Seven holes and nine holes
I do not know if you usually have noticed, the lotus pond Lotus lotus and white lotus points. Similarly, lotus root has seven holes and nine holes.
Seven holes, brown skin, also called saffron. Short and thick, raw oysters taste bitter. The nine holes are silvery white, also called white flowers. Smooth and slender, oysters taste crisp and sweet.
There is no difference in the nutritional value of the two species, they are rich in protein, vitamin C and B1, and inorganic salts such as calcium, phosphorus and iron. According to his own characteristics, the way of eating is slightly different. Seven-hole lotus root starch content is higher, less water, but not crispy, suitable for cooking soup; nine hole water content is high, more crisp and tender juice, suitable for salad or fried.
How to choose lotus root
The first thing to look at is that you must pick and choose to become hypertrophied. Without injury, discoloration, rust, and knots, do not choose to look too pale.
The second important thing is that the normal oysters have a fresh aroma. The “bleached†sound smells like chemicals.
The third point is that the surface of the normal lumps is accompanied by muddy sand and has a rough feel; while the “bleached enamel†surface is relatively smooth and moist.
How to clean lotus root
The lotus root is delicious, but the mud is hard to clean. Lotus root must be thoroughly cleaned before consumption.
Cut the knots on both ends of the lotus root first to expose the middle hole. Then cut the lotus root into two sections from the middle. The hole in the middle is dark and looks very dirty. Use a baby bottle brush to align with the hole and brush it. Then rinse it under the head of the water tank and then cut off the skin of the lotus root.
Soak the lotus root in clean water, add 1 tablespoon of white vinegar and 1/2 tablespoon of salt, and soak for about 20 minutes. At this time, lotus root has become clean and white, and it is safe to cook delicacies.
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