1, the tender lotus root cut into thin slices, into the pot stir fry, upside down a few times, put the right amount of salt, monosodium glutamate will be immediately out of the pot. This fried lotus root slices will be white as snow, crisp and juicy. 2, lotus root slices cut, soaked in water, on the one hand, wash away the sticky substances in it, on the other hand, to prevent it from discoloration, frying its color is not good. 3, avoid using iron when cooking lotus root, it will make the lotus root blackened. Bluff, if fried lotus root slices more and more sticky, can be fried while adding a little water, not only good fried, and fried lotus root slices and white and tender. 5, the lotus root sliced in a bowl, the bowl of water, and then put some white vinegar soak for a few minutes to fish out the spare on it. 6, the lotus root contains tannin. After the lotus root is cut and peeled, it turns brown when exposed to the air. Oxidation, the phenols in the tannins produce quinone polymers to form brown pigment, also known as melanin. To prevent discoloration, it can be peeled and cut and placed in water or lightly salted water to soak, isolating it from the air and preventing oxidation. In addition, tannin and metal to generate dark-colored tannin salts, such as iron into blue or dark green. So it is best to use stainless steel cookware. The best way to do this is to use a stainless steel cookware!

Why the lotus root will become black, how to cook will not become black

The reason why the lotus root will be black in the cooking process, because it contains polyphenolic chemicals, this kind of material *** with the same characteristics of the combination of iron ions, the formation of blue or violet colored complexes, these complexes are the main components of the blue-black ink.

Then, in the basket of lotus root why will slowly become black? Originally, the lotus root not only contains polyphenol chemicals, but also contains polyphenol oxidase, which can slowly oxidize polyphenols to quinone chemicals, when the quinone chemicals polymerized together when the formation of melanin. For example, a cut apple will turn into an ugly brown, and a long-lasting banana will turn black, all because of the result of the above discoloration reaction.

How do you keep sliced lotus root from turning black?

Soak the lotus root in water with a spoonful of salt. This way the soaked lotus root will not blacken.

Because lotus root is rich in iron, it will oxidize when exposed to heat and the color will turn dark. So it is good to use ceramic or stainless steel utensils to cook, avoid using iron pots, aluminum pots and iron knives to reduce oxidation and blackening.

In addition: 1. When frying lotus root, the lotus root will usually turn black, if you add some water while frying, the fried lotus root will be as white as jade.

In order to make the peeled lotus root does not become brown, can be peeled after the lotus root in dilute vinegar water soaked for 5 minutes after fishing up sassafras dry, you can make its performance to hold the jade white tender water does not change color.

Cold lotus root how to do not black

1 : The young lotus root cut into thin slices, into the pot stir fry, turn over a few times, put the right amount of salt, monosodium glutamate will be immediately out of the pot. This fried lotus root slices will be as white as snow, crisp and juicy. 2: After slicing the lotus root, soak it in water to wash away the sticky substances on the one hand, and on the other hand, to prevent it from discoloring and stir-frying its color. 3 : Don't use iron utensils when cooking lotus root, it will make lotus root black. 4 : If the more you fry the sliced lotus root, the stickier it gets, add a little water while frying, not only is it good to fry, but the sliced lotus root is white and tender. 5 :Lotus root sliced in a bowl, put water in the bowl, and then put some white vinegar soak for a few minutes to spare can be. 6 :Lotus root contains tannin. When lotus root is cut and peeled, it turns brown when exposed to air. Oxidation, the phenols in the tannins produce polymers of quinone to form brown pigment, also known as melanin. To prevent discoloration, it can be peeled and cut and placed in water or lightly salted water to soak, isolating it from the air and preventing oxidation. In addition, tannin and metal to generate dark-colored tannin salts, such as iron into blue or dark green. So it is best to use stainless steel pots and pans.

Lotus root how to do not black four small trick on the handle

Method / Step

1

Can be peeled and cut lotus root in water or salt water soak, so that it is isolated from the air, can prevent oxidation discoloration. In addition, another reason for tannin discoloration is the generation of dark-colored tannin salts with metals, such as turning blue or dark green after meeting iron. It is for these reasons, so please do not use iron pots when cooking lotus root, to use casserole is appropriate; and cut lotus root is best to use stainless steel knife!

2

When frying lotus root, the lotus root will usually turn black, if you add some water while frying, the fried lotus root will be white as jade.

3

In order to make the peeled lotus root does not turn brown, you can put the peeled lotus root in dilute vinegar water soak for 5 minutes after fishing up sassafras dry, you can make it keep the white water tender and not change color.

How to make cold lotus root how lotus root will not be black

Lotus root contains tannin. After the lotus root is cut and peeled, it turns brown when exposed to the air. Oxidation, tannin floating phenols produce quinone polymers to form brown pigment, also known as melanin. In order to prevent discoloration, can be peeled and cut and placed in water or lightly salted water to soak, so that it is isolated from the air to prevent oxidation. In addition, tannin and metal to generate dark-colored tannin salts, such as iron into blue or dark green. So it is best to use stainless steel pots and pans.

How to blanch the lotus root is not black

You can peel and cut the lotus root in water or salt water soak, so that it is isolated from the air, can prevent oxidation discoloration. In addition, another reason for the discoloration of lotus root is to generate dark-colored tanning salts with metal, so it is best not to use iron pots when cooking lotus root, you can use casserole instead; cut lotus root is best to use stainless steel knife.

When blanching lotus root, if you add some water while blanching, the blanched lotus root will be white.

In addition, in order to make the peeled lotus root does not become brown, can be peeled after the lotus root immersed in water, add a little vinegar to the water, soak for 5 minutes after the sassafras, you can make it to keep the lotus root does not change color.

How is the inside of the lotus root blackened? I'm not sure if I can still eat it or not. 10 points

The blackening of the lotus root is due to the oxidation of the starch:

The lotus root contains a chemical component called tannin, also known as tannin. When lotus root is cut and peeled, it turns brown when exposed to air. The discoloration is due to oxidation, where the phenols in the tannins produce polymers of quinone to form brown pigment, also known as melanin.

Lotus root blackened if it is a long time, there is a deterioration of the taste do not eat, if it is a short period of time discoloration, is edible, you can add a small amount of white vinegar, the color can be can become white.

In order to prevent discoloration, can be peeled and cut fruits and vegetables in water or lightly salted water soak, so that it is isolated from the air, can prevent oxidation discoloration. In addition, another reason for tannin discoloration is to generate dark-colored tannin salts with metals, such as iron into blue or dark green. It is for these reasons, so please do not use iron pot when cooking lotus root, to use casserole is appropriate; cut lotus root is best to use stainless steel knife.

How to cook lotus root without blackening

Why does lotus root turn black?

Lotus root contains a chemical component called tannin, also known as tannin. After the lotus root is cut and peeled, it turns brown when exposed to the air. The discoloration is due to oxidation, where the phenols in the tannins produce polymers of quinone to form brown pigment, also known as melanin.

How can I prevent my roots from turning black?

The lotus root can be peeled and cut and soaked in water or lightly salted water to isolate it from the air, which can prevent oxidative discoloration. In addition, another reason for the discoloration of tannins is the generation of dark-colored tannin salts with metals, such as blue or dark green in the presence of iron. It is for these reasons, so please do not use iron pots when cooking lotus root, to use casserole is appropriate; and cut lotus root is best to use stainless steel knife!