How is the pork ribs lotus root soup I made red

The surface of the lotus root is oxidized, you can cut the dog and wash it again, blanch it and remove it, and then stew the soup, try it.

Lotus root pork rib soup.

It is a very tasty food, rich in nutrients, and perfect for people who are frail and sick. Many people will encounter the pink and black color of the soup in the process of cooking. The reason is that there are polyphenolic compounds in lotus root, which will occur with oxygen in the air when exposed to air or heatedChemical reactionsto form quinone compounds.

and morePhenolic compoundsIt is colorless, while the quinone compound is red, so the soup will appear pink. When phenolic compounds encounter metal ions during oxidation, iron-containing compounds are formed, so the color of the soup will appear black.

1. Be cautious about the choice of lotus root. Lotus root can be classified from the perspective of taste, which can be divided into crisp lotus root and powder root, with crisp root being thick and short, and powder root being thin and long. Crispy lotus root is suitable for braised lotus, sweet and sour; Flour lotus root is suitable for soup.

When purchasing, try to choose a lotus root with yellow-brown skin, fat and white flesh, and soil to bury filial piety. If the lotus root has a peculiar smell, don't buy it.

2. Lotus root pork rib soup. Here we choose pink lotus root and pork ribs. Add an appropriate amount of ginger, green onions, water and rice wine to the casserole, bring to a boil over high heat, blanch the pork ribs, and remove the water.

Refill the casserole with water and ginger slices, add the pork ribs, boil over high heat until the water boils, turn to medium heat, cover the pot and simmer. Pour the prepared lotus root pieces directly into the casserole in half an hour, wait for the water in the pot to boil, turn to low heat and simmer for an hour. Add salt and chicken essence before cooking.

The delicious lotus root bent wild pork rib soup is made. During the cooking process, care needs to be taken not to use iron and aluminum utensils for cooking, which can prevent the potIron ionsIt reacts chemically with the phenols in the lotus root to make the soup black.

3. Other foods containing polyphenols. In addition to lotus root, many vegetables and fruits in nature contain polyphenolic compounds. Darker colored fruits, onions, cauliflower.

Cabbage, etc., these foods will change color when exposed to the air for a long time. Vegetables and fruits after the cut can be made with plastic wrap.

Make the parcel.

Lotus root cover touch Xun must have eaten it, many people like to use lotus root stewed pork ribs, the nutritional value is not only very rich, but the taste is also very good, the lotus root was originally white, but in the stew found that the lotus root turned pink, this is because the lotus root is oxidized. <>

First, a reaction occurs

As we all know, the taste of lotus root is very crisp, and the benefits to the body are also very many, lotus root can not only be used for cold dressing, but also can be used to stew soup to drink, or fried to eat, many people like to put a section of lotus root when stewing pork ribs. Although the lotus root itself is brittle, after being stewed in the soup, the taste will become delicate, and the lotus root cannot be exposed to air, otherwise it will be particularly easy to oxidize, and it will turn brown at the beginning of oxidation, and then it will turn black after a long time. However, during the process of stewing the soup, the lotus root will react with the water in the soup, so it will slowly turn pink, but this is a normal phenomenon and will not harm your health, so you can enjoy it to your heart's content.

Second, there are other foods that can change color

In addition to lotus roots, there are some other vegetables and fruits, which will also oxidize when encountering air, the most common are apples and potatoes, so when you eat apples, try to eat them as quickly as possible, and you can't put the apples that you have bitten aside, otherwise after a period of time, the apples will turn black, and even cause other mosquitoes to bite. Potatoes cannot be placed after they are cut, so in order to prevent the potatoes from changing color, everyone will take a basin of water and soak the potatoes in water, so as to effectively isolate the entry of air. <>

III. Conclusion

The last thing I want to tell you is that when boiling lotus root, you must not use an iron pot for cooking, otherwise some nutrients in the lotus root will react with iron and turn blue or dark green, which will not only greatly reduce the overall effect, but also make people unable to eat. Therefore, when stewing lotus root pork rib soup, try to use a casserole, if you don't have a casserole at home, you can use a rice cooker.

The lotus root in the lotus root pork rib soup After a long time of boiling, it will oxidize with the oxygen fiber buried in the water molecules, and the product of the reaction is brown pigment, but we don't notice too many vertical ants, then we will find that the lotus root has turned pink.

It is likely to be caused by oxidation, and the lotus root itself is a pink lotus root, so it will appear pink when it is cooked.

Because the lotus root will react with other ingredients during the cooking process, it will cause the lotus root to change color.

Because during the cooking process, the lotus root in the lotus root pork rib soup oxidizes and turns pink.

That's due to the presence of polyphenolic compounds and polyphenol oxidase and other substances in the lotus root, when the lotus root is exposed to the air for a long time, the polyphenolic compounds will be catalyzed by the polyphenol oxidase, which will produce brown quinones.

The quinones then polymerize automatically, resulting in the formation of a dark brown substance. As a result, the lotus root changes color. The lotus root that has changed color can still be eaten with confidence as long as it does not rot.

The longer the lotus root is boiled in the water, the redder the soup becomes, and it's okay, so the lotus root will go to the fire. It is best to make sweet soup. Don't choose this lotus root next time.

The lotus root pork rib soup comes out red because the lotus root is a pink lotus root.

Lotus root pork rib soup.

Crafting materials. Ingredients: 500 grams of pork ribs (large ribs), 750 grams of lotus root Seasoning: 10 grams of salt, 3 grams of pepper, 10 grams of green onions, 7 grams of ginger Production process.

1. Wash the pork ribs and chop them into 4 cm long pieces;

2. Wash the lotus root, scrape off the skin, put it on the board and break it vigorously, and cut it into small pieces with the same ribs;

3. Pour an appropriate amount of boiling water into the pressure cooker, put in pork ribs, lotus root, green onions, ginger slices, refined salt, pepper, and cover the pot;

4. After boiling on a hot fire, switch to simmering for 20 minutes before serving.

This is due to the presence of polyphenolic compounds and polyphenol oxidase and other substances in the lotus root, when the lotus root is exposed to the air for a long time, the polyphenolic compounds will be catalyzed by the polyphenol oxidase, and the quinones in the tan hall will be generated.

The quinones then polymerize automatically, resulting in the formation of a dark brown substance. As a result, the lotus root changes color. The lotus root that has changed color can still be eaten with confidence as long as it does not rot.

Materials:

Lotus root, pork ribs, green onion, ginger, salt, a little peppercorn, 1 star anise.

Method

1.Peel the lotus root and cut it into slope knife pieces, which is easy to cook and easy to eat, and soak the lotus root in salt water to prevent it from turning yellow.

2.Wash the ribs and chop them into small pieces. Pour water into the pot, green onions, ginger, add pork ribs and boil, remove after the surface changes color, and wash off the foam.

3.I use an electric pressure cooker (if I don't have it, a regular casserole is the same), and the electric pressure cooker is stupid, just put all the ingredients in it. We put the pork ribs, lotus root, ginger, green onion, a little pepper, and 1 star anise into it (spices can be left unput, and if you can put as little as you can, keep the original flavor of the ingredients), don't add salt, cover the lid, order the soup button, and it's OK.

4.After the soup is cooked, don't open it in a hurry, wait for the pressure cooker to exhaust itself before opening it, pick out the spices, add salt to adjust the taste, sprinkle some chopped green onions (you can not add it), and you're done.

Tips

Choosing lotus root is the key:1No matter what kind of lotus root you choose, try to choose a lotus root that is clean and mud-free inside, so that it will be easy to clean.

2.The two ends of the lotus root should be complete, with lotus roots, and then you look through the lotus roots to see if the inside is clean and white. 3.

Don't choose the lotus root with both ends leaking, the kind of mud inside can't be cleaned at all.

Lotus root pork rib soup can first put the pork ribs in the pot with a little oil, ginger, garlic, first put it in the pot and fry it until fragrant, and then fry the ribs, then add an appropriate amount of water, put in some large ingredients, an appropriate amount of salt lotus root, put it down together, and use a casserole to make soup, so that the soup will be more fragrant, including an hour and a half, so that the soup boiled out is very nutritious.

The correct way to make pork ribs and lotus root soup is as follows:

Ingredients: 1 section of lotus root, 3 pork ribs, 6 slices of ginger, 2 tablespoons of salt.

Steps:

1. Try to use the front breastbone for the ribs, pick up the large pieces and throw them into the pot, put some ginger slices, and blanch them in a pot under cold water.

2. Wash the blanched pork ribs, heat some oil, throw 4 slices of ginger and pork ribs and fry for 3 minutes.

3. Then add hot water! Hot water! Hot water! Drown over the ribs.

4. Then pour the boiled pork ribs and soup into the casserole, I will add a little more hot water, because the soup will be much less when it is stewed. Cook on high heat for 10 minutes, then reduce heat to low and simmer for an hour.

After an hour had passed, the soup was basically milky white, and the water in the pot was half gone.

6. Then you can add the lotus root and continue to simmer for an hour. Do not add water in between. (If your soup is too small, just add some water and cover the lotus root.) ）

7. Add salt, add a little cooking wine and sugar before cooking. Cook for another 10 minutes. It's ready to cook.

Preparation of pork ribs and lotus root soup 2

Ingredients: lotus root, pork ribs, red dates, ginger, green onions, garlic, salt, flour, white vinegar, cooking wine.

Steps:

1. Put the fresh pork ribs into the leaky basket, sprinkle a spoonful of salt, and then sprinkle in dry flour, grasp and mix evenly, the flour has strong adsorption, it can adsorb impurities and bacteria on the surface. Salt has the effect of sterilization and disinfection. Grab and mix until sticky, then put in an appropriate amount of water, knead a few times, and then put it under the running water to rinse several times and rinse it well.

2. Prepare a small section of green onion and cut the ginger without peeling and slicing. Blanch the pork ribs in a pot under cold water, add ginger slices, green onions, cooking wine, boil over high heat, skim off the foam after boiling, the foam must be skimmed clean or it is easy to fishy, and then cover the lid and simmer over low heat for five minutes.

3. Cut the peeled ginger into ginger slices, garlic and green onions for later use. When it's time for the ribs to cook, take them out and wash them with hot water. Pour oil into a hot pan, stir-fry the green onions, ginger and garlic in the pot, then put in the pork ribs and stir-fry, fry until slightly yellow, and then add boiling water, be sure to add boiling water, the water should be added at one time, if you put cold water, the meat will become very hard, and the firewood is not delicious.

4. Add a spoonful of white vinegar to stew boiling water to remove the smell and speed up the cooking speed of the ribs, cover the pot and simmer for ten minutes. After 10 minutes, take out the green onions, ginger and garlic inside. Pour the pork ribs into the casserole with the soup, cover the pot and simmer over medium-low heat for 20 minutes.

5. Peel off the skin of the lotus root, then clean it, then cut off the two ends of the lotus root, then cut it into hob pieces, and put it in the leaky basket after cutting.

6. Add a spoonful of salt, a spoonful of flour, and an appropriate amount of white vinegar to the lotus root, put in the white vinegar to prevent oxidation and blackening, then add an appropriate amount of water, stir well, and soak for ten minutes. When it's time for the pork ribs to stew, put in the red dates, and then put in the soaked lotus root, the soaked lotus root is not black at all, stir slightly, cover the lid and simmer for 30 minutes.

7. When the time for stewing is up, put in a spoonful of salt, the salt must be put last, and only the salt is put in the seasoning to ensure its original taste, and the lotus root soup is light and delicious.

If it is oxidized, you can soak the lotus root in white vinegar for 5 minutes before boiling it. Turning black? I don't know!

Lotus root is originally divided into white lotus root and red lotus, you may buy red lotus, but the stewed soup is still red lotus, the red lotus root is more cotton, and the white lotus root is crispy when it is cold and delicious. If you want the lotus root to turn black, you just need to add some dark soy sauce.

First, rinse the pork ribs, chop them into 5-6 cm long and 3-4 cm wide bone pieces, and prepare 1-2 pieces of peeled and crushed ginger, and put them in the pot with the pork ribs to remove the smell. Heat the water in a clay pot, pour in the blasted pork ribs and ginger, bring to a boil and add salt. In addition, peel the old lotus root, remove the knots, wash it, and cut it into an irregular prismatic shape with a diameter of about 5 cm.

Add a little salt and mix raw, wait for the pork ribs to cook until 6 mature, pour the processed lotus root into the jar, do not let the soup in the jar flood the lotus root pieces. After stirring, continue to boil, add salt appropriately, until the pork ribs are rotten lotus root powder, and sprinkle some chopped green onion and pepper when serving in the soup bowl. The characteristic is that the meat lotus root is fragrant and the soup is delicious.

Ingredients: 500 grams of pork ribs, 750 grams of lotus root, 7 grams of ginger, 5 grams of refined salt, 5 grams of pepper noodles.

Production: 1Wash the pork ribs, cut them into 4 cm pieces, scrape the lotus root with chopsticks, place it on a cutting board, break it with a knife, and cut it into the same pieces as the pork ribs. Ginger wash and pat break.

2.Mix an appropriate amount of boiling water in the pressure cooker, add pork ribs, lotus root, ginger, refined salt, pepper noodles and stew, wait for a while before serving.

You can't stew in an iron pot, maybe you use an iron pot.

Haha, the lotus root shouted by the socks in the lotus root pork rib soup will turn pink, it turns out that they secretly like to participate in color parties Nakami! It's like when the lotus roots and the ribs get together in the pot during cooking, and they start to party.

You see, when lotus root and pork ribs are simmered together, they begin to communicate with each other, sharing each other's color and deliciousness. The lotus roots said, "Hey, we're going to add some amazing color to this pot of soup!"

So, they secretly taught some color magic to the ribs, making them pink and pink.

So, when you open the lid, you will see that wonderful pink soup, as if it were a colorful painting. This is a symphony of lotus root and pork ribs played together, bringing you a double enjoyment of sight and taste.

Remember, the pink color in the lotus root pork rib soup is the unique magic of this soup, so let's celebrate this feast of lotus root and pork ribs!