In most cases the lotus root has to be cooked for a few more minutes after the water boils before it becomes cooked, almost 5 minutes for those who like a crispier texture, and more than 10 minutes for those who like a more powdery texture.

There is also to pay attention to the treatment of lotus root, if cut slightly thick, it is necessary to simmer for a longer period of time, cut thin slices of time is relatively less, but also easier to cook some.?

Lotus root is mostly divided into two kinds of a kind of crisp a kind of surface, pink lotus root starch content is relatively high, the taste is which is more pink surface, so more suitable to stew soup, but also very easy to stew rotten.

Extended information:

According to research, salt water soaked lotus root will lead to its cells because of the concentration of the external liquid is too large and the state of water loss, and then simmering, then, it will make the lotus root is easier to absorb the water, so that the stewing time will be shorter, and easier to stew. It is also easier to stew.

Baking soda marinade: after the lotus root cut into pieces can be marinated with baking soda for about ten minutes, without rinsing, and then directly into the pot to use, can be very good to help the lotus root quickly stewed.

Cold water in the pot: many people in the stew like to boil the water first before putting ingredients, in fact, this practice will make the nutrition and flavor of the ingredients too much storage in the body of the ingredients, the soup will be relatively less nutritious, the lotus root is not an exception, so it is recommended that we cold water in the pot stewed lotus root.