Autumn and winter is a large number of lotus root season, lotus root not only can be fried, boiled, stewed, but also can be made into some of the more distinctive cuisine, such as glutinous rice lotus root, lotus root powder, etc..

Autumn and winter season to eat lotus root, generally to soup-based, but sometimes found that other ingredients have been cooked to soft, but the lotus root is always crunchy not powder rotten, even if you continue to cook for a long time, but also this texture.

Want to cook the lotus root faster to pink rotten, in addition to the choice of lotus root varieties, you can also use tips to make the lotus root easier to cook.

1, the choice of lotus root.

Lotus root cooked for a long time, may be the lotus root variety is not selected correctly. Cooking lotus root has a pink lotus root and crispy lotus root points, pink lotus root starch content, taste powder glutinous, suitable for soup; and crispy lotus root starch content is low, taste crisp sweet, suitable for cold, fried food. So soup must choose powdered lotus root is easy to cook, and if you use brittle lotus root soup, there will be a long time to cook the situation.

To choose the right lotus root, we can use the method of looking, touching and breaking.

Short and thick in appearance, darker skin color, yellowish, with pockmarks, and still rough to the touch is the powdered lotus root; while in contrast thin and long, with a whitish skin color, and smooth to the touch is the crispy lotus root. If you are able to cut the lotus root, look at the number of holes in the lotus root, seven holes for powdered lotus root and nine holes for crunchy lotus root. When you break the lotus root, there are a lot of threads attached to the break, so the lotus root is the pink lotus root, and the lotus root without threads at the break after breaking is the crispy lotus root.

2. Tips to make lotus root easier to cook.

Soak in salt water. The lotus root peeled and washed and cut into pieces, put into the salt water to soak a lotus root block will produce water loss, and then soaked lotus root block soup, lotus root will absorb a lot of water, so that the lotus root can be easier to cook soft and sticky. Baking soda treatment. Peel the lotus root and cut it into pieces, mix it with a little baking soda and leave it for a while before putting it into the pot to make soup, the lotus root will be easier to cook. However, when using baking soda, make sure to control the amount of baking soda. Add white vinegar. Adding a little white vinegar to the pot of lotus root pieces will soften the tissues of the lotus root and make it easier to cook, and this method will shorten the cooking time of the lotus root. Use a pressure cooker. Using a pressure cooker to cook lotus root is also a simple and quick method, so that lotus root can be cooked in a very short time.

Besides the above methods that can make lotus root easy to cook, do you have any other good methods?