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Common lotus roots are generally divided into seven-hole lotus roots and nine-hole lotus roots. Seven-hole lotus root has a high starch content, low water content, is glutinous but not crispy, and is suitable for making soup; nine-hole lotus root has a high water content, is crisp, tender, and juicy, and is most suitable for cold dressing or stir-frying. Of course, seven holes and nine holes are just a rough distinction. Not all lotus roots are seven holes or nine holes. Besides, you only need to eat what you happen to have on hand, not that much. Regardless of the type of lotus root, it is warm in nature and has the function of constricting blood vessels. Eating more of it can nourish the lungs and nourish blood. It is a healthy dish for the autumn table. When lotus root is served cold, mustard is the most recognizable. Mustard has a special spicy taste that whets your appetite and increases your appetite. This mustard flavor of Kewpie Salad is my favorite. I once bought a bottle in the supermarket and it was gone after three or four meals. I cannot but take this opportunity to introduce it.
