How to stew lotus roots without turning black

1. Before stewing lotus roots, if we have other steps that have not been completed, it is recommended that the lotus roots be placed in water or salt water because they are in direct contact with Air will accelerate the oxidation of lotus roots.

2. Because lotus roots will turn black when they come into contact with metal, when we use lotus roots to make soup, we should avoid using iron pots and choose stainless steel or ceramic containers for stewing soup, so that the soup can be cooked to a large extent. Reduce lotus root oxidation.

3. Because lotus roots contain polyphenol oxidase, we can choose to destroy this oxidase to prevent the lotus roots from turning black. The method is to soak the lotus roots in white vinegar before stewing the lotus roots, because vinegar in It can inhibit the catalytic effect of polyphenol oxidase to a large extent. After soaking in white vinegar, lotus roots will maintain their original color and will not turn black.

4. There is another way to inhibit the catalytic effect of polyphenol oxidase in lotus root, which is to directly destroy the function of polyphenol oxidase. To destroy polyphenol oxidase, you can first stew the soup. Blanch lotus roots in boiling water for about one minute, because high temperature can destroy polyphenol oxidase, thereby inhibiting the blackening of lotus roots.

5. Although high temperature can destroy the polyphenol oxidase in lotus root and effectively inhibit the oxidation reaction of lotus root, boiling lotus root for a long time will also make the lotus root turn black, so we are using lotus root. When stewing soup, the editor does not recommend stewing it all the time, because some people may think that the longer the soup is simmered, the better, but this is not the case. In many cases, if the soup is simmered for a long time, the nutrients in the soup will be almost destroyed.