Why is the porridge cooked with dried lilies sour?

Dried lilies can become sour when cooked porridge because the dried lilies have gone bad or have been smoked with sulfur during processing. By smelling the smell, lilies smoked with sulfur have a pungent smell of sulfur acidity, and dried lilies with a sour smell are inedible.

Fresh lilies are white and translucent, but after processing, they turn yellow due to oxidation. Try to buy dried lilies that have not been smoked with sulfur.

Products. Due to the large degree of oxidation in the process of preparing fresh lilies into dried lilies, the dried lilies will appear yellow-brown and dark brown, but there will be no sulfuric acid smell.

It shows that this kind of dried lily may look very white because of sulfur smoked, but it tastes sour, the next time you buy a lily, don't pick a particularly white one, it may be sulfur smoked, the truth is like dried white fungus, too white is not very good, a little yellowish may be safer. When boiling dry lilies, remember to soak them more in advance, so that they are more open, if there are conditions, of course, it is best to buy fresh, if the lilies are soaked through, there should be no sour taste, and it is normal to be a little bitter.

Dried lilies are sour in their own right. Not like the fresh one. Crunchy and sweet

That means that the dried lily is smoked with sulfur, and there is a blog of Yiyuan lily, which specializes in lilies, just look at it.

What did you put in the pot?

Dried lilies are boiled because they have been bleached with sulfur.

During the drying process of lilies, if the cooking process is not handled properly, the lily slices may turn black. To solve this problem, some vendors will bleach the blackened lilies with sulfur.

Fresh lilies should be selected with large size, uniform petals, thick flesh, white or pale yellow color. When purchasing, attention should also be paid to the removal of impurities, black petals, rotten hearts or mildew. Dried lilies should be selected dry, no impurities, thick meat, crystal clear is better.

Edible lilies are preferably those with domestic species, not bitter taste, and wide and thin scales. Medicinal lilies are preferably wild, bitter in taste, and small and thick petals. There are people in the market who use the same family of plants to pass off as medicinal lilies, and it is necessary to distinguish the authenticity when eating.

The specific method of dried lily porridge is as follows:

The ingredients that need to be prepared in advance include: 20 grams of rice and cherry, 5 grams of lily (dry), 5 wolfberries, 200 ml of water, and 5 grams of rock sugar.

1. The first step is to prepare the materials that need to be used in the front posture.

2. Soak the dried lilies, wolfberries and rice in water for half an hour.

3. Put all the ingredients into the rice cooker, put the rock sugar in it, and add enough water.

4. Turn on the mode of cooking porridge and start working automatically.

5. When the time is up, it will be served, and this is done.

Ingredients: 180g of rice, 100g of lean meat, 30g of fresh lily, 50g of corn kernels, 5-6 drops of oil, 8-10g of salt, 3g of pepper, 750g of water

1. Add 3g of salt, pepper, cornstarch and oil to the lean meat cubes and marinate for 15-20 minutes.

2. Wash the prepared rice and soak it in a bowl for half an hour.

3. After the rice is drained, add an appropriate amount of water, boil the rice and cook for another 20-30 minutes.

4. Pour in the marinated lean meat, stir with chopsticks and cook for 10 minutes.

After a few minutes, add the corn kernels and fresh lily and cook for 10 minutes.

In addition to being used for ornamentation, its petals can also be used to make sweet soup to eat, which tastes very good, and tastes soft, glutinous and sweet. Lilies contain some alkaloids, so cooked lilies will taste a little bitter, which is normal, but if the lilies are sour, you should be careful whether you have bought a sulfur-smoked lily.

A sour dried lily may appear white because it has been smoked with sulfur, but it tastes sour. Next time you buy a lily, don't choose a particularly white one, this one may have been smoked with sulfur. As with white fungus, too white is not good, and a slightly yellowish tinge may be safer.

When boiling dried lilies, remember to soak them more in advance, so that they can be cooked more transparently. If you have the conditions, of course it is better to buy fresh. The lily is soaked thoroughly, there should be no sour taste, and it is normal to be a little bitter.

Sour lilies are not recommended to eat, they may be smoked with sulfur. In order to make the lily look white, the producer will use sulfur dioxide fumigation (a gas produced by sulfur combustion), sulfur dioxide has a bleaching effect, sulfur dioxide dissolves in water to form sulfurous acid, which is acidic and has a sour taste after cooking, and this lily is harmful to the body after eating.

1. In an environment of about 35 degrees, after soaking the dried lily in water for 20 hours, you can see the changes of the lily. If it has never changed, then this dried lily is real, and if the smell becomes a little rancid, it is definitely fake.

2.Lilies that are dry enough are very brittle and do not become soft. But if it is a lily smoked with sulfur, it must be soft because the moisture in it is present, so this is also a detail that we should pay attention to when choosing a lily.

3. If the color is too white, it must not be a real lily. The real good lilies are white and yellowish and do not sell well.

The reason why lilies become sour after boiling may be explained from two aspects: the list of ingredients and the steps to make them.

If you go early in terms of ingredients, it may be due to the following reasons:

1.Storage issues: Fresh lilies should be kept frozen to preserve their freshness and taste. If the lily is old or not stored properly, it may cause sourness due to bacterial growth.

3.Cooking temperature: Cooking too much heat may also make the lily sour. High temperatures tend to decompose sugars and produce acids, which also reduces their flavor and taste.

In terms of production steps, it may be the following reasons that cause the sourness:

1.Ingredient handling: Lilies need to be peeled and washed before eating. If the peel is not thorough or cleaned enough, residues such as discarded rinds and bacteria can make the lily sour.

2.Cooking steps: When cooking lilies, you should pay attention to buying fresh and stored lilies, peel and wash, and properly grasp the cooking time and temperature to avoid rotten oak and sour phenomenon.

In general, to avoid lilies becoming sour after cooking, choose fresh, well-stored lilies, peel them thoroughly, wash them, and keep the cooking time and temperature right. If a sour lily appears, it is best not to eat it.

It is because the amylase and hydrolase enzymes in the lily are inactivated, which causes the lily to appear alkaline or over-secreted saccharifying enzymes when boiling, making the lily sour.

When the lily is cooked, the amylase and hydrolase enzymes in it will lose their activity due to not being treated at high temperatures, resulting in a bitter and astringent taste. When the lily is cooked, the amylase enzyme is destroyed, the mucus proteins are denatured, and the soup is concentrated into the soup, making the soup acidic. After the lily is cooked, the amylase and amylase have lost their activity, and the soup is alkaline.

Categories: Life >> Food Cooking.

Analysis: Many people reflected:"How is the lily white fungus soup I cooked sour? "There are several possibilities that can lead to this:

1. The method of cooking the soup is incorrect.

2. Lilies have additives.

3. Tremella fuciformis is adulterated.

Correcting several incorrect statements:

1. The medicinal lily is not sour after cooking, but has a bitter taste.

2. Lilies are originally sour when cooked.

3. Neither fresh nor dried lilies are sour.

Please take a look at the process of making lily white fungus soup!

The personal production process made everyone laugh.

1. Soak the white fungus in hot water and wash it.

2. Wash a little lily without soaking.

3. Put the washed lilies, white fungus and oak into the pot.

4. Cook over high heat until the water boils, and put the rock sugar in a small piece. Switch to low heat and simmer slowly.

5. Half an hour later, taste the taste, good.

6. The soup is up.