Lotus root is a kind of hypocritical food material, the original white lotus root but after a frying pan will change color, although the black lotus root will not affect the taste, but affect the appetite, how can you make the lotus root remain black? The simplest way is boiling water, and add acid substances, or soak in water. In fact, not using the iron pot can also avoid the black lotus root.
How to prevent lotus root from blackening
Method 1: high temperature treatment
It's not hard to keep lotus roots white. Blanch the lotus root in boiling water for 70 seconds, and the lotus root will not change color again. This is because boiling water can make all polyphenol oxidase lose its function, which stops the transformation process from polyphenol to quinone. However, this method is only suitable for stewing lotus root. If you make a salad, black lotus root will lose its crisp taste.
Method 2: add acid
In addition to high temperature treatment, the addition of acidic substances can also inhibit the catalytic effect of polyphenol oxidase. When making lotus root cold dishes, you can add some acid substances, such as white vinegar, rice vinegar, lemon juice, to prevent them from turning black.
How to prevent lotus root from blackening
Method 3: avoid using iron pot
If you don't want the lotus root fried by you to be black, you should avoid using iron pot cooking. Because the polyphenols in lotus root can combine with iron ions to form a colored complex, you don't want the lotus root to be black. Just replace it with other cooking utensils.
Method 4: soak in salt water
In order to prevent the lotus root from changing color, you can peel the lotus root, soak it in salt water for a while and then cut it; add a little salt or white vinegar to the water, and quickly soak the cut lotus root in water, and then take it out when cooking; in this way, the lotus root will not change color.