Why do lotus root slices turn black when fried? Lotus root tastes crisp and refreshing, and is also rich in vitamins, starch, protein and other nutrients. This is a popular vegetable. However, when cooking lotus roots, many people will encounter such problems. Lotus root slices, which were originally white and shiny, will turn black in a short time after cooking, which will reduce the color of the dishes. What is the reason? Did you fry the lotus root?

The direct reason why lotus root slices turn black is that lotus root contains a chemical component called tannin. When the lotus root is peeled and cut into pieces, the phenols in tannin will produce some polymers to form melanin due to oxidation, and the lotus root will turn black. When lotus root slices are fried in a pot, the oxidation process will be intensified under the action of high temperature, so the blackening process will be faster.

Why can adding water prevent lotus root slices from turning black? Friends with kitchen experience should know that it is a very effective method to prevent lotus root slices from turning black during frying. Why is this? Because clear water can dilute the phenolic substances on the surface of lotus root slices, the problem of blackening lotus root slices can be solved from the root. Such lotus root slices are still white and smooth when fried, and the color of the dishes will be greatly improved.

Other ways to prevent the lotus root from blackening include adding water when frying and treating the lotus root before cooking to prevent it from blackening. The first method is to add a proper amount of white vinegar to clear water, soak peeled and sliced lotus root in it for a period of time, and clean the phenolic substances on its surface to avoid oxidation and blackening.

Secondly, before frying lotus root, you can put lotus root slices in water and blanch them, take them out after about half a minute, and then fry them in a pot. The principle is to remove the substances that cause melanin to appear on the surface of lotus root slices to avoid oxidation. In addition, adding proper amount of white vinegar in the process of frying lotus root slices can also have the same effect as adding water, and can also make the taste of lotus root slices more crisp.