The sliced ​​lotus root is black, soaked in water for a few spoonfuls will be white and crispy

Lotus root is one of the most popular tubers because of its crisp, cool taste, and it’s delicious to cook with anything. Not only that, lotus root is nutritious and good for health. Lotus root contains many vitamins and minerals. This is a plant containing iron, phosphorus, potassium, manganese, thiamin, zinc, pantothenic acid, vitamins C, B6, in addition, it also has protein and is a source of fiber for the body…

Lotus root can be used to cook soup, stir-fry, stew, make mannequin, drop hot pot… but each dish has a different appeal. However, there is one annoying thing that, after being sliced, the lotus root will turn black for a while, making the dish unsightly.

Therefore, the chef said, when preparing the lotus root, it is necessary to soak the lotus root in water for a few tablespoons of this water, the lotus root will always keep its pearly white color. So what country is it, please refer to the following tips:

How to choose a delicious lotus root

First, when you want to eat lotus root, you must also learn how to choose a delicious lotus root. In fact, there are two main types of lotus roots: 9 holes and 7 openings. The special thing is, they are used to cook different dishes because the taste is not the same.

Please notice, the 7-hole lotus root is usually yellow-brown, with scattered spots on the outside of the shell, slightly rough to the touch. The stem of a 7-hole lotus root is usually short and thick, when cut, it has 7 main holes that can be seen very clearly. The color inside the lotus root is also slightly yellow-brown. The 7-hole lotus root mainly grows in ponds and lakes, with high starch content, low water content, when eaten, it will feel very soft and supple. When cutting this lotus root, the large fibers between the two pieces can be stretched. The 7-hole lotus root has a very soft and flexible taste, so it is suitable for cooking soup, stewing or steaming, cooking stock dishes such as braised lotus root, lotus root soup, steamed lotus root, etc.

In contrast, the 9-hole lotus root is smaller, slender, and elongated. The skin is smoother than a lotus root with 7 holes. After being cut, the color of the 9-hole lotus root is very white and soft, looks very bright and has the effect of clearing heat and cooling the blood. The 9-hole lotus root has less starch and a lot of water, so it has a crispy and juicy taste, so it is suitable for making cold dishes (eaten raw) will be more reasonable such as sweet and sour lotus root, lotus root salad, lotus root fry…

How to make lotus root not dark

After buying a lotus root that you like according to your intended use, peel and slice it.

Note, if you can slice a lotus root, immediately put it in a bowl of water with a few tablespoons of white vinegar mixed in. Vinegar will make lotus roots whiter, even more delicious.

If you do not use white vinegar, you can also soak the lotus root in water with a little salt to help prevent the lotus root from turning black.

In addition, if you are more careful, you can boil a pot of boiling water with a little salt, drop the lotus root in and blanch for 2 minutes. Blanching the lotus root not only removes the powdery nature of the lotus root, it also prevents it from sticking to the pan if you stir-fry it and keeps it from turning black. After 2 minutes, take it out immediately and then put the lotus root in a bowl of cold water to quickly cool it down and keep its crispiness.

Now you just need to use lotus root to cook your favorite dish! Good luck!