Alas, there is extensive planting in our country and it is an edible lotus plant root. Sweet and crisp, it can be eaten raw or cooked. It is a kind of edible vegetable with high nutritional value. Jiang Zhishi Shi Zhiyin’s “Yang He†poem: “Sludge is not stained with mud, and white stems are buried without anyone’s knowledge. In the clear green and green, do not wait for the wind to fill the pool.†It is clearly stated that lotus root is grown in silt. , is one of aquatic vegetables.
You may have experienced such an experience: lotus root ribs soup stewed with iron pot accidentally became black ink; yesterday bought a white jade lotus root was just put in the kitchen for a day it became Bao Gong face. It is said that the lotus root is not silted, but is it easy to get dark in the air?
First, what will become black?
There are many explanations on the Internet that seem to be the most "scientific", such as "the lotus root will become black after heating, because the lotus root is rich in iron, and when heated, it will oxidize and the color will turn deep." If this is stated, When heated, it oxidizes, so cooking the lotus root in a casserole should also turn black, but this is not the case. Moreover, the iron content of lotus root is far from high in edible fungus, and there is no high liver, but it has never been heard that these things can enter the iron pan to dye the black soup.
In fact, the reason why the lotus root in the wok is black is related to the polyphenolic chemicals contained in it. These guys have the common property that they can combine with iron ions to form a colored complex of purple or blue. One of the rich polyphenols in lotus root -- gallic acid combined with iron ions will form a blue-black substance, which is the main component of blue-black ink. It's no wonder that the rib soup can be made into an ink soup.
The secret of the wok changeable ink is found, but those who have not come into contact with any ironware and put it in the basket will become black. This is because the polyphenols in the lotus root mentioned above are oxidized to chemicals known as “quinones†under the action of polyphenol oxidase (PPO), and these oximes re-polymerize to form melanin. . In fact, the cut apple turns brown and the bananas in the refrigerator become dark, for this reason.
two. Prevent blackening
In fact, it is not difficult to keep lotus roots white. Boiled in 100 °C boiling water for 70 seconds can make all the polyphenol oxidase lost, also called the stop polyphenols to the quinone transformation process. However, this method may only be suitable for dishes such as ribs, stewed lotus root, which require soft chewy texture. If you use this method to make cold glutinous rice, black is not dark, but it also loses its crisp taste.
Do not worry, in addition to high temperature treatment, appropriate addition of acidic substances can also bind the hands and feet of polyphenol oxidase. In the production of cold selenium tablets, vinegar is immediately added to hot selenium tablets, which can largely avoid the catalysis of polyphenol oxidase and maintain the white lotus color. In fact, some instant-packaged selenium tablets have added substances such as citric acid that inhibit polyphenol oxidase activity.
Those fresh hawks who bought it could not finish eating in a short time. How can they remain clean? This is not difficult, although polyphenol oxidase has a strong catalytic effect, but the need for oxygen participation, phenolic compounds in lotus root can be oxidized into helium, so isolating oxygen is also a method. Soaking lotus root in water can delay the blackening of lotus root.
How to prevent blacking during cooking:
A. In order to prevent the discoloration of the cockroach, it can be soaked in light salt water. Dropping a few drops of vinegar in the water can also prevent it from being oxidized. It is also very useful to use boiling water to treat it.
B. After the sepals are chopped, they are soaked in clean water. On the one hand, the viscous material is washed off. On the other hand, it is prevented from discoloration and the color of the seizure is not good.
C. The more fry the fry sticks when frying, the fry can add a little water, not only stir-fry but also fry the white and tender.
IMPORTANT: Avoid using ironware when cooking, making it dark.
For tuber vegetables, lotus root has high iron content and is particularly suitable for patients with iron deficiency anemia. Because of its low sugar content and high content of cellulose and vitamins, lotus root is particularly suitable for liver disease, constipation, and diabetes patients.
Lotus root tastes sweet, non-toxic, into the heart, spleen, stomach. Raw oysters can eliminate cooling and cooling, quench thirst and heat.
Cockroaches can also help with blood and appetizers, eliminate fatigue, and relieve diarrhea. Mucus protein and dietary fiber contained in clams can be combined with bile salts, cholesterol and triglycerides in the body to exclude them from the faeces, thereby introducing lipids. Absorption. The lotus root contains a certain amount of spleen and diarrhea, which can promote digestion and help restore health.
Vitamin C, which is contained in lotus root, is one of the effective nutrients for anti-aging and can help improve immunity, delay aging, and prevent cancer.
In addition, lotus root has the effect of removing silt milk, maternal eat lotus root, help to clear the intra-abdominal congestion, promote milk secretion.
Although lotus root is good, not everyone is suitable, flatulence, diarrhea, cold, cold hands and feet or cold spleen and weak physical people should not be too much food, it is recommended to eat cooked wolfberry.
How to pick a good lotus?
Choose a yellow-brown cricket skin, thick and white meat, do not choose to have a black and dry odor of lotus root. To buy a home-made lotus root can not be eaten in a short time, you can soak the lotus root in water, to avoid the combination of phenol oxidase and oxygen into thorium oxide, so that lotus root black, metamorphosed ugly.
The last thing to remember is that lotus root should not be cooked in an iron pan, and it is easy to turn black. It is best to add water while frying while keeping lotus white and pleasing.
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