How to cut lotus root

The whole body of lotus can be said to be a treasure, because whether it is the lotus flower, lotus pod or lotus leaf, they can all play a certain role in the human body and have high edible value. Lotus vegetable specifically refers to lotus root, and of course there are many different ways to eat lotus root. In addition to making lotus root into hot pot and spicy hot pot, it can also be made into some home-cooked dishes. But what is the correct way to cut lotus root?

The different parts of the lotus have different names, all of which can be used for medicinal purposes. The lotus stalk is called lotus stem, the leaves are called lotus leaves and lotus leaf stalks, the lotus pistils are called lotus stamens, the shell is called lotus pod, the fruit is lotus pulp or lotus seeds, the embryo is called lotus heart, and the underground rhizome of the lotus is called lotus root.

Lotus root belongs to the Nelumbo family, an aquatic vegetable. It is plump and node-shaped, with small tubular holes inside. It is divided into red lotus root, white lotus root, and twisted lotus root. The red lotus root is slender, with a brown-yellow and rough skin, less moisture, and not crisp and tender; the white lotus root is plump, tender and smooth in appearance, silvery white in color, with crisp and juicy flesh and a strong sweet taste; the twisted lotus root is pink, rough in appearance, and high in starch.

Is it better to cut lotus root horizontally or vertically?

Cutting horizontally will produce round lotus root slices, while cutting vertically is more suitable for cutting lotus root shreds.

How to cut lotus root

Put the lotus root on a chopping board and cut it into round slices, or stand the lotus root upright and cut it into slices, and then cut it into shreds. Don't cut it horizontally. If you cut it horizontally into slices and then into shreds, the lotus root will be too broken to be shredded. Remove the nodes and peel the lotus root, cut the thick nodes in half, cut into thin slices, and rinse with clean water.

A. To prevent the lotus root from changing color, you can soak it in light salt water. Adding a few drops of vinegar to the water can also prevent it from being oxidized. Blanching it in boiling water is also very effective.

B. After cutting the lotus root slices, soak them in clean water. On the one hand, this will wash away the sticky substances in them, and on the other hand, it will prevent them from changing color and making the color look unpleasant when fried.

C. When frying lotus root slices, they will become stickier and stickier. You can add a little water while frying. This will not only make it easier to fry, but also make the lotus root slices white and tender.

Important tip: Do not use iron utensils when cooking lotus root, as it will turn the lotus root black.