They look different and taste different.

There are two main types of lotus roots: seven holes and nine holes. The difference between them is not just the number of holes, but also the flavor, so be sure to know how to choose to make them more delicious. Seven-hole lotus root is also called red lotus root because the lotus root is pink and has seven holes after being cut. It can often be seen in the south. Beside the puddle where lotus roots are grown, the newly picked lotus roots are usually brown. Seven-hole lotus root has a thick body and will taste bitter when eaten raw. Nine-hole lotus root is also known as white lotus root, with white petals. Its skin is silver-white, not brown like the seven-hole lotus root. It feels smooth and looks slender.

First of all, let’s talk about the seven-hole lotus root. This kind of lotus root is short and round. When eaten raw, you will feel an obvious fibrous texture and a bad taste. But after being cooked for a long time, the lotus root tastes glutinous and sweet, with a rich aroma. This is because seven-hole lotus root has strong powdery properties and is more suitable for stewing, boiling or steaming when cooking. Then there is the nine-hole lotus root. The only obvious difference between it and the seven-hole lotus root is in appearance, that is, the knots are longer and the volume is generally slightly larger than the seven-hole lotus root. This kind of lotus root contains less starch and more water, so even if it is eaten raw, it will be crispy and taste very fragrant. Therefore, it is more commonly used in cold dishes. Just blanch it in boiling water and it will become crispier after cooling.

The correct way to cook lotus roots: To make delicious lotus roots, it is important to choose the right raw materials. Because seven-hole lotus root and nine-hole lotus root have different tastes, the type of food produced and the lotus root selected must be appropriate to achieve the desired effect. Seven-hole lotus root has high starch content and soft texture. Great for stewing or making soup. The lotus root melts in your mouth and is very sweet. The starch content of nine-hole lotus root is lower than that of seven-hole lotus root, so the taste of nine-hole lotus root is very sweet and fresh. It is very refreshing when used in cold dishes or stir-fries, and will not affect the dining experience due to the bad smell. It should be mentioned here that lotus roots usually turn black during the cooking process. This is mainly due to the reaction of polyphenols in lotus roots catalyzed by polyphenol oxidase. The color protection method is very simple. Blanching lotus roots in boiling water can deactivate polyphenol oxidase and ensure that the cooked lotus roots are fresh and tender without discoloration.