What is the difference between knife-cut lotus root starch and traditional lotus root starch?

Knitted lotus root starch is different from traditional lotus root starch in the following aspects:

1. Appearance: knitted lotus root starch is generally reddish, while traditional lotus root starch is white and slightly yellow.

2. Production method: the lotus root powder is cut into thin slices by hand, then the thin slices are cut into thin strips, and finally the lotus root powder is made. The traditional lotus root powder is made by cutting lotus root into filaments and drying.

3. Taste: Knitted lotus root starch is relatively rough, slightly hard in taste and easy to break when heated, but it retains the original flavor and nutritional components of lotus root. The traditional lotus root starch is relatively more delicate, soft and glutinous, not easy to break, and easier to taste.

4. Usage: Hand-cut lotus root starch can be used as the seasoning of hot pot, and can also be used with Chinese food such as Regan Noodles and minced meat eggplant, which can better reflect its original flavor and nutritional content. Lotus root starch can be added to various soups, stir-fried dishes, or made into salads, cold dishes and other cold meals, which can better reflect its delicate and soft characteristics.

5. Price: Because hand-cut lotus root starch needs to be made by hand, the production time and difficulty are relatively high, so the price is relatively expensive. Lotus root starch is relatively easy to make and cheap, so it is more common in daily life.

Generally speaking, knife-cut lotus root starch is different from traditional lotus root starch in appearance, production method, taste, use and price. Consumers can choose different ingredients according to their own tastes and needs.