Ribs of lotus root soup is a good choice for fall and winter dietary supplement, but boil lotus root soup is very learned, many times out of the lotus root soup is black, look really ugly. This is because the lotus root is rich in iron and tannin chemical composition. Iron will oxidize when exposed to heat, the color will turn dark. Phenols in the tannins produce quinone polymers to form brown pigment, soup color and lotus root will slowly become darker, also known as tannin chemical reaction. In addition, another reason for tannin discoloration is with the metal to generate dark-colored tannin salts, such as iron into blue.

Generally with the iron pot to cook the lotus root soup is black, if you are not using the iron pot that may be the lotus root is not fresh, or put a long time, cooked is black.

Lotus root soup

How to cook lotus root soup will not be black

1, it is best to use ceramic or stainless steel utensils to cook, avoid using iron pots, aluminum pots and knives, in order to reduce oxidation black.

2, too long to boil soup and repeated heating, as well as the temperature is too high such as using a pressure cooker, will make the oxidation of the full, boil lotus root soup when the lotus root will slowly turn black. Therefore, lotus root soup should not be too long to cook slowly.

3, first boiling water scalded lotus root. It is not difficult to keep the lotus root white in nature. Boil in 100 ℃ boiling water for 70 seconds can let all the polyphenol oxidase lose their role, also called off the polyphenol to quinone transformation process. This method is suitable for lotus root stew.

4, in addition to high-temperature processing, the appropriate addition of acidic substances can also tie the hands and feet of polyphenol oxidase. For example, adding vinegar can largely avoid the catalytic effect of polyphenol oxidase, so that the lotus root to maintain a white color. Method: Prepare a basin of cool water, put a certain amount of white vinegar in the cool water, lotus root into which soaked for a while, the acid can inhibit the catalytic effect of polyphenol oxidase, so that the lotus root will not be blackened and discoloration, to maintain the white color.

5, lotus root cut to take the skin is easy to be oxidized by the air discoloration, to avoid this situation the best way to let the lotus root in the fried before the isolation of oxygen, so in order to prevent discoloration of the cut lotus root slices into the water or salt water soak, you can avoid slices of lotus root black.

6, lotus root peeled, cut into pieces, before the pot with hot water with a little salt soak 1-1.5 hours.

7, lotus root must not be under too early, stewed for a long time will also be black, ribs stew must be floating on the surface of the blood bubble son clean up.

8, if the lotus root is not used up at one time, can be covered with plastic wrap, especially the incision of the part of the wrap, put in the refrigerator to keep cold, about a week fresh.

Lotus root soup

Lotus root soup blackened can still drink it

From the reason why the lotus root will turn black, it seems that the blackened lotus root soup naturally can be eaten. However, if it is blackened because it has been left too long, it is certainly not fresh, so don't eat it. If the blackened lotus root soup is not due to spoilage, then it can be drunk. Of course, the flavor will be much worse and the nutrition will be discounted a lot.

Lotus root soup

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