. Seven hole lotus root is also known as red flower lotus root, with brown yellow skin, short and thick body, and bitter taste when eating raw; nine hole lotus root is also known as white flower lotus root, with smooth skin, silver white, slender body, crisp, tender and sweet when eating raw. No matter which kind of lotus root, its nutritional value has little difference. As long as it is fresh, it is suitable for simmering soup. Jiukong lotus root has high moisture content, crispy and juicy, and it is most suitable for cold mixing or stir frying.

Choose to do one look, two smell, three touch

In order to make lotus root sell well, illegal vendors may bleach it, and consumers should pay special attention to it when choosing. At first glance, when buying lotus root, you should choose the one with big body, no damage, no color change, no rust spot and continuous knot, and do not choose the one that looks too tender and white. Second, smell the fresh fragrance of the normal lotus root, and the smell of "bleached lotus root" will have the smell of chemical reagent. Three touch, the surface of normal lotus root is mostly with sediment and rough, while the surface of 'bleached lotus root' is relatively smooth and wet. In addition, try to buy two sealed lotus roots. If there is mud in the lotus root hole, it can be cut lengthways for cleaning, or cut the lotus root into two or three sections and put them into the water.

How to cook without discoloration

The reason why the lotus root turns black in cooking is that the polyphenols in the lotus root are oxidized under the catalysis of polyphenol oxidase. Blanching lotus root in boiling water for a while can make all polyphenol oxidase lose activity. In addition to high temperature treatment, appropriate addition of acidic substances can also inhibit the activity of polyphenol oxidase, such as put in dilute vinegar water or lemon water after soaking, but also can keep it white and tender without discoloration.

How different people eat

Lotus root is especially suitable for the elderly and children, the weak and the sick, especially for the patients with high fever, high blood pressure, anorexia, iron deficiency anemia. Fresh lotus root is cold by nature, and it is difficult to digest when eating cold mixture raw. Therefore, those with spleen deficiency and stomach cold, and those who are prone to diarrhea, should eat mature lotus root. Due to the cool nature of lotus root, it is not suitable for the puerpera to eat it too early.