Lotus roots turn black when heated and look ugly. Because lotus root is rich in iron, it will oxidize and change color when heated.
Ze will turn deeper. Therefore, it is best to use ceramic or stainless steel utensils for cooking, and avoid using iron pots, aluminum pot and iron knives to reduce oxidation blackening. In addition:
1. Lotus roots usually turn black when fried. Add some water when frying, and the fried lotus root silk will be as white as jade.
2. In order to prevent the peeled lotus root from browning, the peeled lotus root can be soaked in dilute vinegar for 5 minutes and then picked up.
After drying, it can keep the jade white water tender.
Most people peel off the lotus root skin, which is actually a waste, because the lotus root skin is rich in protein and nutrition.
Vegetarian and healthy, just brush the lotus root with scouring pad several times to remove the sludge on the surface. Tip: The iron in the pot meets the oxidation reaction produced by vegetable juice. If you cook in an iron pan, you need lubrication, that is, after the pan is hot,
Grease the surface of the pot to isolate vegetables from iron and avoid blackening; Or stir fry in stainless steel pot.
Be sure to soak in cold water before frying. You can add a little salt.
This is not easy to oxidize.
Then stir-fry Add salt when it is almost ripe.
Lotus root needs a little vinegar. Because I always fry alone.