1, boiled and stored at high temperature. Lotus root contains phenols and phenol oxidase, which will be oxidized into a quinone when they come into contact with air. When this substance reaches a certain amount, it will produce melanin. These oxidizable substances on the surface of lotus root can be destroyed by high temperature, so that oxidation reaction will not occur. After the water boils, the lotus root can be taken out of the pot 1 minute.
2. Soak in white vinegar or salt water. Sour taste can change the oxidation of lotus root, which is isolated from the air and will not be oxidized to black. Therefore, a certain amount of white vinegar can be added to water, and the cut lotus root can be soaked in clean water or a little edible salt for about 5 minutes. This method can not only keep the lotus root from blackening, but also keep the lotus root white.
Main varieties of lotus root
1, Hualien. Mainly ornamental, after artificial cultivation, many varieties include some miniature lotus pots and bowls.
2, it is a vegetable lotus root, or lotus root, mainly for the purpose of harvesting fat underground stems. According to eating habits, it can be divided into fried food type, simmered soup type and stewed dish type.
3. Lotus seeds. Mainly harvest lotus seeds.
4. Saussurea involucrata. It is improved from a variety introduced from Yugoslavia, with white body and hypertrophy. The main lotus root has 4-6 knots and is about 1.5-2 meters long. It is crispy when eaten raw, with high starch content, sweet taste and unique taste.
5, white lotus root. White lotus root is a specialty of Chiping County, Shandong Province. Lotus root is white, tender, crisp and sweet. The main lotus root has 5-6 nodes, about 1. 1.2m long, slightly thicker.