A, soaking fresh-keeping method
Wash fresh lotus root, cut it into small pieces with a knife, and soak it in clear water. After the water becomes turbid, pour out the soaked water, add clean water, and repeat this process until the water is no longer turbid. Then put the soaked lotus root blocks into a sealed bag and put them in the refrigerator for cold storage.
My lotus roots are often preserved like this. My mother will cut the lotus root into small pieces, soak it in water to remove impurities, then put it in a sealed bag and put it in the freezer. The lotus roots preserved in this way can be preserved for more than a week, and the taste is still very good.
Second, the steaming preservation method
Clean fresh lotus root, cut it into small pieces, steam it in a steamer, cool it, put it in a sealed bag and store it in the refrigerator.
I used to work in a restaurant. They will cut the lotus root into small pieces, steam it, put it in a sealed bag and store it in the refrigerator. Lotus roots preserved in this way can be preserved for more than a week without deterioration.
Third, frying preservation method
Clean fresh lotus root, cut it into thin slices, fry it in oil pan until golden brown, take it out, let it cool, put it in a sealed bag and put it in refrigerator.
A friend of mine works in a snack bar and usually likes to eat their baked lotus roots, so I also asked him how to preserve them. He told me that this is how they preserved lotus roots. Lotus roots preserved in this way can be preserved for more than a week, and the taste is still very crisp.
Fourth, the burial method
Buried pits are built with bricks or enclosed with crates and boards, which are placed one by one with lotus roots and one with soil, and covered with 10cm thick fine mud after stacking five or six layers. Fine mud should be soft and moist, and cannot be rubbed into a ball by hand. Debris such as gravel should be removed. When buried, the lotus roots should be arranged in a line to avoid being broken.
The cement ground shall be buried in the patio, and the bottom of the pit shall be padded with wooden boards or bamboo frames, with a height of 10 cm, and the bottom shall be paved with fine soil with a thickness of 10cm, and the soil shall be stacked and covered according to the above methods. The storeroom is disinfected every 15 days 1 time.
When burying outdoors in the open air, choose a place with high terrain and dark place, pile the soil and lotus root layer by layer into a slope or pagoda shape, and cover them all with soil. Dig drainage ditches around to prevent water accumulation, and cover them in time in rainy days. During storage, check every 20 ~ 30 days 1 time.
Five, salt water storage method
Arranging the pretreated lotus roots in non-ferrous metal containers in sequence and soaking them in salt water with the concentration of 10% ~ 15% can keep fresh for more than 5 months. Because salt is difficult to penetrate into lotus root meat tissue, it can not only prevent corrosion but also inhibit enzymes, and the flavor after storage is the same as that when it is fresh.
The method is simple and effective, can be stored for more than half a year, and the brine can be reused.
The above are five methods that I summarized to preserve lotus roots for a long time. These methods are very practical, so that we can make better use of ingredients and reduce waste while enjoying the delicious lotus root.