How to choose stewed lotus root? Lotus root is a favorite food for many people, and there are many cooking techniques in China. Among them, stewed lotus root is very popular because of its rich nutrition, delicious taste and simple method. Stews must choose powder lotus root to taste, so how to choose powder lotus root for stews?

How to choose the powder lotus root for stew? 1 powder lotus root is most suitable for soup. Because the starch content of lotus root is relatively high, it will feel powdery after drinking soup.

The method of distinguishing pink lotus root from crisp lotus root is simple:

1, look at the skin color of lotus root. The color is dark and pink, usually pink lotus root. And the color is naturally white, generally crisp lotus root.

2. Cut the lotus root to see the number of holes. Powder lotus root 1 1 hole, crisp lotus root 9 holes. However, 7-hole lotus root is more common in the market, and it is also suitable for soup, which is better than 9-hole lotus root. This 7-hole lotus root, also known as safflower lotus root, has brown skin, short and thick body and bitter taste when eaten raw. However, due to the high starch content, it is more suitable for soup or glutinous rice lotus root, and it tastes very pink.

3, or directly taste a small piece of raw lotus root, the taste of starch is astringent and relatively pink. Starch contains less sugar and more sugar, and it is sweeter when eaten raw. This kind of lotus root is very brittle.

4, take a look, crispy lotus roots will be more silk, and vice versa.

5, if it is the same lotus root, the middle and tail are thicker, and the head is thinner and more brittle.

Common practice of lotus root soup: lotus root ribs soup

Ingredients: 350g ribs, 350g lotus root, 2 leeks, ginger 1 tablet.

Seasoning: cooking wine 1 tbsp, pepper 1 tbsp, refined salt 2 tbsp, monosodium glutamate 1 tbsp.

Exercise:

(1) Wash the ribs first, drain the water and chop them into small pieces. Wash and peel the lotus root, and then cut it into hob blocks. Pat the ginger flat, wash and tie the shallots.

(2) First, pour a proper amount of water into the pot, add half of ginger, chives and cooking wine, add the ribs after the fire is boiled, and then drain the water for later use.

(3) Wash the original pot, then add a proper amount of water, add the ribs, the other half of ginger and chives, remove the residual floating foam after the fire is boiled, and then simmer for about 20 minutes.

(4) After 20 minutes, pour everything in the pot into the casserole. After the fire boils, turn to low heat and simmer for about half an hour.

(5) Then pick out the leeks and ginger in the soup and throw them away. Add salt, pepper and monosodium glutamate to taste and serve.

Tip: If you add soybeans, peanuts and corn, you can make ordinary soybean lotus root ribs soup, peanut lotus root ribs soup and corn lotus root ribs soup.

How to choose two methods to distinguish pink lotus root from crisp lotus root

1, look at the skin color of lotus root. Dark and pink, usually pink lotus roots. And the color is of course white, usually crisp lotus root.

2. Cut the lotus root to see the eyelet. Powder lotus root 1 1 hole, crisp lotus root 9 holes. However, 7-hole powder lotus root is more common in the sales market, and it is also suitable for soup making, which is better than 9-hole lotus root. This 7-hole lotus root, also known as rose lotus root, has a brownish yellow skin and a short and thick body, and is directly bitter when eaten raw. However, due to its high starch content, cassava is more suitable for making soup or glutinous rice lotus root, and tastes very powdery.

3, or immediately break a small piece of raw lotus root to taste. Cassava starch is astringent and powdery. Cassava starch with less sugar content is sweeter when eaten raw, which is called crisp lotus root.

4, you see, crispy lotus roots will be silky, and vice versa.

5. If it is the same lotus root, a part of the powder in the middle and the tail end is thicker, and the head is thinner and more brittle.

Choose a good lotus root connection method.

1, light yellow. In order to make lotus root taste good, unscrupulous businessmen may use bleach to solve it, so it is not recommended to buy lotus root with too white color.

2, the surface without damage. The cost-effective surface of lotus root should be free from damage, corrosion and rust, and should not shrink. In addition, the surface of all normal lotus root blocks is often accompanied by fine sand and is not smooth.

3. Lotus root festival is short and thick. The short and thick lotus root nodes have higher maturity and better taste, especially the top of lotus root is the second node, and the lower the top, the better.

4. The air outlet is very large. If the lotus root has been cut, you need to look at the vent in the middle. How sweet and crisp the big juice is.

5, the taste is fragrant. Fresh lotus root can smell a fragrance on the cross section, while fake lotus root can smell a strange smell.

How to choose 3 1 for powder lotus root in stew soup? Which kind of lotus root is delicious in lotus root soup?

Lotus root ribs soup is a nourishing health soup commonly used in autumn, but do you know what kind of lotus root is used to make lotus root ribs soup? Practice tells us that powder lotus root is most suitable for soup, because it has high starch content and tastes powdery after stewing. The identification method of pink lotus root is also very simple, that is, look at the skin color and the number of holes.

The skin of powder lotus root suitable for soup is white, also called white lotus root, which is usually two or three knots and is relatively long and thick. After cutting, you can see that there are 9 holes on the edge of the section. This kind of lotus root generally belongs to pool lotus root, and its starch content is higher than that of pool lotus root, which not only has good soup making effect, but also tastes delicious and powdery.

In addition to 9-hole lotus root, 7-hole lotus root is more common in the market, which is also suitable for soup, better than 9-hole lotus root. This 7-hole lotus root, also known as safflower lotus root, has brown skin, short and thick body and bitter taste when eaten raw. However, due to the high starch content, it is more suitable for soup or glutinous rice lotus root, and it tastes very pink.

2. The nutritional value of lotus root.

Lotus root is rich in vitamin C (40-50mg 100 g), polyphenols and peroxidase, which can clean up the "garbage" in human body. Lotus root is rich in high-quality protein (about 2%), and its amino acid composition is close to human needs, so it has high biological value.

In addition, lotus root is also rich in dietary fiber (about 2%) and calcium and phosphorus (89 mg of calcium and 285 mg of phosphorus per 500 g).

3. What should I do if the lotus root doesn't change color?

When people use lotus root to stir-fry or cook soup, they often find that lotus root turns black or red, which affects the quality and appetite of dishes. Today, I will tell you how to make lotus roots without discoloration. Before introducing the methods to prevent lotus root from discoloring, we must first find out the reasons for lotus root discoloring.

Lotus root discolors because it contains tannin, which is easy to be oxidized, exposed to air or exposed to iron-aluminum cookers. After mastering this little common sense, let's take a look at the coup to keep the lotus root from discoloring.

3. 1, first prepare a pot of light vinegar, preferably colorless white vinegar. After cutting or peeling the lotus root, soak it in light vinegar for at least 5 minutes. After soaking in light vinegar, it will not change color when used in cooking, and can maintain the tender and white image of lotus root.

3.2. When cooking with lotus root, it is best to avoid using aluminum or iron cookware as far as possible, because lotus root will change color when exposed to iron or aluminum for a long time.

3.3. When frying lotus roots, you can also add some water while frying, so that the fried lotus roots will be white in color.

3.4. When cooking many dishes with lotus root, you can add a few drops of white vinegar, which can also effectively prevent lotus root from discoloring.

This paper introduces the common methods to prevent lotus root from discoloring, which can be used flexibly in practice to make lotus root make beautiful dishes.

What's the difference between summer lotus root and autumn lotus root?

We have all heard that lotus roots are the most nurturing in autumn, so don't lotus roots support people in other seasons? Let's look at the difference between summer lotus root and autumn lotus root.

Summer lotus root and autumn lotus root are not only very different in taste, but also slightly different in nutritional components.

Many people know that lotus root in summer tastes sweet and crisp, and it can even be eaten raw after washing. This is because the carbohydrates in summer lotus root exist in the form of fructose and sucrose, and there are few macromolecular nutrients such as starch, while the water in summer lotus root cells is very rich, so the taste is sweet and crisp and the nutrition is easy to absorb.

Lotus roots in summer grow into autumn and begin to store nutrients for winter. At this time, it will instinctively convert various carbohydrates into macromolecular starch, which will lead to a sharp increase in starch content in lotus root and a great decrease in water content in cells. The taste is no longer suitable for fried food or cold salad, but can only be used for cooking or soup.

Especially after winter, the starch content of lotus root reaches the peak, and the taste will become soft and waxy, which is most suitable for stewing or making desserts, such as glutinous rice lotus root or lotus root ribs soup.

How to buy lotus root

First of all, you should distinguish the seasons when buying lotus roots. Lotus root is listed in all seasons, but summer and autumn are the best. Summer lotus root is called "fragrant lotus root" and autumn lotus root is called "osmanthus lotus root". Secondly, pay attention to the following points when purchasing lotus roots:

1, thick and thin lotus root nodes: the number of lotus root nodes will not affect the quality. When purchasing, you should choose lotus root knots with moderate thickness, sufficient maturity and good taste.

2. Long distance between lotus roots: The longer the distance between lotus roots, the higher the maturity of lotus roots and the softer the taste.

3, the shape should be full: the lotus root should be full, do not choose the lotus root with incomplete concave and convex appearance.

4. Lotus root with wet mud: Lotus root without wet mud is usually treated and cannot be preserved. Wet mud lotus root is well preserved and can be placed in the shade 1 week.

5, internal and external injuries: when buying lotus roots, pay attention to whether there is obvious trauma. If there is a wet mud package, you can peel off the wet mud to see it clearly when you buy it.

6. Don't be too white: washed lotus roots that sell well in the market may be soaked in citric acid and the color is white. Purchase is not recommended.

7. Yellow color and no odor: the color of lotus root skin should be smooth and yellowish brown. If it is black or smells, it is not recommended to buy it.

8. Large vent hole: If it is a cut lotus root, you can look at the vent hole in the middle of the lotus root. Lotus root with big vent has more juice.

Where is the most tender lotus root? For the same lotus root, it is best to choose the shorter and thicker parts of the first three sections, which are light yellow and tender. When buying, you must pay attention to buying short and round lotus roots with knots at both ends. Secondly, we should choose the lotus root with light color, no injury and no discoloration.