1, the taste is different

Break a small piece of raw lotus root and taste, starch more taste astringent, this is more powder glutinous. Less starch contains more sugar, eaten raw is sweeter, this is the crispy lotus root.

2, different holes in the root

Cut and look at it, powdered lotus root has 11 holes, crisp lotus root has 9 holes.

9 holes:

11 holes:

3, the color is different

The skin color is more white pink some, darker brittle.

Crisp lotus root:

Powder lotus root:

Note on Lotus Root Cooking:

1. Lotus root can be eaten raw, cooked, pounded juice to drink, or dried and grinded to make porridge.

2. To eat lotus root to pick the skin is yellow-brown, meat fat and white. If it is black and has an odor, it is not suitable for consumption.

3. Lotus root raw and cooked food is suitable for stir-fry, stewing, deep-frying, and do the dishes of the ingredients, such as "eight treasures stuffed lotus root", "deep-fried lotus root box" and so on.

4. Do not use iron when cooking lotus root, so as not to cause food blackening.

Nutrition of lotus root:

Contains starch, protein, asparagine, vitamin C, and oxidase components, sugar content is also very high, eat raw fresh lotus root can clear the heat and relieve the annoyance, quench the thirst and vomiting.

If the fresh root is pressed to take the juice, its effect is even more, cooked lotus root is sweet and warm, can strengthen the spleen, stomach, blood and heart, so the main complement to the five viscera, have to eliminate food, thirst, the effect of the body.

Baidu Encyclopedia - Lotus root