Which type of lotus root is easier to cook? How to cook lotus root to make it easier to cook

We all know that lotus root is a popular food. It can be cooked in many ways, such as fried, boiled, or stir-fried. It tastes very good and is loved by people. Many people cook lotus root soup at home, so how can lotus root soup be cooked more easily? Let's take a closer look!

How to cook lotus root so that it is easy to rot

1. Choose pink lotus root, which is lotus root with 7 holes. Cut them into the same size and stew them until cooked.

First of all, we need to distinguish the varieties of lotus roots. When stewing lotus roots, we must choose the varieties that are suitable for stewing. The seven-hole lotus root is the most suitable for stewing.

2. When stewing lotus root with meat, it is best to put the lotus root into the pot together with the meat. This way, the lotus root can absorb the nutrients of the meat during the stewing process and the taste will be better. The meat and lotus root will be cooked together, which is delicious and saves time.

3. Before stewing the lotus root, you can cut the lotus root in advance, soak it in salt water, pick it up and rinse it with cold water again to remove the salt taste before stewing it. This will also make the lotus root easier to cook. Because the lotus root soaked in salt water is easier to absorb water, the cooking time will be shortened, and it will be easier to cook. Those who have tried this method say that the effect is particularly good.

4. You can use an electric pressure cooker to stew lotus root. Today's electric pressure cookers are more user-friendly. The broth and vegetable soup stewed in it generally do not lose nutrients, and the taste is particularly soft, glutinous and rich. It also saves time. Just put the ingredients in and select the appropriate function. The pot will tailor the time for you based on your ingredients, and you can wait for this beautiful enjoyment with peace of mind.

5. Some people say that you should add baking soda or edible alkali when stewing lotus root. I don’t recommend it because edible alkali will destroy the nutrition of lotus root. Alkaline substances will directly damage the vitamins in lotus root, especially some B vitamins. So in order to stew the lotus root quickly, it is really unnecessary to destroy the vitamins. It is better to stew it directly and slowly. It will eventually be cooked. In this way, the deliciousness and nutrition will be stewed out, and you can also enjoy the process of stewing the lotus root.

Which lotus root is easy to cook?

Although lotus roots are all the rhizomes of lotus, they are also different. Basically, they can be divided into two categories: one is relatively crisp and sweet, suitable for cold salads and stir-frying; the other is relatively soft and sticky, more suitable for stewing and making soup. However, if you ask the vegetable vendor, he may say that his lotus root is crispy if you want it crispy, and he will say that his lotus root is soft and sticky if you want it soft and sticky.

If you still find it difficult to distinguish, lotus root has a characteristic: the fewer the number of internal holes (large, main holes), the softer the texture. Conversely, the more holes, the crisper the texture. There are two main types of lotus roots: seven-hole lotus root and nine-hole lotus root. Generally, the lotus of the former is red, while the lotus of the latter is white.

What to add to lotus root to make it easier to rot

It is not recommended to use baking soda, edible alkali and the like to speed up the process of lotus root being cooked. Because baking soda and edible alkali have no nutritional value to humans. Although they have entered our kitchens relatively early, they are still chemical additives. Moreover, alkaline substances will directly destroy the vitamins in the food, especially some B vitamins, so these tricks are not necessary.

Some people may think that substances like baking soda are alkaline and can neutralize stomach acid. But in fact, except for some people who secrete too much stomach acid, normal people do not need to neutralize stomach acid. Our gastric juice environment should be acidic. Adding baking soda and edible alkali to porridge and pasta cannot play a role in "nourishing the stomach". If you really want to speed up the stewing of lotus roots by soaking them, you can soak the lotus roots in salt water after peeling and cutting them into pieces, or pickle the lotus roots with some salt. Excessive osmotic pressure can cause cells to lose water, and the stewing will be a little faster.