How to make lotus root without blackening

April 18, 2023
The lotus root can be eaten in many ways and practices, but people will find that the lotus root is easy to blacken during the cooking process, the taste of the lotus root is not affected by anything, but it is always not very good-looking, so how to do the lotus root can not blacken it?

Do not use iron to cook lotus root

The reason is that the rich polyphenolic substance gallic acid in lotus root will form a blue-black substance with iron ions, so don't use iron to cook lotus root.

Soak lotus root in salt water

The best way to avoid this is to isolate the lotus root from oxygen before frying, so to prevent discoloration put the cut lotus root slices into water or salt water for soaking, which can prevent the lotus root slices from turning black.

Soak lotus root in white vinegar

Soak the lotus root in a bowl of cool water and put a certain amount of white vinegar in it. The acid will inhibit the catalytic effect of polyphenol oxidase, so that the lotus root will not turn black and stay white.

Boil lotus root in hot water

In order to keep the lotus root white, another method is to boil the lotus root for 70 seconds, which makes the polyphenol oxidase in the lotus root inactive, thus inhibiting the process of converting polyphenols to quinones; this method is suitable for lotus root stew, but this method is used for cold lotus root slices, which will make them taste worse and no longer feel crisp and tender.

Reasons for the blackening of lotus root

The reason for the blackening of lotus root is that lotus root contains more phenolic substances, which will be oxidized into a chemical called "quinone" by the action of polyphenol oxidase, and these chemicals will polymerize to form melanin, making the root black.
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