Lotus root is our daily diet is very like and common vegetables, it is crisp and refreshing and clear lungs moisturizing, whether it is the taste taste or health effects are widely popular among the people's favor. But everyone in the cooking lotus root will find that lotus root is very easy to become? The actual fact is that it's not a good idea for you to be able to get a good deal on your own. Why is this? How to cook will avoid the lotus root black? Next, follow the editor to learn it.

Lotus root is black because it is rich in starch, when the starch meets the oxygen in the air is oxidized, the cross section of lotus root will appear black phenomenon. The key to solving the problem of blackened lotus root is to avoid oxidizing it.

1, change the knife after the lotus root to soak in water. Whether it is sliced or diced, when the lotus root is changed to knife, it should be soaked in water, so that it can be precipitated out of its starch content, but also with water to isolate the cross section of the lotus root, to avoid its oxidation.

2, blanching step can not be saved. will blanch the lotus root can not only break the raw and can avoid the phenomenon of lotus root blackening, but also can make the lotus root taste more crisp.

3, stir fry avoid small fire. fried lotus root must not be afraid of fried not cooked and has been stirring with a small fire, do not know that this will make the lotus root wilted and discolored, the appearance and taste will be greatly reduced, so in the cooking lotus root must be used to stir-frying with a high fire, so that the cooking out of the lotus root is beautiful and crispy and will not turn black.

4, cooking utensils avoid iron pot. Lotus root starch and other ingredients if encountered in the iron pot of iron will appear black reaction, so in the fried lotus root is best not to use an iron pot, otherwise it is easy to chemical reaction and black.

5, cooking process to add vinegar. When frying lotus root, spray some vinegar properly before putting salt, which can effectively prevent the oxidation of lotus root, and will also make lotus root more crisp and flavorful.

This is the cooking lotus root to prevent the lotus root black tips, I do not know everyone learned? Next time you can try to cook whether it is effective, if you have other small ways to prevent the lotus root blackened also welcome to share with the editorial message.