Different taste: the taste of lotus root is continuous, similar to root foods such as potatoes and taro. When cooked, you will break it with chopsticks. Can be used for stewing, such as stewed pork ribs with lotus root, stewed trotters with lotus root and glutinous rice lotus root, each with its own sweetness and delicious taste.

Crispy lotus root tastes crisp, which is much crisper than hot and sour potato shreds, crisp and sweet. Can be used for cooking and cold dishes, such as lotus root and lotus root slices, fried lotus root diced, etc. It tastes crisp and appetizing. After the crisp lotus root is cut, it is basically nine holes. When you cut it, you can feel its hardness and crisp sound. After cooking, the color will be white and not red, and it will not be soft and waxy after stewing for a long time.

Matters needing attention in eating lotus root

You must avoid using iron when cooking lotus roots, and it is best to use stainless steel knives and casseroles. Raw lotus root is cold, which hinders the spleen and stomach and is not easy to digest. Therefore, for those with spleen deficiency and stomach cold, it is best not to eat raw lotus roots.

Cut lotus roots should not be stored for too long. This is because the cut lotus root will turn black and rot when exposed to the air. It is best to wrap it in plastic wrap and put it in the refrigerator or salt water to isolate the air. Because lotus root is cold, pregnant women should not eat it too early. Generally, you can eat it about 2 weeks after delivery.