Eating lotus root in spring is definitely not ugly! How to choose and eat it is quite particular

Lotus is a plant native to China. As a part of lotus, lotus root has been widely eaten and used in my country as early as the Neolithic Age. In the Pre-Qin period, there were records of "there are Fusu in the mountains, and lotus flowers in the marshes" and "there are cattails and lotus in the ponds of the marshes". The word "lotus" means lotus root.

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As a vegetable that grows in both the north and south, lotus root varieties are found all over the country. In Chongqing, Tongnan, Tongliang, Qianjiang and other districts are rich in lotus roots. Lotus root balls, sweet-scented osmanthus lotus root and lotus root wontons are also common dishes in Chongqing.

01Is it reliable to select lotus roots based on the number of holes?

Although they are all lotus roots, some have a soft and sticky texture, while others are crisper. Because of the different tastes, there is a common saying among the people: when choosing lotus roots, you should count the pores inside. Seven pores are sticky lotus roots, and nine pores are crispy lotus roots. So, can the taste of lotus roots really be distinguished by observing the number of pores inside?

Before answering this question, we need to first look at what factors affect the taste of lotus root.

Among the many factors that affect lotus root, the most direct one is the starch content of lotus root and the difference in starch composition. According to the different starch structures, it can be divided into amylose and amylopectin. Generally speaking, when there is more amylose, it will produce a crispier taste; and when there is more amylopectin, it will have a powdery and glutinous state. In fact, any variety of lotus root contains two different starches, but the proportions are different.

All lotus roots have a crunchy texture when they are not fully mature. Soft and sticky lotus roots will only have a soft and sticky texture when they are fully mature and cooked by stewing or other methods, but other cooking methods are likely to produce a crisp texture; as for crisp lotus roots, they will still be crispy even after they are mature.

In the actual lotus root planting process, lotus root (i.e. the variety with lotus root as the cultivation purpose) will be divided into shallow water and deep water varieties according to the planting depth. Shallow water varieties generally have a shorter growth cycle, higher yield, and a crisper taste; while deep water varieties have a later maturity period, so the starch content is higher, and therefore the taste will be relatively more glutinous. However, this is only a general rule. Due to different environments and climates in different places, the time for planting and harvesting lotus roots is also different. Another very important point is that even if it is the same lotus root, the taste will change as the eating cycle changes.

Pink lotus root will gradually become crispy as the storage period increases. In the autumn and winter seasons when the temperature is lower, mature lotus roots can be stored for about half a month. But if you want to eat the pink and glutinous taste, you need to buy and eat relatively fresh pink lotus roots.

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Having said so many factors that affect the taste, can we identify the taste by simply counting the number of holes in the cross section? The answer is no. In fact, some scholars have done relevant research. The Wuhan Vegetable Science Research Institute is an institution specializing in the study of vegetables. They have collected more than 600 lotus root varieties and have been observing, evaluating and cultivating lotus roots for many years. According to the long-term observations of researchers at the institute: the taste of lotus roots is actually not necessarily related to the number of holes in them.

From the perspective of plant growth, the holes in lotus roots are the aeration tissue of lotus flowers, and the number of holes is the product of the combined influence of genetic expression and environmental factors. The number of holes is not limited to 7 or 9. If the size of the pores is not considered, a dozen or even dozens of pores can be found in the cross section of a general lotus root. The number of holes of lotus roots that are relatively fat in the middle section will also be different from those at both ends or branches. Therefore, the taste of lotus roots cannot be simply summarized based on the number of holes. Then, the so-called "seven-hole lotus roots are pink lotus roots, and nine-hole lotus roots are crispy lotus roots" has no scientific basis. Instead of choosing lotus roots based on such "experience", it is more direct and reliable to ask the seller whether the lotus roots are pink or crispy. However, although we cannot distinguish the taste of lotus roots by observation, we can judge the quality of lotus roots by observation.

02How to select and process lotus roots?

We can select high-quality lotus roots through the following three steps:

At a glance

When buying lotus roots, you should look at the appearance of the lotus roots. Choose lotus roots with yellow skin and thick bodies. The skin of the lotus roots should be free of external injuries, rust spots, and rot. Be careful if the lotus roots are too white or black. In addition, it is best to buy lotus roots with closed ends, so that the internal quality will be better.

Image source: Internet

Second News

Lotus roots that have just been picked often have some earthy smells, but a fresh fragrance can be smelled at the cut end, without sourness or other peculiar smells. Three touches: Fresh lotus roots are generally covered with mud and sand on the surface, and have a rough or granular feel. For lotus roots with unusually smooth surfaces, it is necessary to pay attention to distinguish their freshness. Of course, buying lotus roots is only the first step, and cleaning lotus roots is also very particular. We can first cut off the lotus root nodes at both ends of the lotus root, then cut the lotus root in the middle, and clean it along the holes with water. Then pour an appropriate amount of white vinegar and salt into the water, stir to dissolve, and soak the peeled lotus root for a while, so that the lotus root will become white and clean. Lotus roots are easy to turn black during cooking. This is because lotus roots also contain some polyphenols, which will be oxidized under the action of enzymes. It is also easy to prevent lotus roots from turning black. Just blanch them in boiling water for a while or add some acidic substances, which can effectively remove polyphenol oxidase and keep the lotus roots bright in color.

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After everything is ready, the last thing to do is to make lotus root into delicious dishes. As a popular ingredient, lotus root can be stewed, boiled, fried, or deep-fried. No matter how it is cooked, it will have its own unique taste. Lotus root is rich in various nutrients and can be eaten by people of all ages.

03 Precautions and taboos for eating lotus root

Although lotus root is delicious, there are some things to note:

1. It is best not to eat lotus root raw .

Since lotus root is a vegetable that grows in water, it is possible that some parasites are attached to it. If eaten raw, there is a possibility of parasite or bacterial infection.

2. When cooking lotus root, try not to use iron utensils.

This is also because lotus root contains polyphenols, which will combine with iron ions to produce black substances, thus making the appearance of lotus root poor.

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3. People with gastrointestinal diseases, diabetes, hemorrhoids and other diseases should eat less lotus root

Because the starch and crude fiber in lotus root may affect the condition and cause unnecessary burden.

4. When preparing lotus root, try to avoid frying as much as possible . After all, too much oil is not good for health.

Source: Chongqing Science and Technology Museum

Author: Quasimodo in the Garden, Master of Agronomy, science popularizer.

Review experts: Li Ting, Li Chunli

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