How can you stew lotus root with ribs without blackening?
Lotus root can be soaked in water first, put some white vinegar in it. Stew the ribs first, then add the lotus root, it will not turn black.
Lotus root stewed pork ribs production method is as follows:
Raw materials:
Pork chops 500 grams, 500 grams of lotus root, 20 grams of lotus seed, jujube (dry) 8, 5 grams of salt, 3 grams of green onion, 3 grams of ginger, 1 gram of anise, 1 gram of pepper.
Practice:
1, wash the fresh spare ribs and soak them in water for 30 minutes. Remove the blood, boil water to put the ribs into the blanch, discoloration and fish out, rinse with clean water.
2, lotus root can be soaked in water first, put some white vinegar inside, lotus seed processing clean.
3, casserole into the water, add ribs, lotus seeds, red dates, lotus root, put the seasoning package. Large fire boil switch to small fire slowly stew, 8 minutes cooked when the salt seasoning, small fire about 1 hour or more, the ribs are soft and rotten can be.
The reason why the lotus root in the iron pot turns black with the polyphenol chemicals contained therein, these guys have a **** the same nature, that is, with the iron ions combined with the formation of purple or blue colored complexes. Lotus root in the rich polyphenols and iron ions will be formed after the combination of blue-black substances, which is the main component of blue-black ink. It is no wonder that it can make the rib soup into an ink soup.
The secret of the iron pot stewed lotus root into ink is found, but those who do not have contact with any iron, placed in the basket of lotus root, why will also turn black? This is because, as mentioned above, the polyphenols in the lotus root, under the action of polyphenol oxidase (PPO), oxidized to the chemical called "quinone", these quinones and then polymerized together to form melanin. In fact, cut apples turn brown and bananas in the refrigerator turn black for this reason.
In fact, it's not difficult to keep lotus root white. Boiling water at 100 degrees Celsius for 70 seconds can make all the polyphenol oxidase lose its effect, which also called off the polyphenol to quinone transformation process. However, I'm afraid that this method is only suitable for dishes such as pork ribs and lotus root stew, which require a soft and sticky texture. If this method to do cold lotus root slices, black is not black, but also lost the crisp texture.
No need to worry, in addition to high temperature treatment, the appropriate addition of acidic substances can also tie the hands of polyphenol oxidase. When making cold lotus root slices, immediately add vinegar to the blanched lotus root slices, which can largely avoid the catalytic effect of polyphenol oxidase, so that the lotus root maintains its white color. In fact, some ready-to-eat packaged lotus root slices added citric acid and other substances that inhibit polyphenol oxidase activity.