To avoid oxidation and blackening of lotus root, you can prepare a basin of clear water, add 15 grams of salt and stir, and soak lotus root in it. You can also clean the lotus root, cut it and drain it, put it in a fresh-keeping bag and put it in the refrigerator for refrigeration. Soak the lotus root in boiling water and wash it for 2~3 minutes to clean the polyphenol oxidase in the lotus root, which can also avoid its blackening. 1. Salt water

nbsp; ? The blackening of lotus root is mainly due to the oxidation reaction of polyphenol oxidase of lotus root, so the most direct way is to prevent lotus root from contacting with air. Prepare a basin of clear water, pour about 15 grams of salt into the clear water and stir well. Soak the lotus root in salt water, so that it can be isolated from the air.

2. Cold storage

nbsp; ? If a small amount of lotus root is preserved, it can be washed, cut and drained, put the lotus root slices into a clean fresh-keeping bag, and then put the fresh-keeping bag into the refrigerator for preservation. This way can prevent the lotus root from turning black, but the shelf life is only 3~5 days, so eat it as soon as possible.

3. The polyphenol oxidase contained in the lotus root is very sensitive to temperature, so it can be washed off with boiling water. After soaking the lotus root in boiling water for 2-3 minutes, the polyphenol oxidase in the lotus root can be removed. Drain the lotus root, let it cool, and store it in a dry and cool place so that it won't turn black.