How to choose lotus root starch? June is the season to eat lotus roots. Good lotus roots are delicious, but we will buy bad lotus roots because we have no choice. Let's share how to choose lotus root starch. Let's have a look.

How to select lotus root powder 1 lotus root with silt;

Lotus root grows in the lotus pond, which has a lot of silt. Lotus root will bring some silt more or less when it is collected. So when you buy, you can look at the dryness and wetness of the silt. The wetter the silt, the fresher it is.

Choose short and thick lotus roots:

Lotus root is composed of several sections with holes in the middle, and these holes are connected together. When buying lotus roots, you can choose short and thick lotus roots, pink and tender. On the contrary, the slender lotus root has more tendons and less tenderness.

Check whether there is mud in the hole;

If the lotus root is broken when it is picked in the river, there will be mud in the hole of the lotus root, which is more troublesome to remove, so don't buy it when you see black mud in the hole when you buy it; However, the cut lotus root will turn black if it is left in the air for a long time. This should be treated differently!

Choose white lotus root:

The color of fresh lotus root is white, and it will gradually turn yellow after a long time; But some lotus roots are yellow and rusty, but the meat is still white after peeling. This kind of lotus root is also delicious.

Selecting lotus roots with complete surface and full meat;

Fresh lotus root has complete epidermis, plump meat, milky white color and contains more water at first glance. However, the surface moisture of stale lotus root is relatively less, and the meat is black and yellow, which will not be very delicious.

Selecting unbleached lotus root;

In the market, some people will bleach the stale lotus roots, which looks better. This kind of lotus root is particularly white, unusually white, without a trace of black mud. We should learn to distinguish them. Some lotus roots are particularly white when eating hot pot, and will not turn black after being put in the air for a long time. Such lotus roots are probably bleached. If you want to eat lotus root, you have to eat it naturally, and you don't need artificial processing.

How to choose powder for lotus root 2? Selection method of powdered lotus root:

1, look: Look at the color, the skin of pink lotus root is dark and dull, and looks a little yellow.

2, touch: touch the surface, touch the surface of the lotus root can feel the surface rough, there are many pits.

3. Bye-bye: Slowly break the pink lotus root into two pieces. In this process, many lotus roots are connected together.

Select quality skills

1, smells, giving off a hint of sour lotus root. A good lotus root is muddy, fat and thick. You can smell the smell of soil when you get close. Lotus root soaked in sulfurous acid solution is white and smooth to the touch, but it gives off a faint sour taste.

2, look at the color, don't turn black after water. Lotus root will change color after a long time, but lotus root soaked in sulfurous acid is as white as new even if it is left for many days. However, the soaked lotus root will deteriorate quickly as soon as it passes through the water, first turning yellow and then turning black.

3, taste the taste, do not eat raw and sour. There are many kinds of lotus roots, some are bitter when eaten raw, and some are sweet when eaten raw. If eaten raw, it means that this lotus root has probably been soaked in sulfurous acid or other acidic solutions.

How to choose lotus root starch? 1. Where is the lotus root pink?

The main factor affecting the taste of lotus root is the length of its growth time in soil, which is not closely related to the place of origin. Generally speaking, wild lotus roots, that is, lotus roots and lotus seeds that naturally grow in lakes and ponds, are mostly pink and tender. The longer the growth time of the same variety of lotus root, the less water, the higher the starch content and the powder of lotus root.

From the point of origin, there are many lotus roots produced in Hubei, and the lotus roots in the Yangtze River basin generally show the characteristics of waxy powder after entering August. One of the most famous varieties of lotus root is Erian 9.

Second, how to choose lotus roots with fine powder?

1, observe the color. First look at the color of lotus root. Lotus root surface color is dark, dull, and even some yellow lotus roots are often powder lotus roots. If the skin of lotus root is white and slippery, it is often brittle.

2. Touch the surface. Secondly, it can be judged by touching the surface of lotus root. If the surface of lotus root feels rough and there are many pockmarks on the surface, such lotus root is often powder lotus root.

3. Open the observation. If conditions permit, you can break the lotus root and observe its cross section. If there are many threads on the cross section of lotus root, such lotus root is often pink.

4, pinch the lotus root. If it is powder lotus root, the starch content is relatively high, so the hardness of powder lotus root will not be very high, and it will even be soft to pinch. So we can tell whether the lotus root is pink by pinching it and judging its hardness. Generally speaking, on a lotus root, the thick part in the middle and the tail are often pink and tender, the thin part is often crisp, and the thin part is often the head of the lotus root.

I believe that through the above introduction, everyone has a certain understanding of where the lotus root is pink and how to choose the lotus root with pink. The lotus root with comparative powder tastes powdery and waxy, and has high starch content, which is suitable for simmering soup. When you choose lotus roots, you can use the selection skills mentioned above to reasonably choose the right lotus roots according to actual needs.

How to choose lotus root powder? 1. How to choose the powder for simmering soup?

Powder lotus root is characterized by rough appearance, pink or brown skin, short and thick body, and the powder lotus root of the same size is heavier, generally seven holes, and pink when cut.

Because pink lotus roots are mostly deep-water lotus roots and pond lotus roots, the water level is required to reach 30~60cm. If the water rises in summer, it can withstand the deep water of 1.3~ 1.7m, and one of them is a mid-late maturing variety, which is listed after September 7. Deep-planted lotus root is not as white as shallow-planted crispy lotus root, and its skin is generally brown, and its skin is rough and frosty. Its head is very big, and the lotus root node is round and short, like a fat pier. This kind of lotus root is cut horizontally, and the color of the powder is obvious. The soup simmered in the pot is rich in color and lotus root flavor.

Second, there are several varieties of pink lotus root.

Lotus root variety resources are very rich. The famous varieties of pink lotus root are Jiangsu Baoying Meirenhong, Little Dark Red, Erlian No.2, Erlian No.4, Hunan Paozi, Wuhan Damao Festival, Guangzhou Silian and Simiao.

Erian No.4: Medium. The flowers are white, the main lotus root has 5 ~ 7 nodes, the single branch weighs about 5 ~ 6 kg, the tip nodes are thick, and the skin is yellow and white. Green lotus roots can be harvested in the middle and late July, and old ripe lotus roots can be harvested in September. Raw food is sweeter, and simmered soup is powder, which is also suitable for frying.

E 'an No.5 (3735): Early and Medium Maturity. The main lotus root is 5 ~ 6 knots, with thick meat, small vent holes and white skin. Green lotus root is produced in the middle and late July, and old ripe lotus root is produced in the late August. Cooking and simmering soup are delicious and very popular in the south and export markets.

At present, 80% of the lotus varieties in China come from Wuhan, and 90% of the lotus root production in Wuhan comes from Yulian. According to maturity, it can be divided into early maturity, middle maturity and late maturity. At the same time, there are more than 600 varieties of other aquatic vegetable resources 12, such as lotus root, water bamboo, taro, water spinach, water dropwort and water chestnut.