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满足你的中国胃
原来莲藕分“7孔”和“9孔”，长得不同，口感也不一样
By 稻哥
或许大家都有这样的认知，每当了寒冷时节都希望吃上一些能够滋补身体的美食，这种美食不用是大肉大鱼，也不能太过油腻。而每当这个时候，人们都会选择一些素一些，但是味道又好的东西，比如那众人皆爱的莲藕。用它作为这种日子的滋补之物，实在不要太合适了！这种能补身体却又非常平和的食物，不管是用来煲汤还是凉拌，都能将其健康与美味很好的展现出来。
然而，可能很多人只是知道这莲藕好吃还健康，但却对其具体的品类并不是很了解。在多数人的认知里，莲藕只有一个品类，或者就算是有多种，它们的味道应该也是相同的！那么事实当真和人们想的那样吗？答案当然是否定的。其实莲藕也是有不同品类的，而最主要的就是这七孔与九孔的差别，别看这两种莲藕只相差了两个孔，但是它们的味道却是有极大的差别的。
首先是九孔莲藕。将这种莲藕切开你就会发现，这种莲藕的“肉”真的非常的白，外表皮也是相当的光滑！而清脆夹着着甜味的口味，让这种莲藕更加适合清炒和凉拌的做法。因此一些喜欢吃凉拌或者清炒藕片的人，可以选择购买这种九孔的莲藕。当然，在挑选的时候还应该注意，不要看着莲藕表皮非常的白净就直接购买，因为很多时候，莲藕的表皮之所以这么白，都是因为药水的作用，反而是那种白表皮带斑点的那种莲藕，才是自然生长无药物清洗的莲藕。
接着便是这七孔莲藕。和九孔的不同，七孔的莲藕虽然也能清炒凉拌，但是做出来的口感却要差了好多。因为这种莲藕本身就比较的软糯，因此并不适合前两种做法，当然要用它来煲汤自然是极佳的选择，和一些排骨、鸡肉混合在一起炖煮，不管是口感还是味道，都是一级棒的！另外，这种莲藕也非常的容易辨别，一般身体呈现粉红色的就是这七孔莲藕了。不过在挑选的时候也应该注意，不要选择藕节过长的莲藕，因为这种莲藕一般还都没成熟，虽然样子非常好看，但是口感却要差了好多，至于那些节短一些的莲藕，口感才是最棒的！
There are 7 holes and 9 holes in the lotus root. You can’t use it wrongly. Some people can’t separate it.
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www.macaronmagic.com
Jun 22, 2021
A virtual tour of my new book Croissant Dozens. In this book, you will find the secrets for making more than forty mouthwatering croissant dough creations, from the classic pain au chocolat, chausson aux pommes, and kouign-amann to the irresistible snails, from danish-retro reinventions of pinwheels, pockets, turnovers, swirls, and twists to modern-chic creations of mont-blanc, whiskey tarts, apricot hearts, and rose loaves. Finally, whimsical animal-inspired treats will please both the eye and the palate! Croissant Dozens opens new doors for discovering the tantalizing world of croissant pastries. Recipes are accompanied by step-by-step photographs to demonstrate procedures, dimensional diagrams to offer quick references, and photographs of finished works to provide inspiration. So, without further ado, let’s laminate!
About the Author
A former NASA research engineer, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation in satellite instrumentation. Since then, the art of pastry making has brought her endless enjoyment. Classically trained, Jialin studied pastry and chocolate art at the prestigious French Pastry School in Chicago. She holds Certified Specialist of Spirits (CSS) and Certified Specialist of Wine (CSW) diplomas from the Society of Wine Educators. She is the author of eight cookbooks and the creative director and publisher at Jayca. Jialin received her PhD in electrical engineering from the Georgia Institute of Technology in 2004. She lives in the greater DC metro area.