When planting lotus roots in a big water tank, how to add as much soil, how to choose and when to plant them.

Adding soil with a thickness of 30 cm or more, and keeping the water content at 20-80 cm; He Shi's gift lotus seed has high yield, and the flower branches are higher than the lotus leaves, which is beautiful and convenient to pick. The best planting time is before germination in spring.

Lotus root originated in India and was introduced to China very early. Lotus root belongs to Magnolia subclass, the wild order of Mountain Dragon. Like temperature, not tolerant of shade, not suitable for water shortage and strong wind. Lotus root is slightly sweet and crisp, can be eaten raw or cooked, and has high medicinal value. Its roots, leaves, flowers and fruits are precious and can be used as tonic medicine.

Lotus root powder can help digestion, stop diarrhea, stimulate appetite, clear away heat, nourish and prevent internal bleeding. It is a good liquid food and tonic for women, children and patients.

Extended data

Lotus root is a plump underground stem of lotus, which can be used as food. Some say it's Egyptian, others think it's China. Lotus root is mainly planted in marshland, which is rich in China and Hubei, and belongs to one of the Eight Immortals.

Storage method

The uncut lotus root can be stored for one week at room temperature, but the cut lotus root is easy to turn black and rot, so the cut lotus root should be covered with plastic wrap and refrigerated for about one week.

If there are not many lotus roots, they can be stored in a water tank. First, wash the lotus root, put it in a jar filled with clear water, and change the water once a week. It can be preserved for about 2 months, and it can still be white, tender and crisp.

If the quantity is too large, you can dig a pit and spread a layer of fine wet soil at the bottom of the pit, then choose lotus roots with good quality, thick stems and complete roots to spread a layer evenly, then spread a layer of wet soil, and then spread lotus roots, so that you can put 5-6 layers, with the top layer covered with fine soil of about 10cm, and finally cover with a thick layer of leaves and firewood, so that you can take it with you when eating.

Preservation method

Lotus root has been planted in a large area in China, and the middle and lower reaches of the Yangtze River and Jiangnan provinces are rich areas, which is one of the important export vegetables in China.

However, lotus root is prone to browning during storage and transportation, which affects its export and sales. Scientists and technicians have developed LB series lotus root preservative, which can keep lotus root from browning, rot and weight, and can keep lotus root fresh 1 month (at room temperature). The key points of this technology are as follows:

Wash the dug lotus root with clear water, divide it into lotus root segments, remove the lotus root nodes at both ends of the lotus root segments, and scrape off the lotus root skin with a stainless steel scraper.

Lotus root is easy to change color, mainly due to browning caused by an enzyme. Soak the peeled lotus root in 0.8%- 1.5% salt solution until the lotus root is slightly soft, and then take it out; Then soak in LB lotus root fresh-keeping liquid for 40 minutes.

There are many holes in dehydrated lotus root. In the process of soaking the fresh-keeping liquid, there is a lot of water in the hole, so it is necessary to use a dehydrator (the liner of the dehydrator is lined with cloth or rubber to avoid mechanical wear of the lotus root) to remove the exposed water and prevent water droplets from appearing in the packaging bag.

The browning of lotus root is mainly enzymatic browning. In order to avoid enzymatic reaction, nylon plastic bags with strong oxygen barrier should be used for packaging. The capacity of each bag can be divided into 1-5 kg according to market demand, and the well should be vacuum sealed.

Lotus roots should be stored in a cool environment as far as possible to avoid direct sunlight. The optimum storage temperature of lotus root is 5℃, and at this temperature, lotus root treated with preservative can keep fresh for 3-4 months.

But not lower than 5 DEG C.. Long-term storage below 5℃ will soften the lotus root tissue until it becomes spongy and has no edible value. This phenomenon often occurs in the process of lotus root transportation from south to north in China. It causes huge economic losses and must be treated with caution.