Lotus root will turn black after heating, because it is rich in reducing substances such as vitamin C and iron, oxidation occurs in the heat, the color becomes darker. Stewed lotus root, it is best to use ceramic or stainless steel utensils, avoid using iron pots, aluminum pots, and try not to use an iron knife to cut lotus root, to reduce oxidation.

Fried lotus root, it is best to cut that into the pot, do not stay in the air for a long time, because it will oxidize! If you can not cut now fried can be cut and put into the water, fried and then fished up, so fried also come to the lotus both white and crisp and tender!