Why does the lotus root pork rib soup I cook turn black?

It is estimated that there are two reasons 1, the problem of the pot, it should be done in a casserole 2, there will be bone oil in the bones, which may affect a little ps, the reason for the spoof, has the lotus root been cleaned? Hee-hee.

Lotus Root Pork Rib Soup As a famous food in Hubei Province, the province of a thousand lakes, the water town of Zeguo and the hometown of lotus root. Ingredients: 500g pork ribs 500g lotus root 4 green onion slices 4 large slices of ginger 2 teaspoons (10ml) cooking wine 2 teaspoons (10g) pepper 2 teaspoons (10g) fresh coriander Appropriate amount of monosodium glutamate Garlic (usually none) Method:

Clean the pork ribs with running water, remove excess oil and blood clots, and chop them into small pieces of about 6cm with a thick-backed kitchen knife. Cut off the pedicles at both ends of the lotus root, cut it in half longitudinally, clean it, check whether there is any residual sediment in the lotus root eye, and then cut it into a hob block with a long edge of about 6cm. Boil a pot of water, put the pork ribs into the boiling water and blanch, after the water boils again, skim off the blood foam, and repeatedly skim several times until no blood foam comes out, remove the ribs and drain.

Put the pork ribs into the soup pot, add the green onions, ginger slices and cooking wine, pour in 3 4 pots of warm water, cover the pot, bring to a boil over high heat, and cook for 15 minutes. Open the lid of the pot, put in the lotus root pieces, cover the pot tightly, bring to a boil over high heat, turn to low heat, keep a slight boiling state and simmer, simmer for 1 hour. After turning off the heat, remove the green onion and ginger slices.

Add salt and pepper to the stewed lotus root pork rib soup. Add fresh coriander to taste before ready to serve. You can add some chopped green onions If there is too much sediment in the lotus root, it is difficult to clean it, and it is sad to stew it into the soup.

Therefore, when buying lotus roots, it is necessary to choose the lotus root joints at both ends to be complete, so that there will be no sediment in the lotus roots. Buying fresh pork backbone (cavity bone) and stewed lotus root is also a good soup. Note that the salt should be put last, and it should be seasoned according to the taste, and it is recommended to be light and not too salty.

Finally, let's talk about a very important tool: pot, only Hubei's unique casserole Chozi can simmer such a mellow and delicious soup. Choshiko, which is very characteristic of the region, looks black on the outside, with countless small holes, and when the soup is simmered, the fat keeps coming out of the small holes, and Choshi looks oily.

The small holes can filter the thick oil, so that the simmered soup is not greasy, but also has a strong fragrance. Wuhan people are very particular about simmering lotus root soup, and people over 50 years old will specialize in making soup on a briquette stove. Simmering can take as little as a few hours to as long as an overnight stay.

Here's a little trick: 1The reddish lotus root is the first.

There are two kinds of lotus roots, one is red and pink, and the other is white and brittle; 2.Before boiling, cut the lotus root into pieces, put a little salt and soak it for a while, and rinse it again when pouring it into the soup to boil. With these two tips, you are guaranteed to boil the lotus root very powdery.

In fact, many people will turn black when they suddenly have lotus roots, why is this, let me tell you! Step 1; Peel and wash the lotus root first. Steps.

2. Boil the water first, then pour the lotus root into pieces and pour the boiling water for two minutes, and then drain the water when you catch it. It won't lose its original flavor!

Depending on what kind of lotus root you are buying, buying white lotus root soup will not turn black.

If you make it in an iron pot, the lotus root will turn black.

It is not advisable to use an iron pot when stewing lotus root, otherwise the soup will turn black.

OK. The lotus root contains tannin substances, which are easily oxidized and discolored, and the longer the discoloration becomes, the darker the discoloration, and the tannins will appear black in contact with iron appliances, which will turn the lotus root black, and the lotus root also contains some phenolic substances, which are exposed to the air and will also make the lotus root black when they are oxidized.

The blackening of the lotus root is mainly due to oxidation, and the substances produced by its oxidation are not toxic to the human body, but will only change the color of the surface of the lotus root.

Extended information: 1. Immerse in salt water.

Lotus root is washed and peeled as soon as possible cut into thin slices, and then put into salt water as soon as possible, lotus root contains a lot of polyphenol oxidase, in long-term contact with the air can make the classification of lotus root oxidized into black quinones, salt water can reduce the amount of oxygen ions in the water, avoid air and lotus root directly thickened, can prevent black after cutting.

2. Soak in boiling water.

The polyphenol oxidase contained in the lotus root is sensitive to high temperature, and the cut lotus root slices can be completely removed from the polyphenol oxidase in the lotus root by soaking them in boiling water for 2 3 minutes, and they are soaked in cold water to remove heat, so that the processed lotus root slices will not turn black in the air after being scooped up.

3. Refrigerate with plastic wrap.

A small amount of uncut lotus root can be left at room temperature for a week, but the cut part is easy to rot, and the cut lotus root should be covered with plastic wrap at the incision, and it can be refrigerated for about a week.

The lotus root pork rib soup is black and can be drunk.

The reason why the lotus root in the iron pot turns black is related to the polyphenolic chemicals contained in it, and the common property of these guys is that they can combine with iron ions to form a colored complex of purple or blue. Gallic acid, one of the abundant polyphenols in lotus root, combines with iron ions to form a blue-black substance, which is the main component of blue-black ink. It's no wonder that pork rib soup can be made into ink soup.

The secret of turning the lotus root into ink in the iron pot can be found, but why do the lotus roots that are placed in the vegetable basket without any contact with any iron utensils also turn black? This is because the polyphenols in the lotus root mentioned above are oxidized by polyphenol oxidase (PPO) to chemicals called "quinones", which are then polymerized together to form melanin. In fact, the apples we see turned brown when they were cut and the bananas that were kept in the fridge turned jet black were all due to this reason.

It's easy to stew pork ribs without an iron pot, so how to solve the problem of lotus root itself? The operation is not difficult. Blanching the lotus root in boiling water at 100 degrees for 70 seconds can make all polyphenol oxidase ineffective, which also stops the transformation process of polyphenols like quinones.

However, such a long processing time is probably only suitable for dishes that require a soft and glutinous texture, such as stewed lotus root with pork ribs.

The reason why the lotus root turns black when it encounters iron is because the lotus root contains divalent iron ions and oxidizes into trivalent iron ions in contact with the iron pot, and the trivalent iron ions are black. After it turns black, you can eat it with confidence, you can soak it in water for a period of time before putting it in the pot, and the water will resolve the starch so that it will not turn black.

1. The first aspect is that your iron pot is not clean.

2. You didn't clean your lotus root when it was processed.

3. The lotus root will change color after encountering oxygen.

Solution 1: Put a few drops of vinegar in water to soak your chopped lotus root.

2. Add water to the pot, put a few drops of vinegar to blanch the lotus root, and boil the pot.

3. Cool with vinegar water so that it will not turn black.

4 ribs run through boiling water.

5. Put a little oil in the pot, add star anise, green onion and ginger to stir-fry until fragrant, put a little cooking wine, put water and pork ribs on low heat, put salt and lotus root after 2 hours, put monosodium glutamate and sesame oil after 1 hour, and remove from the pot.

Generally, the lotus root cooked in an iron pot is black, if you don't use an iron pot, then the lotus root is not fresh, or it has been left for a long time, and it is black after cooking.

1. The lotus root will turn black after heating because the lotus root is rich in iron, which will oxidize when heated, and the color will become darker. Therefore, it is better to use ceramic or stainless steel utensils for cooking, and avoid using iron pots, aluminum pots and iron knives to reduce the problem of oxidation and blackening.

2. It is not difficult to keep the lotus root white in nature. Blanching lotus root in boiling water at 100 degrees for 70 seconds can make all polyphenol oxidase ineffective, which stops the conversion process from polyphenols to quinones.

3. Boiling the soup for too long and heating it repeatedly, as well as the temperature is too high (such as using a pressure cooker), will make the oxidation sufficient, and the lotus root will slowly turn black when cooking the lotus root soup. Therefore, the lotus root soup should not be cooked slowly for too long.

4. In addition to high temperature treatment, the appropriate addition of acidic substances can also tie the hands and feet of polyphenol oxidase. For example, adding vinegar can largely avoid the catalytic effect of polyphenol oxidase and keep the lotus root white in color. Method:

Prepare a basin of cold water, put a certain amount of white vinegar in the cold water, put the lotus root into it and soak it for a while, the acidic substance can inhibit the catalytic effect of polyphenol oxidase, so that the lotus root will not turn black and discolored, and maintain a white color.

Because the lotus root is easily oxidized and turns black. Therefore, the pork ribs and lotus root soup will also turn black. The black color of the pork rib soup is not very black, the very black color is black and red, that color. Hope.

That's the reason for the lotus root, the lotus root will turn black when it is stewed, it's okay, it's the lotus root juice, the lotus root will generally turn black when fried, I have known this problem for a long time, it doesn't matter, it doesn't affect the taste.

Lotus root is easy to oxidize when it encounters iron, so it would be better not to use an iron pot.

After peeling the lotus root, soak it in cold water immediately.

Lotus root pork rib soup is a very common delicacy, basically everyone loves to drink, healthy and delicious, especially in winter, more people will make lotus root pork rib soup to keep warm. So, why does lotus root pork rib soup turn black? Let's take a look at the answers I brought!

Cookware reasons. Although cooking in an iron pot can help the body replenish iron, lotus root contains phenolic substances, which are easy to react with iron, so it is not recommended to use an iron pot to cook lotus root soup.

Suggestion: Stewed lotus root in a purple casserole, casserole, and stew pot are all good choices, and the stewed lotus root is both beautiful and can maximize the nutritional value.

Lotus root causes. Lotus root contains polyphenols and phenol oxidase, after contact with air, phenol oxidase will oxidize polyphenols into quinone chemicals, and the polymerization of quinones will easily form melanin, fresh lotus root and air contact is less, there will be no such situation, lotus root soup is black, it is likely to be caused by buying stale lotus root or lotus root cut for a long time.

Suggestion. After the lotus root is cut, put it in a pot as soon as possible and simmer, if it needs to be placed, it is best to soak it in light salt water to avoid the lotus root blackening.

How to prevent lotus root stew from turning black.

1. Avoid using iron pots.

The polyphenol oxidase in the lotus root will undergo a chemical reaction when it encounters heat or metal in the Qing Dynasty, which will eventually lead to the blackening of the lotus root.

2. Soak in white vinegar.

Before the lotus root stew, soak the lotus root with white vinegar, because vinegar can inhibit the catalytic effect of polyphenol oxidase to a large extent.

3. Blanch in advance.

Blanch the lotus root with boiling water for about a minute before simmering, because the high temperature can destroy the polyphenol oxidase, thereby inhibiting the root from blackening.

How to stew lotus root soup with pork ribs and lotus root.

1. Choose powdered lotus: For lotus root, it can generally be divided into powdery lotus root and crispy lotus, among which the color of powdery lotus root is brown with a few spots, this kind of lotus root will taste more powdery and glutinous, suitable for stewed soup and drink, while the taste of crisp lotus root is more crisp, the color is whiter, and it is more suitable for stir-frying.

2. Cut into hob blocks: When cutting lotus roots, it is recommended to cut them into hob pieces, which can increase the heating area of lotus roots, so that they can also make lotus roots easier to be cooked and boiled soft.

OK. The lotus root contains tannin substances, which are easily oxidized and discolored, the longer the discoloration becomes darker, the tannins will appear black in contact with iron utensils, which will make the lotus root black, and the lotus root imitation lotus root also contains some phenolic substances, these substances are exposed to the air, and the oxidation will also make the lotus root black.

The blackening of the lotus root is mainly due to oxidation, and the substances produced by its oxidation are not toxic to the human body, but will only change the color of the surface of the lotus root.

The method of stewed lotus root pork rib soup without blackening is as follows:

1. Soak in vinegar water. After cutting the lotus root, do not directly expose it to the air, it is recommended to soak it in water with white vinegar for a while, because acetic acid can inhibit the catalytic effect of polyphenol oxidase and prevent the lotus root from turning black.

2. Avoid simmering with iron. When stewing lotus root pork rib soup, it is recommended to use a casserole, porcelain pot, pressure cooker, and stainless steel pot to stew, and avoid using an iron pot, otherwise it will also cause the stewed lotus root pork rib soup to turn black in color.

3. Blanching treatment. Stewed pork ribs with lotus root can also be blanched to prevent discoloration, that is, put the cut lotus root into boiling water and blanch it for more than 70 seconds, so that the polyphenol oxidase in the lotus root is inactive, so as to avoid blackening.

Lotus root growing environment

1. Temperature: Lotus root likes warmth. More than 15 kinds of lotus root can germinate, and the temperature is 20-30 and the water temperature is 21-25 during the vigorous growth period.

In the early stage, the temperature is also higher to facilitate the expansion of the lotus root, and in the later stage, the temperature difference between day and night is larger, about 25 during the day and about 15 at night, so as to facilitate the accumulation of nutrients and the enrichment of the lotus root. The dormant period is required to be above 5, below 5, and the lotus root is susceptible to freezing.

2. Light: lotus root is a light-loving plant, not shade-tolerant, and requires sufficient light during the growth period, and the requirements for the length of sunshine are not strict. Sufficient light in the early stage is conducive to the growth of stems and leaves. In the later stage, sufficient sunlight is conducive to flowering, fruiting and the fullness of the lotus root.