lotus root

基本解释

Add water when frying lotus root to avoid it from getting dark.
炒藕丝时，一边炒一边加些水，能防止藕变黑。
Shrimp, fish balls, tofu, bean curd, lotus root, mushrooms, chicken, beef tendon, noodles, and much more get cooked in a pot of steaming broth laced with Sichuan peppers and sesame oil.
虾、鱼丸、豆腐、藕片、蘑菇、鸡块、牛腩、面条等等煮在一方托盘冒着热气的肉汤里，里面调和了四川胡椒粉和芝麻油。
The results show that they all have character of scavenging·OH, totalantioxidant activity, and lipid-antioxidant activity. Lotus root polyphenol is a promising natural antioxidant.
结果表明，莲藕多酚具有较强的自由基清除能力、总抗氧化能力和油脂抗氧化能力，是一种有开发价值的天然抗氧化剂。

莲藕
Observed with optics microscope and SEM, Granules of Lotus root starch had two kinds of shapes: round and elliptic.
2.经光学显微镜和扫描电镜观察可知莲藕淀粉有圆形和椭圆形两种颗粒。
农业科学
莲藕
Lotus root (Nelumbo nucifera Gaertn) is a perennial hydrophytic herb plant. It is one of the most archaic dicotyledon and it also has many monocotyledon’s characters.
莲藕(Nelumbo nucifera Gaertn)是睡莲科多年生水生草本植物,是最古老的双子叶植物之一,又具有单子叶植物的许多特征,原产印度和中国,在中国、日本和其它一些东南亚国家和地区普遍种植。