Can you still eat the lotus root if it has a little sour taste, and why does the raw lotus root have

Hello. It can be eaten, but this lotus root may have been industrially processed, so try not to eat it. Blackened and odorous lotus root should not be eaten. You should choose a yellow-brown skin with thick and white flesh, and pay attention to the lotus root that has no injury, no rot and no rust spots, and is constantly knotted without shrinking and not changing color.

The cut lotus root should not be stored directly, and the uncut lotus root can be placed at room temperature for a week, but because the lotus root is easy to turn black, and the part of the cut face is easy to rot, the cut lotus root should be covered with plastic wrap at the incision.

Refrigerate for about a week.

Extended Information; How to choose lotus roots;

1. Choose lotus root with a slightly yellow color and no peculiar smell. The outer skin of the lotus root is yellowish in color and exudes a faint earthy smell. If there is a slightly sour taste, it means that it may have been industrially processed, so don't choose such a lotus root.

2. Choose the lotus root on both sides.

Sealed lotus root. There will be no impurities such as mud in the eyes of such lotus roots, and it is easier to clean.

3. Choose lotus roots with thick and short lotus roots. The number of lotus nodes will not affect the taste of the lotus root, but when selecting, you should try to choose the one with thicker and shorter lotus roots, so that the lotus root has a higher degree of maturity.

4. Don't choose lotus root with an uneven appearance.

5. Don't choose lotus root with whitish skin. This lotus root is most likely chemically treated, and it is better not to buy it.

If you don't have vinegar in the fried lotus root, then it's best not to eat it again after it has a sour taste, which is already a sign of spoilage.

Don't eat it, after all, lotus root is not sour.

It is not recommended to eat lotus root with a sour taste.

If the lotus root has a sour taste before cooking, it can be considered as a spoiled lotus root, the lotus root contains glucose, sucrose, improper storage or high temperature in the lotus root in the sugar and organic matter will be decomposed into alcohol by microorganisms, sour taste is the gas produced by fermentation, such a lotus root has deteriorated, it is not recommended to eat again. It is advisable to throw it away and re-select the fresh, high-quality lotus root.

It smells sour, and the lotus root that has turned red and black inside is already spoiled, and such a lotus root is not suitable for re-eating, and it may produce aflatoxin, which can induce stomach cancer, breast cancer, kidney cancer and other cancers.

It may be due to the way it is cooked. There is a lotus root cooking method called hot and sour lotus root, the main ingredients of hot and sour lotus root are lotus root and white vinegar, the lotus root made by cooking these two materials together is white in appearance, crisp in taste, tastes a little sour but does not smell bad, this is a normal phenomenon, don't worry. Can you still eat lotus root if it has a sour taste?

It is not recommended to eat lotus root with a sour taste. If the lotus root has a sour taste before cooking, it can be considered as a spoiled lotus root, the lotus root contains glucose, sucrose, improper storage or high temperature in the lotus root in the sugar and organic matter will be decomposed into alcohol by microorganisms, sour taste is the gas produced by fermentation, such a lotus root has deteriorated, it is not recommended to eat again.

If it's not fresh, the sourness will be obvious. This is because lotus root contains acidic substances such as iron, carotene, thiamine, niacin, and ascorbic acid. However, if the sourness is particularly noticeable or the taste is already very bad, it is best not to eat it as it may have spoiled.

The skin of this lotus root is not broken, but the inside has deteriorated, so you will feel sour when you eat it, and this kind of thing cannot be eaten, so throw it away quickly, it is easy to eat it.

It may be soaked for a long time, or it may be improperly stored, and it is not recommended to eat.

The lotus root doesn't look bad, it doesn't mean it's not bad, so if it tastes a little sour, don't eat it casually, it's also very troublesome to eat it if you eat it.

There is a lotus root cooking method called hot and sour lotus root, the main ingredients of hot and sour lotus root are lotus root and white vinegar, and the lotus root made by cooking these two ingredients together has a white appearance.

Golden snub-nosed monkeys live in high mountains and dense forests, feed on berries, bamboo shoots, moss, and also like to eat meat such as bird eggs.

Sincerity is either respected or ridiculed, but it is rarely cherished. Treating each other with sincerity and exchanging hearts for hearts is a game in itself.

The sour taste of fresh lotus root should not be obvious. If it's not fresh, the sourness will be obvious. This is because lotus root contains iron, carotene, thiamine, niacin, ascorbic acid and other acidic substances Lotus root has a slightly sweet and crisp taste, which can be eaten raw or cooked.

It can be used both edibly and medicinally, and its nutritional value is extremely high.

Lotus root is rich in starch, and if it is not stored properly, it can easily cause the starch to become sour. When this happens, it is safer to soak the skin in cold water after peeling, and then blanch it with hot water.

Lotus root is easily contaminated by microorganisms, which can also cause deterioration and acidity. "If the sour taste of the lotus root is particularly obvious or the taste is already very poor, it is best not to eat it, because it may have spoiled.

Whether the lotus root slices are cold or stir-fried, they must be blanched, because there are many polyphenols in the lotus root slices, so they are easy to oxidize food, and they will turn black after cutting.

So how can you make the lotus root not change color?

A little trick to you, first put the cut sedan sedan lotus root slices into salt water to soak for a while to prevent oxidation, and then blanch the lotus root slices, the water must be boiled before going to the pot and the water can not be too little. Adding an appropriate amount of white vinegar to the water can prevent blackening . Then take it out and rinse it with cold water, add water and white vinegar to the basin and soak it for later use.

Lotus root is suitable for cold dressing, but also suitable for hot stir-frying, with this little trick of mine will definitely not change color. It doesn't matter if it's cold or stir-fried.

1 If it is served cold, it is best to serve it with shredded ginger, Sichuan pepper, dried chili, sugar and white vinegar.

2. If it is hot, it is best to serve it with sliced meat and add a little soy sauce.

Finally, let me talk about whether you can eat lotus root slices after they turn black?

The answer is: it can be eaten and there is no fear of no harm to the human body.

Lotus root contains a chemical component called tannins.

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 a polymer of quinones to form brown pigments, that is, melanin.

To prevent discoloration, peeled and cut fruits and vegetables can be placed in clean water or lightly salted water.

Medium immersion to isolate it from the air and prevent oxidative discoloration. In addition, another cause of tannins discoloration is the formation of dark 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.

Of course you can eat it! Because the method is different, is it cold salad or fried to eliminate stupidity, if the cold salad must also be watered first, hot stir-fry can be first oil and put a few times immediately, I like cold salad, because crispy! It's just my own feelings!!

It's okay to eat with confidence, and it's like this after cooking for a long time.

I can't eat it, the lotus root is already rotten.

The main cause of food spoilage is microorganisms. Microorganisms are everywhere in the environment, and food is easily contaminated by microorganisms during production, processing, transportation, storage and sales. As long as the temperature is right, microorganisms will grow and multiply, breaking down nutrients in food to meet their own needs.

At this time, the protein in the food is broken down into substances with very small molecular amounts, and finally broken down into peptides and organic acids. At this time, the substance will have an ammonia odor and sour taste, and the food will lose its original toughness and elasticity, and the color will be abnormal.

The second reason for food spoilage is the action of enzymes. There are many enzymes in animal food, and under the action of enzymes, the nutrients of the food are divided into a variety of low-level products. The daily occurrence of rancid rice and rotten fruits is the fermentation of carbohydrates caused by the decomposition of enzymes.

The third reason for food deterioration is the chemical reaction of food, there are unsaturated bonds in the molecular formula of fats, which are very unstable and easy to be oxidized, resulting in a series of chemical reactions.

Eatable, no problem :)

In fact, the lotus root in the iron pot will turn black, which is related to the polyphenolic chemicals contained in the lotus root, which can combine with iron ions to form a purple or blue colored complex, no wonder it can turn pork rib soup into ink soup.

In addition, the polyphenols in the lotus root, under the action of polyphenol oxidase, are oxidized to the chemical quinone, which polymerizes together to form melanin. In fact, the cut apples turn brown and the bananas that are kept in the fridge turn jet black, all due to this reason.

The blackened lotus root is edible, but it will not be fresh if left for too long.

Tips to prevent blackening.

It is not difficult to keep the lotus root white in nature. Blanching in boiling water at 100 degrees for 70 seconds can make all polyphenol oxidase ineffective, which stops the conversion process of polyphenols to quinones. However, this method may only be suitable for dishes that require a soft and glutinous texture, such as stewed lotus root with pork ribs.

If you make cold lotus root slices according to this method, the black is not black, but it also loses its crisp taste.

In addition to high-temperature treatment, the appropriate addition of acidic substances can also tie the hands and feet of polyphenol oxidase. When making cold lotus root slices, adding vinegar to the blanched lotus root slices immediately can greatly avoid the catalytic effect of polyphenol oxidase and keep the lotus root white color.

Those fresh lotus roots that are bought back can't be eaten in a short time, so how can they be kept white? This is not difficult, although polyphenol oxidase has a strong catalytic effect, but it needs the participation of oxygen to the phenolic substances in the lotus root.

Don't eat it, eating moldy lotus root is harmful to the body.

Fresh lotus root is slightly sour, but its sour taste is not obvious, if the sour taste is very obvious, it means that it is not fresh, because the lotus root has carotene and other acidic substances fermented. The taste of lotus root is very crisp, it can be eaten raw or made into a vegetable, and its medicinal value and nutritional value are very high. Lotus root can clear away heat, relieve heat and stop nausea.

Fresh lotus root is fried into juice, its effect is also very good, it can be appetizing and digesting, nourishing the heart and blood, and quenching thirst. <>

The protein and starch and sugar in lotus root can reduce the absorption of fat, metabolize toxic substances, promote the peristalsis of the human body, improve human immunity, and constrict blood vessels. Lotus root is a good product for beauty and beauty, and it is the best food in autumn and winter, and it can be used regularly. Lotus root can be made into braised pork ribs lotus root, prepare ingredients pork ribs, lotus root, oil, salt, garlic, sugar, dark soy sauce, light soy sauce, cooking wine, chicken essence, sesame oil.

Method: Peel and cut the lotus root into pieces, and soak it in water for about half an hour. 2. Clean the ribs and blanch them in a pot for five minutes. Heat the oil in three pots, put the garlic in after the oil is hot, pour the pork ribs into it after stir-frying, put in the cooking wine and fry until fragrant, add sugar, dark soy sauce, light soy sauce, and water to simmer for about half an hour, then put the lotus root in and cook for 20 minutes, then put in salt, soy sauce, chicken essence, etc., and the soup can be out of the pot when it is almost thick.

We must remember that when the lotus root is soaked, you can put a little water in it to prevent it from turning black, if the lotus root comes into contact with the air, the lotus root will turn black, affecting the taste, and also affecting its color. The lotus root can also be made into a hot and sour lotus root, and the ingredients are lotus root, coriander, green onion, ginger, salt, spicy oil, starch, chicken essence, sugar, and apple. MethodPut a handful of starch, salt, sugar, and apple cider vinegar in a bowl, stir well and set aside.

After the oil is hot, add ginger and spicy oil and fry until slightly yellow, add diced lotus root and chili rings, and fry over high heat until medium-cooked, you can pour the juice just now, and wait until it is fully cooked.

No, fresh raw lotus root tastes sweet, and those with a sour taste should have gone bad.

No. The sour lotus root is soaked in water for a long time and has been rotten, and the fresh lotus root should have a little sweetness. If the fresh lotus root is pressed to extract juice, its effect is even worse, the cooked lotus root is sweet and warm, can strengthen the spleen and appetize, benefit the blood and replenish the heart, so the main tonic five organs, has the effect of eliminating food, quenching thirst and building muscle.

No, no, it will only be sweet, if there is a sour taste, it should be left for too long, throw it away, it is not good to eat it to your stomach.