How to fry the lotus root without black, how to fry the lotus root slices without blackening

Lotus root is a vegetarian dish that many people like to eat very much, lotus root can be used directly to make soup, of course, it can also be used directly to stir-fry, but the varieties used in the soup and the stir-fried lotus root are different, and everyone should be careful not to get confused. If the lotus root wants to be fried deliciously, it is necessary to maintain the crisp taste of the lotus root, many people fried the lotus root taste is not crisp, not very delicious, and the color will be black, this is because we have not mastered some of the key points, the following will introduce you to a few points of fried lotus root, as long as you pay attention to these points, the fried lotus root will be particularly delicious.

The first point is the choice of lotus root, when you want to make sure that it is crisp and not blackened, you must pay attention to the choice of lotus root, which can be said to be quite important, there are many people who choose the lotus root incorrectly, and directly choose the seven-hole lotus root, the seven-hole lotus root is not suitable for stir-frying, only suitable for stewing soup, the seven-hole lotus root is relatively soft and glutinous, everyone should choose the nine-hole lotus root.

The second point is that the lotus root should be soaked, after the lotus root is cut, many people directly put the lotus root into the pot and fry, or put the cut lotus root in the bowl, and wait until the other dishes are fried before frying the lotus root, this practice is incorrect, it may make the lotus root oxidize and turn black, everyone should put the lotus root in clean water to soak.

To add some white vinegar into the water, stir evenly with your hands, soak for about 15 minutes, to ensure that the lotus root will not be blackened, in addition to adding vinegar, you can actually add another thing, that is, add salt, salt can replace white vinegar, salt is the same to avoid the problem of lotus root blackening.

The third point is blanching. Before frying the lotus root, you can actually do this step, that is, blanching, blanching can avoid the black of the lotus root, and can keep the clean and white color of the lotus root, but in the process of blanching, you must wait until the water in the pot is boiled before you can put the lotus root into the blanching water, the time of blanching the lotus root can not be too long, the blanching time is too long, it will affect the crisp taste of the lotus root, and it only takes about 30 seconds to take out the lotus root and drain the water.

The fourth point is not to choose an iron pot. When frying lotus root, if you want to avoid the problem of black lotus root, you must also pay attention to the fact that you must not choose to use an iron pot to fry lotus root, many people are directly using an iron pot to fry vegetables, and stir-frying vegetables in an iron pot does have certain benefits, but remember not to use an iron pot to fry lotus root, use an iron pot to fry lotus root, everything you did before will be in vain, and the fried lotus root will still be black.

If you don't want to turn black, you just need a bowl of water and a spoonful of white vinegar. Wash the lotus root and peel it, cut it into thin slices and quickly put it into the water with white vinegar, the lotus root is black because the surface is oxidized after contact with air, only a little white vinegar water is needed, not only can prevent the lotus root from turning black, but also the taste of the fried lotus root is more crisp. Here's a brief introduction to how to make fried lotus root chips.

Ingredients for stir-fried lotus root slices:400 grams of fresh lotus root, 1 chili pepper, chopped, 3 grams of salt, 3 grams of monosodium glutamate, 2g of green onions, and an appropriate amount of white vinegar.

How to fry lotus root slices:1. Cut the fresh lotus root into thin slices and add white vinegar to the water.

2. Remove the seeds of the chili pepper and chop it into shreds.

3. Cut the shallots into chopped green onions.

4. Blanch the lotus root slices in boiling water for 1 minute, remove them, and drain them with supercooled water.

5. Put the wok on the fire, heat the oil to 7 and stir-fry the lotus root slices for 2 minutes.

6. Add chili, salt, monosodium glutamate, and green onion and stir-fry, and the chili pepper can be put out of the pot and put on a plate.

Edible value:Lotus root is rich in protein, starch, vitamin C, vitamin K, aspartin, oxidase and other ingredients. It has the effects of appetizing and strengthening the spleen, nourishing qi and nourishing the heart, quenching thirst, and eliminating appetite.

Lotus root is rich in tannic acid and vitamin K, which can help blood vessels constrict and help stop bleeding. In addition, the mucus protein and dietary fiber in lotus root can bind to bile hydrochloric acid in the human body, inhibit cholesterol absorption, and reduce cholesterol content in the body.

The first thing is to cut the lotus root into slices and soak it in salt water, so as to prevent it from turning black.

How to fry lotus root without blackening:

1. Cut the tender lotus root into thin slices, stir-fry in the pot and turn it over a few times, add an appropriate amount of salt and monosodium glutamate, and then remove it immediately. In this way, the fried lotus root slices will be as white as snow, crisp and juicy.

2. After the lotus root slices are cut, soak them in clean water, on the one hand, wash off the sticky substances, and on the other hand, prevent them from changing color, and the color of the fried is not good-looking.

3. If the lotus root slices are fried more and more sticky, you can add a little water while frying, which is not only easy to fry but also white and tender.

4. Slice the lotus root and put it in a bowl, put water in the bowl and soak it in some white vinegar for a few minutes, and then remove it for later use.

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

To prevent discoloration, peeled and cut fruits and vegetables can be soaked in water or lightly salted water to isolate them from the air to prevent oxidative discoloration.

6. Another reason for tannins discoloration is to form dark tannins with metals, which turn blue or dark green when exposed to iron. It is precisely for these reasons that it is advisable to use an iron pot instead of a casserole when boiling lotus root, and it is best to use a stainless steel knife when cutting lotus root.

7. Choose white lotus root for stir-frying lotus, that is, the lotus root belt is white, and the texture of the fried lotus root is white, tender and crispy. To stew lotus root, you should choose safflower lotus, that is, the skin color of the lotus root is darker and yellow-pink, and it is pale pink after stewing, and the texture is pink.

The methods for the lotus root not to turn black are: soaking the lotus root, avoiding blanching in an iron pot or aluminum pot, and rinsing the lotus root with cold water after blanching.

Technique 1: Lotus root soaking is particular

After the lotus root is cut into thin slices, it must be quickly put into a basin of water to soak, which is used to isolate the contact between the lotus root and the air and prevent the lotus root from oxidizing and turning black, because the lotus root is rich in phenolic substances and phenol oxidase, after coming into contact with the air, the phenolic substances will be oxidized into quinones, and these substances will gather together to form a large amount of melanin, so the lotus root will easily turn black.

Therefore, the cut lotus root should be put into a basin of water, add a little salt or white vinegar, and add more baking soda to the water, stir and dissolve for soaking. In this way, the lotus root can not only be isolated from the air, but also the addition of baking soda can also effectively prevent the polyphenols in the lotus root from oxidizing into the element "quinone", so as to fundamentally prevent the lotus root from turning black.

Tip 2: Avoid blanching in iron or aluminum pots

When blanching lotus root, avoid using iron pots and aluminum pots, because the phenolic substances in the lotus root will react chemically with iron, and the originally cut lotus root slices are white and flawless, but after blanching in the iron pot, it will become dark blue or black, so it is best not to use an iron pot or aluminum pot for blanching lotus root slices, it is recommended to use a stainless steel pot or ceramic pot.

Tip 3: After blanching the lotus root, rinse it with cool water

In fact, the correct way is to rinse the lotus root with cold water several times after blanching the lotus root, which can not only maintain the crispness of the lotus root, but also avoid the oxidation and blackening of the lotus root.

Peel and slice the lotus root and soak it for a while so that the lotus root will not turn black when it is fried, and the method is as follows:

Ingredients: 500 grams of lotus root, 3 grams of bean paste, 1 gram of green onion, 1 gram of ginger, 2 grams of garlic, 1 gram of sugar, 2 grams of oil.

1. Prepare the ingredients, peel and slice the lotus root and soak.

2. Heat oil in a pot, add chopped green onions, ginger, garlic and dried chili peppers, bean paste, and stir-fry the red oil.

3. Pour in the washed and drained lotus root and stir-fry for about 1 minute.

4. Add an appropriate amount of water, a little sugar, continue to stir-fry, and the lotus root is cooked.

5. Put in the chopped green onions, sprinkle with white sesame seeds, and stir-fry slightly.

6. Finally, it is ready to be served, as shown in the figure below

How do you fry lotus root without blackening?

The reason why the lotus root turns black is because of the oxidation reaction.

Therefore, immediately after cutting, it should be put into water with white vinegar, which contains acetic acid, which is a strong acidic liquid. Soaking the lotus root in vinegar water can effectively prevent the lotus root from coming into contact with the air, which means that the lotus root will not turn black again.

Let the lotus root soak in vinegar water for half an hour, after the lotus root is soaked, directly put it into hot water for blanching, blanching time should not be too long, 30 seconds can be fished out. 

Put it directly into cold water, and the alternation of hot and cold will make the lotus root taste more crisp.

After soaking in cold water for five minutes, it is ready to be served cold or stir-fried. In this way, the lotus root will definitely not turn black.

How to make fried lotus root: 1. Prepare two sections of lotus root, clean the lotus root and peel it, then change the lotus root into a knife and cut it into thin slices. 2. Cut the lotus root, put it in clean water, then add a spoonful of white vinegar, grasp and mix evenly, which can effectively prevent the lotus root from blackening due to contact with oxygen.

3. Prepare a small piece of ginger, slice it for later use, then prepare half a red pepper, remove the seeds and cut it into pieces for later use, and slice two green peppers for later use. 4. Boil water, add an appropriate amount of water to the pot, after boiling over high heat, add a spoonful of salt, a spoonful of cooking oil, half a spoonful of white vinegar, then add the lotus root to the hot water, blanch for half a minute. 5. After the lotus root is broken, take it out of the water, then put it in cold water to cool, and control the water again and take it out for later use.

6. Remove from the pot, add an appropriate amount of cooking oil, add ginger slices, red pepper and green pepper to fry him after the oil is hot. 7. Add the blanched lotus root to the pot, stir-fry quickly, and mix with the chili pepper. 8. Add a spoonful of sugar to the pot to enhance the freshness, then add a little salt to taste, and stir-fry evenly over high heat.

9. Before frying the lotus root, blanch the lotus root first, so that it can shorten the frying time during the frying process, and the fried lotus root will taste particularly crispy. 10. Add a little starch water to the pot, stir-fry evenly, so that the surface of the lotus root is evenly coated with a layer of starch, and then it can be taken out of the pot.

Tips for lotus root not to turn black:

1.Use high temperature to kill: After the lotus root is sliced, it is quickly soaked in boiling water for 1 3 minutes, and then soaked in cold water to remove the polyphenol oxidase in the lotus root, which can effectively prevent the lotus root slices from turning black.

2.Soak the lotus root in diluted vinegar water (1 cup of water plus 1 2 teaspoons of vinegar) or lemon water for 4 to 5 minutes, which can also prevent blackening.

3.The lotus root can be soaked in salt water as soon as possible after slicing to avoid oxidation and discoloration.

4.Polyphenolic compounds are easy to combine with iron to oxidize iron and form blue-black substances, so when cooking lotus root, avoid using iron pots.

5.In terms of preservation, it is recommended that the cut lotus root be wrapped in a clean paper towel, sealed in a plastic bag, and then put in the refrigerator for refrigeration, otherwise the lotus root is easy to turn black from the incision.

Reasons why lotus roots turn black:

Lotus root is rich in polyphenolic compounds with antioxidant function, which is the main reason why lotus root is easy to turn black after cutting. Polyphenolic compounds come into contact with oxygen in the air and produce oxidation reactions to form melanin, so it is easy to make the lotus root black.

Start by cutting the lotus root into the shape you want. Then put it in boiling water and wait for it to be half cooked. You can fry it in the pot, so that the lotus root will not turn black.

1.If you want the fried lotus root to be crisp and not blackened, you need to master 3 skills.

The reasons why the lotus root turns black are:

Lotus root is a kind of food, it is best to cut it into the pot and stir-fry, can not be put in the air for a long time, it is rich in starch ingredients, and it will turn black when it encounters oxygen in the air, resulting in a decline in the quality of the dish. In fact, this is similar to the phenomenon of potatoes turning red and apple flesh darkening.

Second, the solution.

1.First of all, when choosing lotus roots, generally choose those that are white in color, fresh and tender. One more thing to say here, lotus root is generally divided into two kinds: crispy and noodles, crispy is suitable for stir-frying, and noodles are suitable for soup. It is best to eat the lotus root as soon as possible after it is cooked.

2.Secondly, add some white vinegar to the water used to wash the lotus root, and soak the lotus root in the vinegared water for about 5 minutes. Or put a little salt in the water and blanch the lotus root with light salt water.

3.If you can't cut and fry it, you can cut the lotus root and put it in the water, and then scoop it up when you fry it, so that the water can precipitate the starch in the lotus root, so that the fried lotus root is white, crisp and tender, and too much starch will affect the brittleness and color of the food.

4.In addition, when frying lotus roots, you can fry them with a little water, so that the fried lotus roots will be white in color.

5.When cooking with lotus roots, it is best to avoid using aluminum or iron cooking utensils as much as possible, as lotus roots can change color if they come into contact with iron or aluminum for a long time.

Reasons why lotus roots 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 cause of the discoloration is due to oxidation, and the phenols in the tannins produce the polymer of quinone to form brown pigment, which is melanin.

To prevent discoloration, peeled and cut fruits and vegetables can be soaked in water or lightly salted water to isolate them from the air to prevent oxidative discoloration. In addition, another cause of tannins discoloration is the formation of dark-colored tannins with metals, which turn blue or dark green when exposed to iron. It is precisely for these reasons that please do not use an iron pot when boiling lotus root, and it is advisable to use a casserole; It is best to use a stainless steel knife when cutting lotus root.

How to fry lotus root without blackening:

Cut the tender lotus root into thin slices, stir-fry in the pot, turn it over a few times, add an appropriate amount of salt and monosodium glutamate, and then get out of the pot immediately. In this way, the fried lotus root slices will be as white as snow, crisp and juicy. If the lotus root slices are fried more and more sticky, you can add a little water while stir-frying, which is not only easy to fry, but also the fried lotus root slices are white and tender.

After the lotus root slices are cut, soak them in clean water to wash away the sticky substances in them on the one hand, and on the other hand, to prevent them from changing color and stir-frying their color is not good-looking. Do not use iron tools when boiling lotus root, which will make the lotus root black.