This should be called lotus root band, which was called lotus root whip, lotus root silk dish and silver seedling dish in ancient times. Lotus root is also known as lotus root cabbage, lotus root tip, lotus root belt and lotus root seedling. Lotus root belt is the tender rhizome of lotus. ), composed of internodes and terminal buds at the top of rhizome. Lotus root belt and lotus root are homologous organs. When the conditions are suitable, the lotus root belt will become lotus root after expansion (so, accurately speaking, lotus root is an expanded rhizome). The most suitable picking time is after the summer rain, down the "green pile" sticking out of the water until the roots are in the mud. At the end where two lotus seedlings are connected, the thick one is this. The lower the pile, the more tender the lotus root tip below. That kind of white is a little yellowish, the trunk is straight and easy to break, and the tip is still hairpin-shaped, which is a good product without bifurcation.

Lotus root is edible. Stir-fry, stir-fry, steam, fry, fry and eat raw. It can be used as both the main ingredient and the ingredient, and it is suitable for both meat and vegetables. The most famous dishes are fried lotus root and hot and sour lotus root, but no matter how you eat them, they taste excellent. Cut the slender sections with an oblique knife, marinate them with salt, add shredded red pepper into the oil with high fire and stir-fry for a while. The lotus root of the dish is crispy without tendons, and it is rich in flavor, tender, elegant, simple, fresh, fragrant, spicy and cool. I can't describe it too much. Processing pickles with lotus root, such as hot and sour lotus root, sweet and sour lotus root, etc. It is also very popular with consumers.