Are there crispy and soft lotus roots? How to tell whether lotus roots are crispy or soft?

We all know that lotus root is a common food. It can be eaten in many ways. It can be fried, steamed, deep-fried, stewed, etc. There are many varieties of lotus roots, and the taste is different. Some taste crisper, while others taste softer. So how do you distinguish between crispy lotus roots and soft lotus roots? Let's take a closer look!

Four ways to distinguish between crispy lotus root and floury lotus root

1. Look

Mainly look at three parts of the lotus root. First, the skin. If the skin is not shiny enough and the color is darker, pink or dark yellow, it is a smooth lotus root. The skin of a crisp lotus root is relatively shiny and the color is also brighter. Second, look at the silk of the lotus root after cutting. If there are more silk inside after cutting, it is a smooth lotus root. If there are fewer silk after cutting, it is a crisp lotus root. Thirty, look at the number of lotus root holes after cutting. This is also the most common method for many people and the best way to distinguish. Cut the lotus root horizontally. If the number of holes on the horizontal surface is 7 or 11, it is a smooth lotus root. If there are 9 holes, it is a crisp lotus root.

2. Touch

If you touch the lotus root with your hand, the mask will feel rough, not very smooth, but the crispy lotus root will feel smooth.

3. Taste

When choosing lotus root, break off a little and put it in your mouth to chew. If it tastes a bit astringent and has a soft and sticky texture, it is a smooth lotus root. If it tastes a bit sweet, it is a crispy lotus root.

4. Weigh

Just weigh them. The weights of lotus roots of the same size, crispy lotus roots and smooth lotus roots are different. The smooth lotus roots contain a higher amount of starch, so they are relatively heavier than the crispy lotus roots.

Tips:

Crispy lotus root is suitable for cold dishes or stir-frying, while flour lotus root is suitable for stewing soup.

What is the difference between crispy lotus root and flour lotus root?

First, look at the color

Crisp lotus root is usually white, belonging to white lotus root. This kind of lotus root is planted in the pond and grows naturally. White lotus root tastes better. From the appearance, the lotus root is generally slender, with a white skin, more water content, crisp and juicy. This kind of lotus root is crispy and suitable for stir-frying, cold salad, vinegar, etc. You must look for white lotus root. Selection of flat lotus root: Flat lotus root, generally has a darker skin, the color is a bit pink, some say it is red, this kind of lotus root is shorter in shape, and the main pink or dark yellow may be flat lotus root. Suitable for making soup, stewing meat, making lotus root sandwiches or glutinous rice flour lotus root, etc.

The second method: look at the lotus root hole

This method of checking the holes in the lotus root is quite common. When we go to check the lotus roots, we don't know how many holes they have. We only know how many holes they have after we cut them open at home. So, if you see a broken lotus root when you buy it, you can check how many holes it has. You can choose the crispy lotus root or the smooth lotus root you want. You can also check the lotus root nodes. The number of holes in the lotus root nodes is the same as the number of holes in the lotus root.

Generally, lotus roots with 7 holes are smooth and suitable for stewing soup, while lotus roots with 9 holes are crispy and suitable for stir-frying and cold dishes.

Summarize:

The fundamental reason why lotus root is crispy and soft is its variety. There are two kinds of lotus roots: one is the one with white flowers, commonly known as white lotus root, with white and green skin, high water content, crisp and juicy, suitable for cold salad and stir-fry; the other is the one with red flowers, with white and dark red skin, high starch content, and soft after being cooked, suitable for stewing meat, making lotus root dumplings, lotus root powder, etc.

The so-called nine-hole and seven-hole lotus roots are a regional issue. In the past, nine-hole lotus roots were mostly produced in the south of the Yangtze River, while seven-hole lotus roots were mostly produced in the north of the Yangtze River. Now they are basically mixed. The so-called pit lotus roots and pond lotus roots are a matter of growing environment, and neither is the fundamental principle that determines crispness and softness.

How to choose fresh lotus root that is delicious and easy to clean

When we buy lotus roots, we must buy fresh ones, so that they taste better. The most important thing is to look at the skin of the lotus root, which must be glossy. If it looks moist, it is a fresh lotus root. In addition, do not buy broken ones, because there will be silt inside the broken and damaged lotus roots, and the inside of the lotus roots may even turn black. After cutting, there will be an unpleasant smell, and they are dirty and difficult to clean. Some of them cannot be cleaned at all, and cannot be fried. Basically, the lotus roots can only be thrown away, which is such a waste.