When buying lotus roots, should I choose those with 7 holes or 9 holes?
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Lotus root is a vegetable that we eat from time to time, and there are many ways to prepare it: steamed lotus root, marinated lotus root, lotus root soup, lotus root residue, lotus root fillings, and so on. Different preparation methods require different types of lotus root. A few days ago, a reader asked me if there were any ways to make lotus root crispy. Someone asked why, every time I make pork rib and lotus root soup, the lotus root isn’t soft at all. Is there a way to make it softer? Actually, as long as we choose the right kind of lotus root, it will be very crisp after being marinated, and the pork rib and lotus root soup will have a soft texture.
7-hole lotus root: There is a difference between lotus root with 7 holes and one with 9 holes; they are similar in size. Only by cutting open one side of the lotus root can one tell the difference. If you ask the person selling it, they will tell you how many holes it has. Lotus root with 7 holes contains a high amount of starch, which gives it a starchy texture when eaten. It is generally suitable for use in dishes such as lotus root soup and steamed lotus root. With genuine 7-hole lotus root, simply boiling it in water over high heat for 10 minutes will cause it to gradually become starchy.
9-hole lotus root: This type of lotus root has a higher water content and a lower starch content, making it crisp and tender to the taste. It is well-suited for use in dishes such as marinated lotus root, lotus root residue, and lotus root fillings. The best quality varieties come from lakes, have long rhizomes, and a brownish-yellow color; such lotus root has a sweet flavor.
After eating it for so many years, there’s still such a difference.
Amazing! This problem has been bothering me for years; I guess I should give it a try :D
The nine-hole version is very crisp and refreshing to eat. Buying a nine-hole version for making cold dishes is great.