Cut the lotus root into sections, put it in a pot, add a little salt or white vinegar, add more baking soda in the water, stir and melt and soak. This can isolate the lotus root from the air, and the addition of baking soda can also effectively prevent the polyphenols in the lotus root from being oxidized into the element "quinone", thus fundamentally preventing the lotus root from blackening.

Introduction:

1, never use an iron pot or aluminum pot to blanch.

When blanching lotus root, avoid using iron pot and aluminum pot, because the phenols in lotus root will react with iron. Sliced lotus roots are white and flawless, but after blanching in an iron pot, they turn dark blue or black. Therefore, it is best not to use an iron pot or aluminum pot-cooked lotus root. Stainless steel pot or ceramic pot is recommended.

2. After blanching the lotus root, rinse it with cold water.

Rinse lotus root with cold water several times after water control to keep the lotus root crisp and avoid oxidation and blackening of lotus root slices.