1, appearance. High-quality lotus seeds have large particles, uniform size, neat surface without impurities, light yellow color and obvious luster. And some inferior lotus seeds are usually a little small, the particle size is not particularly uniform, generally large and small, the surface is white, there is no obvious luster.
2. Taste. Generally, lotus seeds with better quality are easier to cook and taste more fragrant. When you put one in your mouth, you will hear the crunchiness of Gaga and the full fragrance after eating. However, some poor quality white lotus on the market usually stick together after cooking. Put it in your mouth, the fragrance is not obvious, and you can't hear the crunchy sound. It usually breaks when you put it in your mouth.
3. process. This process mainly refers to the peeling process of white lotus. High-quality lotus seeds are peeled by hand without any machine, and there will be some natural wrinkles on the surface of hand-dried white lotus.
4. Place of origin. Generally speaking, Jianning in the northwest of Fujian Province is the best place to produce lotus seeds, which is the first of the three tributaries in China. The white lotus produced by it selects large particles, adopts artificial peeling, has no additives, and is safe and healthy.
Extended data:
The quality of lotus seeds in Xianglian is the best. Its skin color is reddish, its skin lines are fine, its grains are big and full, it is slightly sweet when eaten raw, crisp when cooked, and soft and waxy when eaten. Red lotus has poor quality, slender grain shape, dark skin color, sunken navel, large central space, light taste when eaten raw and not brittle when cooked for a long time.
After boiled, peeled by hand, the lotus seeds polished by machine smell delicious and swell greatly. The chemically peeled lotus seeds look bigger (the reason for soaking), but they don't swell much when cooked, and they taste alkaline.
Behind the colorful lotus seeds, CCTV morning tips on how to choose lotus seeds.