How To Choose Lotus Root
When possible i always buy a fresh root over one packaged in a solution. Pass on any with soft spots cracks or blemishes.
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When selecting a lotus root choose one that is hard with no soft spots.
How to choose lotus root. You can find fresh lotus root as well as canned sliced root in asian markets. Make sure the color is light brown for freshness and that there are no bruises or cracks. At first glance when buying lotus root you should choose the one with big body no damage no color change no rust spot and continuous knot and do not choose the one that looks too tender and white.
Try to avoid any root with black spots or bruises on the rind. Separate the tubers by segment if you get a whole lotus root. Uncut and wrapped in paper towels or a damp cloth in a plastic bag they can be stored refrigerated for up to two weeks but best used within a week or so.
To prepare peel off the brownish skin and slice the tuber crosswise in thin slices. When slicing fresh lotus root old ones will have a dark brown or black ring around them. Since lotus roots are starchy like potatoes they start to discolor when exposed to air.
Try to select a short fat lotus root that is heavy and firm with a vibrant brownish color. How do you use it. If you are buying fresh lotus root choose ones with no soft or dark spots.
The color should be pale to indicate freshness and be free from any. Second smell the fresh fragrance of the normal lotus root and the smell of bleached lotus root will have the smell of chemical reagent. They might come linked together in a chain 2 like giant sausages if you purchase multiple sections don t separate the links.
Select lotus roots that are fat heavy and firm. Look for fresh lotus roots in a well stocked asian market. Beef wrapped lotus root in a sweet salty soy sauce glaze to choose a healthy root for eating make sure it feels heavy and firm.
They should be firm and light brown 1.
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