Lotus root is the rhizome of lotus and can be eaten. Stir-fried or cold salad and soup are very good foods. However, lotus root, like potatoes and other foods, will turn dark brown when exposed to the air directly after peeling, which is a normal oxidation situation. Black lotus root will not look good when cooking. What can be done to turn it white?

First, can the lotus root turn white when it turns black? 1. Boil water at high temperature. Blanching in boiling water at100 c for 70 seconds can inactivate all polyphenol oxidase and prevent polyphenols from being converted into quinones. This method is only suitable for dishes that need soft and waxy taste, such as stewed pork ribs with lotus root.

2. Add acidic substances appropriately. When making cold lotus root slices, vinegar should be added to the squeezed lotus root slices immediately, which can greatly avoid the catalytic effect of polyphenol oxidase and keep the lotus root slices white. In fact, some instant lotus root slices are added with substances such as citric acid to inhibit the activity of polyphenol oxidase.

Second, is the lotus root black? If the lotus root is only black on the surface, it means it is oxidized. Because lotus root contains enzymes, contact with oxygen will cause enzymatic browning and blackening. The same phenomenon may also occur in potatoes, eggplant, yam, apples, bananas and other foods. Lotus root also contains tannic acid, which is easy to oxidize and discolor. The longer the time, the darker the color will be. Tannin will appear black when it comes into contact with iron utensils, which will make the lotus root black. But these are just changes in the surface color of lotus root, which is still non-toxic and can continue to be eaten. But if the inside is also black and smells bad, it means that the inside is broken and can't be eaten.

Third, how to fry lotus roots without blackening? Adding a spoonful of white vinegar when frying lotus roots can prevent lotus roots from turning black and make them more crisp to eat. However, please note that white vinegar should be added immediately after lotus root is placed to produce effect. In addition, the time for frying lotus roots should not be too long. After a long time, it will destroy the crisp and refreshing feeling of lotus root and make it black, even if more vinegar is added, it will not help.

You can also peel the lotus root, wash it, cut it into thin slices, then put the lotus root slices in clear water, add a proper amount of white vinegar or fresh lemon juice, stir well and soak it for about 10 minute to keep the lotus root white.