When stir frying lotus root, can adding water while stir frying prevent the lotus root from turning

When stir-frying lotus root, it is impossible to prevent the lotus root from turning black while stir-frying, and the lotus root will definitely turn black when it comes into contact with the wok, because the woks contain iron atoms.

Yes, because lotus root is rich in iron, and the iron is easy to oxidize and turn black during the frying process. When water is added, it can effectively prevent the oxidation of iron and prevent the lotus root from blackening.

If you add water while stir-frying, it can really prevent the lotus root from turning black, because then the lotus root will not be oxidized.

How to fry even the lotus root so that it will not turn black:

1. Prepare a section of lotus root, wash it and set aside.

2. Use a stainless steel kitchen knife to cut the lotus root into thin slices, do not use a kitchen knife of pig iron, otherwise the lotus root will soon be black, if you are more particular, you should use a bamboo knife to cut the lotus root.

3. Soak the lotus root in clean water immediately after it is cut, and put half a bottle of white vinegar in the water to prevent the oxidation of the lotus root, which can also make the lotus root more brittle.

4. Put the lotus root slices in a hot pan with cold oil, add salt and stir-fry a few times.

5. During the stir-frying period, pour a little water into the wok from time to time, so that the lotus root will not turn black.

6. Stir-fry the lotus root slices evenly and then get out of the pot.

Soak the cut lotus root in lightly salted water.

2. Don't fry in an iron pot.

3. Drop a few drops of white vinegar when stir-frying.

4. Sprinkle a little boiling water into the pan while stir-frying.

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The contact between the lotus root and the metal will easily oxidize and turn black, try to be faster when cutting the lotus root, so as to reduce the contact time between the lotus root and the knife. When stir-frying, after the lotus root is put into the pot, add a little water immediately, add it while stir-frying, the amount of each time is not too much, and then add the next time after the water in the pot becomes paste, so that the starch in the lotus root is quickly converted into a sauce to wrap the lotus root, reduce direct contact with the metal, so that the fried lotus root will be white and not black.

Blanch the lotus root with water and then fry it so that it won't be black.

Peel it first, blanch it with boiling water, and then soak it in water for later use.

As long as you don't put soy sauce, it won't turn black.

Soak it in water and add some sugar when stir-frying.

Here's how to fry lotus root without turning black.

The cut lotus root slices can be blanched in boiling water, and then cold water is added, and boiled over high heat to make the substances in the lotus root slices inactive, and it will not turn black when the lotus root is fried, but the blanching time must be controlled, generally 2-3 minutes is the best, too long time will affect the crispness of the lotus root slices, and the nutrition will also be destroyed.

If you don't soak in vinegar water and don't blanch, you can add a little white vinegar directly and stir-fry quickly over high heat when frying the lotus root, which can prevent the lotus root from turning black during the frying process.

Soak the lotus root slices in vinegared water for about 10 minutes, so that the fried lotus root will remain bright white and will not turn black.

The four ways to fry lotus root without turning black are as follows:

1. Soaking in vinegar water, we all know that the epidermis of lotus root is actually a protective film, its main function is to prevent the lotus root from being oxidized in the air and at the same time in the water to prevent it from being soaked and rotten. However, when frying lotus root slices, everyone often doesn't like to eat this, so they will cut it off, and soak the cut lotus root slices in diluted vinegar water for 7 to 8 minutes, which can keep the lotus root slices beautiful and bright white.

2. Blanch the lotus root slices in boiling water, add cold water to the pot, boil the water over the peptide fire, and blanch the cut lotus root slices in the pot for about 2 to 3 minutes. In this way, the substances in the lotus root slices can be inactivated, so that the lotus root will not turn black when it is fried. The blanching time of lotus root slices should be controlled within 2 to 3 minutes, because too long time will affect the crispness of the lotus root slices, and at the same time, the nutrients in them will be destroyed.

3. You can add an appropriate amount of white vinegar when frying lotus root slices, everyone knows that lotus root slices are foods that can be eaten raw, so we don't fry them for too long when frying lotus root slices, because this can make the taste of the lotus root slices and prevent the lotus root slices from turning black in the process of frying, so we add some white vinegar when frying the lotus root slices, which can not only prevent the lotus root slices from turning black during the frying process, but also make the taste of the lotus root slices more crisp.

4. Soak it in salt water, put the cut lotus root into a basin of clean water, and then add an appropriate amount of salt to the basin of water for stirring, this process is best to last 5 to 6 minutes, so that the lotus root slices can maintain a translucent color after they are fried.

You can marinate the lotus root slices with salted water before frying, so that they are not easy to turn black during the frying process. Because fate can isolate some of the components of the lotus root, so that a reaction can occur.

The lotus root should be scalded with water for dozens of seconds in advance, because if you do so, some enzymes of the lotus root will be inactive, and there will not be much oxidation capacity, and it will not turn black.

After cutting the lotus root slices, soak them in water and try not to leave them for too long. Don't argue for too long, as oxidation may occur.

1. If you want the lotus root not to turn black, in fact, only orange let the boy need a bowl of water and a spoonful of white vinegar to slip the shirt. First of all, we 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 blackened 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.

2. Wash the green pepper and bell pepper and slice it, cut the shallots into sections, cut the ginger into ginger slices, chop the garlic into minced garlic, and prepare a small bowl of water starch for later use.

3. Boil water in a pot, blanch the lotus root slices and green and red peppers in turn for 1 minute after boiling, then rinse and drain the water for later use.

4. Add bottom oil to the wok, add minced garlic and chopped green onion and ginger slices when the oil temperature is 6 to heat to make it fragrant, and add the lotus root slices to the round wok.

5. Add blanched green peppers and bell peppers, add a small spoon of salt in turn, half a spoon of sugar to increase freshness, and stir-fry over high heat.

6. Finally, add a little chicken essence powder before cooking, stir-fry evenly and then put it on a plate.

It may be that an oxidation reaction has occurred. Lotus root contains polyphenols, and at the same time there is phenol oxidase, after contact with air, phenol oxidase will oxidize phenolic substances into quinones, and the polymerization of quinones leads to the formation of melanin, and the lotus root turns black, which is the most common reason for the blackening of lotus root. Recommendations:

After the fresh lotus root is cut, it needs to be soaked in clean water immediately, drained before the pot, and then stir-fried, the lotus root is not in contact with the air, and can not produce oxidation reaction, and the fried lotus root is sweet and delicious.