How do you fry lotus root so that it doesn t change color?

My experience is that whether you cut it into slices or strips, you need to boil it in water (5 minutes is fine, not too long). In order to avoid the loss of flavor and nutrients, after cooling, it can be fried or mixed. White vinegar is preferably used for vinegar.

Add water while stir-frying, don't add too much.

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

Lotus root is an ingredient that changes color easily, and tends to turn red or brown after being cut or stir-fried. This is due to the fact that the lotus root contains phenolic substances such as polyphenols and tannins, which can oxidize with oxygen in the air, causing the lotus root to turn black, red or brown.

When cooking lotus roots, if you want to slow down the rate of discoloration, you can try the following methods:

1.Don't leave it for too long after slicing: After slicing the lotus root, you should cook it as soon as possible to avoid leaving it for too long and coming into contact with the air, so as to reduce the degree of air oxidation.

2.Soaking in the water for a period of time after slicing: Soaking the cut lotus root slices in water can reduce the oxidation of the lotus root by the air.

3.Add lemon juice or white vinegar: In the process of cooking lotus root, adding a small amount of lemon juice or white vinegar can also play a role in preventing oxidation and achieving the effect of slowing down the discoloration of lotus root.

In short, lotus root is prone to discoloration due to its rich phenolic substances, and appropriate measures can be taken to slow down its discoloration rate and maintain the color and texture of the ingredients when cooking.

Before simmering, the peeled and cut lotus root can be immediately soaked in water or lightly salted water, and then taken out when cooking. You can also blanch the cut lotus root with hot water before simmering. Try not to use aluminum or iron cooking utensils when boiling lotus roots, as this will cause them to change color, and you can use a casserole.

After the lotus root is cut, it should be blanched as soon as possible to prevent oxidation, if it is not blanched in time, it can be put into water with a little salt or white vinegar first.

When boiling lotus root, you can use a clay pot, and add a few drops of white vinegar when boiling, which can effectively prevent the lotus root from changing color.

If the lotus root is not used up at one time, it can be covered with a freshness book, and the special name is to cover the incision part and put it in the refrigerator for refrigeration.

1. Soak the peeled and cut lotus root in water or light salt water to isolate it from the air and prevent oxidation and discoloration. 2. Do not use an iron pot when boiling lotus root, it is advisable to use a casserole, and it is best to use a stainless steel knife when cutting lotus root. 3. When frying lotus root, the lotus root usually turns black, if you add some water while frying, the fried lotus root will be as white as jade.

4. When using lotus root to make many dishes, you can add a few drops of white vinegar, which can also effectively prevent the lotus root from changing color. <

1. Soak the peeled and cut lotus root in water or light salt water to isolate it from the air and prevent oxidation and discoloration.

2. Do not use an iron pot when boiling lotus root, it is advisable to use a casserole, and it is best to use a steel knife that is not in shape when cutting lotus root.

3. When frying lotus root, the lotus root will usually turn black, if you add some water while frying, the fried lotus root will be as white as jade.

4. When using lotus root to make many dishes, you can add a few drops of white vinegar, which can also effectively prevent the lotus root from changing color.

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.

Introduction:

1. Avoid blanching water in iron pots or aluminum pots.

When the lotus root is blanched, avoid using iron pots and aluminum pots, because the phenolic substances in the lotus root will react with iron, and the originally cut lotus root slices are white and flawless, but after being blanched 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.

2. After blanching the lotus root, rinse it with cool water.

It is to rinse the lotus root with cold water several times after controlling the water, which can not only maintain the crisp smile of the lotus root, but also avoid the oxidation and blackening of the lotus root.

Can be soaked in salt water. Because lotus root contains polyphenol oxidase, long-term exposure to air can oxidize lotus root as black quinone. Brine can reduce the amount of oxygen ions in the water, avoid direct contact between the air and the lotus root, and prevent it from turning black after cutting.

You can also soak it in hot water for two to three minutes, which can completely remove the polyphenol oxidase in the lotus root and prevent the root from turning black.