Tips

The Ultimate Guide to Cooking Lotus Seeds: For a Perfectly Soft and Tender Bite

Sweet in taste and neutral in nature, lotus seeds are believed to offer a range of health benefits, from treating diarrhea and insomnia to addressing issues like nocturnal emission. But don't be put off by their reputation for being hard to cook; we'll show you a quick and easy method to prepare tender lotus seeds.

Administrator

28 July, 2024

In Traditional Chinese Medicine, lotus seeds are known for their medicinal properties. 100g of lotus seeds provide 350 calories, 63-68 grams of carbohydrates, 17-18 grams of protein, and essential minerals such as sodium, potassium, calcium, and phosphorus. Lotus seeds have a sweet taste and a neutral nature. Regular consumption of lotus seeds can help tonify the spleen and stomach and have a calming effect. They are beneficial for those suffering from weakness, insomnia, and high blood pressure.

There are two types of lotus seeds: fresh and dried. Fresh lotus seeds are those that have had their outer shell removed, while dried lotus seeds are the older seeds that have been harvested, shelled, and de-hearted, then sun-dried or oven-dried.

Fresh lotus seeds have a fragrant aroma and a soft, sweet taste, while dried lotus seeds have a nutty flavor and higher starch content. Despite their differences, both types of lotus seeds are highly nutritious and beneficial to the body. For convenience, dried lotus seeds are more popular and often purchased by women to keep in their homes for future use.

However, not everyone knows how to boil dried lotus seeds properly to ensure they are not undercooked and retain their nutritional value. Therefore, this article will reveal the secrets to boiling dried lotus seeds effectively. Read on to discover the correct method!

To ensure evenly cooked, tasty, and nutritious dried lotus seeds, pay attention to these simple tips during the boiling process:

1Selecting the Lotus Seeds

For softer and faster-cooking dried lotus seeds, choose seeds that are opaque white, small, and evenly sized, with a mild fragrance.

For reference: a delicious blend of sweet longan water, the buttery goodness of lotus seeds

2Avoid Soaking in Cold Water

Since dried lotus seeds are harder than fresh ones, some people soak them in cold water before cooking. However, this practice causes the seeds to become sticky and prolongs the cooking time, resulting in undercooked seeds.

3Add Lotus Seeds to Boiling Water

Do not put the lotus seeds in cold water and then bring it to a boil. This will cause the seeds to take longer to cook and may result in undercooked, tough seeds. For evenly cooked and tender seeds, boil the water first and then add the lotus seeds. If the water level drops during cooking, add more boiling water as needed.

For reference:

4Do Not Add Sugar Before the Seeds are Tender

During cooking, taste a seed, and only add sugar once they are tender. Adding sugar too early will affect the cooking process, resulting in unevenly cooked seeds with a tough texture.

These are some essential tips to consider when boiling dried lotus seeds. By following these guidelines, you will achieve evenly cooked, tender seeds that retain their nutritional value. Give it a try and experience the difference!

Frequently asked questions

Soak the seeds in water for at least 8 hours or overnight. Boil the seeds in water for about 20 minutes until they turn slightly translucent. Drain and rinse them, then boil again in fresh water with a pinch of baking soda for 15-20 minutes. Finally, sweeten with syrup or honey, if desired.

It is important to remove the bitter embryo of the seed before cooking. Make a small slit on one side of the seed and use your fingers to gently pry open the seed, revealing the embryo. Remove and discard it, then proceed with soaking and boiling the seeds as instructed above.

For the best results, it is recommended to soak the seeds for at least 8 hours or overnight. This helps to soften the seeds and reduce cooking time.

Boiling lotus seeds twice helps to ensure they are thoroughly cooked and have a soft, tender texture. The first boil helps to remove any bitterness, and the second boil with baking soda further softens the seeds and neutralizes any remaining bitter taste.

Yes, you can add flavorings such as vanilla extract or sweeteners like syrup, honey, or sugar to the lotus seeds during the second boiling process. This will infuse the seeds with flavor and make them more palatable.