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

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

After peeling the lotus root, shreds it and soaking it in water can prevent it from turning black when stir-frying, and the method is as follows:

Ingredients: lotus root, dried tofu, oil, sugar, salt.

1. Shred the dried tofu, peel the lotus root and shred it and soak it in water.

2. Prepare chopped green onions.

3. Pour oil into a hot pan.

4. Pour in the hot oil and stir-fry all the ingredients to bring out the fragrance.

5. Add salt to taste.

6. Add fresh soy sauce and stir-fry to bring out the flavor of the sauce, and then add a little water to the bottom of the pot while stir-frying.

7. Stir-fry until cooked, add a little sugar, stir-fry evenly, then turn off the heat and remove from the pot.

8. Remove from the pot and sprinkle with chopped green onions, and serve.

How can the lotus root not be blackened, I think even when I fry it, add a little vinegar, and then add a little grandson to quarrel, he will not cause blackening, and the effect is very good.

Cut the lotus root into thin slices, then soak it in water, add a little white vinegar, and fry the lotus root like this. He doesn't get black.

There are also many tricks to keep the lotus root from blackening: boil the lotus root and soak it in salted water so that it doesn't turn black.

If you don't put soy sauce when frying lotus root, the color will be better if you fry it directly, and it will not be black.

After the lotus root is cut, it is washed with water and soaked in water.

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.

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.

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.

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.

The reason why the lotus root is blackened when fried is that the lotus root is rich in reducing substances such as vitamin C and iron, so the lotus root will oxidize when heated, and the color will become dark and black.

If you can't stir-fry the lotus root, you can soak it in water after cutting it to avoid direct release with oxygen, oxidation and blackening.

The method of making the fried lotus root album index is as follows:

1. Peel the lotus root, wash it, cut it into slices, and soak it in a bowl of water with a little vinegar.

2. Wash and cut the green onion into sections.

3. Wash the red pepper and cut into shreds.

4. Heat the vegetable oil, fry the peppercorns and ginger to bring out the flavor, fry the chives and add the shredded lotus root and red pepper and stir well.

5. Add soy sauce and an appropriate amount of water, change to low heat and simmer until flavorful.

Why does lotus root turn black when fried?

The black color of the lotus root has a certain relationship with a substance contained in the lotus root. There is starch in the lotus root, and when it encounters oxygen, it will oxidize and turn black.

So how to fry the lotus root to make the lotus root look good?

In fact, if you want to make the color of the lotus root look good and avoid blackening when frying the lotus root, you should add one thing when frying the lotus root, that is, vinegar.

If you want to avoid the color of the lotus root from turning black, in addition to adding vinegar, there are two other tips:

The first trick is that you should pay attention to the fact that the lotus root is stir-fried over high heat, and the lotus root will rarely turn black;

The second skill is to blanch the lotus root before frying, many people may not have the habit of blanching when frying the lotus root, or feel that there is no need to blanch first, after all, the lotus root is not very difficult to cook, in fact, the main purpose of blanching the lotus root is to make its color more translucent. After the lotus root is blanched, it is necessary to remove the empty hunger and immediately put it in cold water to cool down, which is also to make the lotus root taste better and make the lotus root more crisp.