Lotus root is rich in vitamins, plant protein and trace elements such as iron and calcium, which is beneficial to health if eaten properly. Although lotus root is very good, sometimes it is very easy to go bad, so if you want to eat lotus root, you'd better eat more fresh ones. The skin is yellow lotus root, and the meat inside is thick, white and tender. Discolored lotus root is best not to eat.

It is best not to eat raw lotus root, because there may be ginger worms on it. Although lotus root is delicious and nutritious, it is cold and not suitable for pregnant women. It is best to eat cooked hot lotus root. Lotus root is often used to make soup, such as the classic lotus root ribs soup, which is nutritious and delicious. It can also be used to make lotus root clips, lotus root cakes, lotus root dumplings and so on.

Introduction of lotus root

Lotus root, that is, lotus root, is a lotus plant in the lotus family. Lotus root is slightly sweet and crisp, and can be eaten raw or cooked. Lotus root is widely distributed in China, India and other countries, and it is planted in Hubei, Henan, Shandong and Hebei. Lotus root originated in China and has been cultivated for more than 3000 years. Lotus root is cultivated in southern provinces of China, and there are two kinds of lotus root, namely seven-hole lotus root and nine-hole lotus root.

In Baoying County, lotus roots with their own characteristics are mostly supplied to the market all the year round. After the summer heat, the fragrant lotus root is on the market, with white color, slightly green and bright, tender and sweet meat, which can be compared with fresh pears when eaten raw, and is suitable for all kinds of cold and hot frying. Before the Mid-Autumn Festival, lotus roots were scoured. At this time, the lotus root began to have powder. Cooking and cake making are all good materials, and fried lotus root cakes have more local characteristics.

Reference to the above content: Baidu Encyclopedia-Lotus Root