After the beginning of autumn, lotus root became a frequent visitor to the table. Lotus root is rich in carbohydrates, a certain amount of protein, rich in vitamin C and vitamin B1, and inorganic salts such as calcium and iron. It also contains polyphenols and has Antioxidant effects. Chinese medicine believes that oysters are cold and have the power of removing heat and irritating themselves. After cooking, the temperature changes from cool to cool, there is nourishing yin, nourishing spleen, nourishing qi and nourishing blood. Therefore, lotus root occupies an important position in the autumn health recipes. Seven points and nine holes Common cockroaches are generally divided into seven-hole and nine-hole cockroaches. The seven-hole beak, also known as safflower, has a brownish-yellow skin, a short, thick body, and a bitter, raw taste. The nine-hole pod, also known as a white flower pod, has a smooth outer skin and is silvery white. It is slender and raw and crispy and raw. No matter what kind of lotus root, its nutritional value is not much difference, as long as the fresh is suitable for soup, nine hole water content is high, more crisp and tender juice, salad or fried the most appropriate. Picking lotus roots to do a look at two smells and three touches In order to make lotus roots sell well, unscrupulous traders may have bleached them, and consumers must pay special attention when they choose. At first glance, when picking up, you should pick and choose to look overly fat, without injury, without discoloration, without rust, and in constant knots. Both smelled that the normal lumps had a fresh aroma, and the “bleached pimple†smell had the smell of chemicals. In three touches, the surface of the normal block has muddy sand and it has a rough feel, while the surface of the “bleached flaw†is relatively smooth and moist. In addition, try to buy two sealed cockroaches. If there is mud in the borehole, you can cut it open longitudinally, or cut it into two or three sections and put it in water. Use chopsticks to wrap the gauze, then pry the hole, and then rinse with water. How to cook without discoloration The blackening of lotus root during cooking is due to the oxidation of polyphenols in lotus roots under the catalysis of polyphenol oxidase. After boiling the lotus root in boiling water for a while, all the polyphenol oxidases can lose their activity. In addition to high-temperature treatment, proper addition of acidic substances can also inhibit the activity of polyphenol oxidase, such as immersed in vinegar or lemon water soaked, but also to keep it clean and tender and do not change color. How do different people eat Lotus root is particularly suitable for young and old women who are paralyzed and sickly, especially for patients with high fever, high blood pressure, loss of appetite, and iron-deficiency anemia. Fresh and raw cool, raw salad is more difficult to digest, so the spleen deficiency stomach diarrhea, easy to diarrhea, should eat cooked wolfberry. Due to its cool nature, maternal births should not be eaten prematurely. D-Sodium Erythorbate,D-Sodium Erythorbate Food Grade,D-Sodium Erythorbate Powder,Food Additives D-Sodium Erythorbate SHANDONG BAISHENG BIOTECHNOLOGY CO., LTD , https://www.baishengbioproducts.com