![GlossaryLotusRoot](/en/cookbook/assets/img/GlossaryLotusRoot.jpg)
After cutting, it should be soaked in vinegared water to prevent discoloration.
Details
Nutrition
Lotus roots contain a lot of vitamin C and starch.
How to pick and store
- Choose lotus roots that are plump, unblemished, and cream in color.
- Avoid white roots, as they have been bleached.
- Store in plastic wrap in the refrigerator.
Preparation
- Utilize the texture for pickles or simmered dishes.
- Enjoy the gooey texture when grated and then steamed or fried.
Cooking Basics
![](/en/cookbook/basic/vegetables/img/lotusroot_im01.jpg)
Since cut lotus root turns brown once it comes into contact with air, once peeled quickly rinse under cold water, and after cutting up, place into cold water for 5 to 10 minutes. Some recipes suggest soaking in "vinegared water" (water will some vinegar added to it), however regular cold water is sufficient.
![](/en/cookbook/basic/vegetables/img/lotusroot_im02.jpg)
![](/en/cookbook/basic/vegetables/img/lotusroot_im03.jpg)
Remove the skin of the lotus root, place it in water, and slice at consistent widths from end to end.
![](/en/cookbook/basic/vegetables/img/lotusroot_im04.jpg)
![](/en/cookbook/basic/vegetables/img/lotusroot_im05.jpg)
![](/en/cookbook/basic/vegetables/img/lotusroot_im06.jpg)
Remove the skin of the lotus root. Then place it in water, cut in half vertically, and slice cut-side down at consistent widths from end to end.
![](/en/cookbook/basic/vegetables/img/lotusroot_im07.jpg)
![](/en/cookbook/basic/vegetables/img/lotusroot_im08.jpg)
Peel the skin and cut in half lengthwise, or cut in quarters lengthwise if thick. From the edge, cut irregularly into bite-sized pieces.