How to cook the lotus root so that it does not turn black, how to cook the lotus root so that it doe

Why does lotus root 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 a polymer of quinones to form brown pigments, that is, melanin.

How to prevent lotus root from turning black?

The peeled and cut lotus root can be soaked in clean water or light salt water to isolate it from the air and prevent oxidation and 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; Also, it's best to use a stainless steel knife when cutting lotus root!

Don't five, how to cook will not be black, cook in a stainless steel pot.

The ways to prevent the lotus root from turning black are: soaking the lotus root and avoiding blanching it in an iron pot or aluminum pot.

1. The lotus root is soaked in a particular way

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.

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.

Growing environment

Lotus root prefers to grow in fertile, slightly acidic clay soils with a lot of organic matter, and prefers warmth and water. Lotus root is native to India, and in the era of the Northern and Southern Dynasties, lotus root cultivation in China was quite common, and it was produced all over China; In addition to India, there are also Nepal, Thailand, Bhutan, Sikkim, Vietnam and other places where it is cultivated.

There are many ways to reproduce lotus roots, including seed propagation, whole lotus root propagation, seed lotus root propagation, lotus root head propagation, lotus root propagation, etc. Lotus root, the rhizome of a perennial aquatic herb of the lotus family. The rhizomes of the plant are horizontal and thick; The flowers float on the surface of the water, and the petals are oval or obovate; The stamens are numerous, the anthers are yellow, and the stigma is radial.

There are two reasons why lotus root soup turns black during cooking. One is that you chose the wrong lotus root, and the second is that you used the wrong pot.

Lotus root soup is a soup dish with a light taste. No need for much seasoning. Only salt is required. Of course, if you add some wolfberries and chopped green onions to the lotus root soup, it is also very delicious.

Its preparation is also very simple, the lotus root is cleaned. Blanch the pork ribs, put them in a pressure cooker with the lotus root, and add salt. You can also put in an appropriate amount of red dates and wolfberries according to your taste.

It takes about 15 minutes to turn off the fire. Remove from the pan and sprinkle with chopped green onions. A delicious pork rib soup is ready.

First, the choice of lotus root.

It is best to choose powder root for stewed lotus root sugar. The flour lotus root is soft and glutinous. It tastes crispy and soft, slows down the pure flavor and easily neutralizes the soup. Pink lotus root is also a good choice, and the color of the crispy lotus root is generally white. So don't buy the white ones. <>

Second, the choice of pot.

It is best to use a pressure cooker to stew lotus root candy. Do not use an iron pot. The iron pot contains a lot of iron, which will oxidize the lotus root.

Also, the cleaned lotus root should not be exposed to the air for too long. Remember to blanch the lotus root in boiling water at 100 degrees for 70 seconds. This can make the oxidase enzyme in the lotus root ineffective.

Prevents the lotus root from turning black.

3. The efficacy of lotus root soup.

Lotus root meat is delicate, sweet taste, rich in protein, carbohydrates, fat, calcium, iron, phosphorus, vitamin C and vitamin B, nutrition is very rich, regular drinking lotus root soup can provide nutrition for the human body, strengthen the physique, enhance immunity. Lotus root also has medicinal value, lotus root soup has good benefits for the spleen and stomach, can nourish the stomach and nourish yin, benefit blood, stop diarrhea, and also has the effect of clearing heat and eliminating phlegm, nourishing blood and nourishing beauty. Lotus root soup is sweet and non-greasy, and it is a good therapeutic health food.

Fourth, it is well known that Hubei people love to eat lotus root. Hubei's pink lotus root is very famous. As a Hubei native, I also love lotus root soup. Especially the lotus root pork rib soup. Finally, I hope mine can help you out.

The black color of the lotus root may be due to the use of an iron pot, or it may be due to the oxidation reaction of the boiled lotus root slices in the air. First, the use of iron tableware: the lotus root is rich in phenolic substances Liang Chadan, the phenolic substances will react with iron, and then cause the boiled lotus root to be black

Therefore, when boiling lotus roots, it is recommended to use ceramic or stainless steel. utensils for stewing, in addition to iron pots, aluminum pots cannot be used. Second, the oxidation reaction occurred

As mentioned above, lotus root is rich in phenolic substances, and if the lotus root is directly exposed to the air, the phenolic substances will form quinones through oxidation reaction, and once the quinones are gathered together, they will change color. Can you still eat the blackened lotus root, this needs to be judged according to the situation. If it is only the two cases mentioned above, it is edible, because in addition to the unsightly color, it will not affect our health.

If the oak disturbance turns black due to deterioration, this lotus root is not recommended to be eaten, and it may affect your health after consumption. How to avoid blackening the cut lotus root, we can soak the lotus root in clean water, and when it is time to cook, just take it out and use it.

Hello, cook with iron utensils: lotus root contains phenolic substances, and phenolic substances are easy to chemically react with iron, so there will be blackening, it is recommended to use ceramic or stainless steel utensils to stew, avoid using iron pots, aluminum pots. Lotus root oxidation:

The phenolic substances and phenol oxidase in the lotus root will oxidize the phenolic substances into quinones after they come into contact with the air, and the quinones are easy to produce a large amount of melanin after polymerization together, so the lotus root will turn black.

1. Why does the lotus root turn black?

1. Lotus root contains phenolic substances, and after the phenolic substances are in contact with iron, it is easy to produce chemical reactions and generate purple or blue colored complexes, causing the lotus root to turn black, so when making dishes related to lotus root, try to avoid using iron pots and shovels.

2. Lotus root not only contains phenolic substances, but also contains phenol oxidase, after contact with air, phenolic substances under the promotion of phenol oxidase, become quinones, and after the quinones are polymerized together, it is easy to produce a large amount of melanin, causing the lotus root to turn black.

3. The lotus root is damaged by external forces in the process of growth, resulting in damage to the epidermis, and the lotus root grows in muddy water, so the muddy water is immersed in the lotus root, and over time, the lotus root turns black.

Why is the lotus root boiled black.

1. Use utensils containing iron.

Lotus root contains phenolic substances, which are easy to chemically react with iron, so it will turn black, so it is best to use ceramic or stainless steel utensils to stew, and avoid using iron pots, aluminum pots and iron knives.

2. Oxidation of lotus root and air.

Lotus root contains phenolic substances and phenol oxidase, which will oxidize phenolic substances into quinones after they are exposed to air, and after the quinones polymerize together, it is easy to produce a large amount of melanin, so the color of lotus root will turn black.

Can you eat lotus root that turns black after cooking?

It needs to be judged on a case-by-case basis.

The blackening of the lotus root is generally due to its oxidation with the air or the reaction with iron utensils, in this case it can continue to be eaten, because it is not so beautiful in addition to the color, and will not have an adverse effect on the human body, so it can be eaten with confidence, but if it is left for too long after stewing and blackened, it is not recommended to eat, because it may breed a large number of bacteria, and it may affect health after eating.

How to cook the lotus root so that it is not black.

1. Soak in clean water.

In order to avoid the oxidation of the lotus root and the air causing it to turn black, it is recommended to peel and cut the lotus root before stewing, immediately soak it in clean water, and then take it out and wash it when it is time to cook.

2. Blanch in hot water.

If you don't have a lot of time, you can use the blanching method to put the lotus root in boiling hot water before simmering, and after about two minutes, you can scoop it up, and then you can simmer it with other ingredients, and the taste will be more delicious.

The lotus root will turn black after heating, and it will look ugly. This is because lotus root is rich in iron, which will oxidize when exposed to heat, and the color will turn darker. Therefore, it is better to use ceramic or stainless steel utensils for cooking, and avoid using iron pots, aluminum pots and iron knives to reduce oxidation and blackening.

Because it is oxidized, it will not turn black if you put a little salt and oil!

1. Blanch the lotus root with boiling water for 70 seconds, which can make the polyphenol oxidase in the lotus root inactive, thereby inhibiting the conversion process of polyphenols to quinone.

2. Appropriate addition of acidic substances can also tie the hands and feet of polyphenol oxidase. For example, adding vinegar can largely avoid the catalytic effect of polyphenol oxidase and keep the lotus root white in color. As informed.

3. Soak lotus root slices in salt water.

Lotus root belongs to the subclass Magnolia, the order of Mountain Dragon's Eye. Warm-loving, intolerant of shade, not suitable for lack of water, strong winds. The lotus root is slightly sweet and crisp, can be eaten raw or cooked, and the medicinal value is quite high, its roots, roots, leaves, flowers, whiskers and fruits, all are treasures, can be nourished into medicine.

The lotus root is made of slag type of rent banquet powder, which can eliminate food and stop diarrhea, appetize and clear heat, nourish and nourish, prevent internal bleeding, and is a good liquid food and nourishing treasure for women, children, children, and the frail and sick.

The cultivated species of lotus root can be divided into three categories: lotus lotus, seed lotus and flower lotus. Among them, Hualien belongs to aquatic flowers, and lotus lotus and seed lotus belong to aquatic vegetables. According to the depth of the cultivation water level, lotus lotus can be divided into shallow water lotus root and deep water lotus.

Value: Lotus root is used for cold, has the effect of clearing heat and cooling blood, and can be used for hot diseases; The lotus root has a sweet taste and is especially beneficial to those who are thirsty for fever, hemorrhage, hemoptysis, and bleeding.