Why does lotus root sparerib soup turn black?
Cookware reason
Many people cook in iron pots. Although iron pot can help the body to supplement iron, lotus root contains phenols, which easily react with iron, so it is not recommended to cook lotus root soup in iron pot.
Suggestion: purple casserole, casserole and stew pot are all good choices for stewed lotus root. The stewed lotus root is beautiful, which can maximize its nutritional value.
Ouyin
Lotus root contains polyphenols and phenol oxidase, which will oxidize polyphenols into quinones when exposed to air, and quinones are easy to form melanin when polymerized. Fresh lotus root has little contact with air, so this will not happen. Lotus root soup is black, which is probably caused by buying stale lotus root or cutting it for a long time.
suggestion
After cutting the lotus root, put it in the pot and stew it as soon as possible. If it needs to be placed, it is best to soak it in light salt water to prevent the lotus root from turning black.
How to prevent stewed lotus root from turning black?
1. Avoid using iron pots.
Polyphenol oxidase in lotus root will react with heat or metal, which will eventually lead to lotus root blackening. It is suggested to stew soup in stainless steel or ceramic containers, which can greatly reduce the oxidation blackening of lotus root.
Step 2 soak in white vinegar
Soak lotus root with white vinegar before stewing lotus root, because vinegar can greatly inhibit the catalytic effect of polyphenol oxidase. After soaking in white vinegar, the lotus root will keep its original color and will not turn black.
Step 3 blanch in advance
Blanch the lotus root with boiling water for about one minute before stewing the soup, because high temperature can destroy polyphenol oxidase, thus inhibiting the lotus root from blackening.
How to stew lotus root starch in ribs lotus root soup
1, choose powder lotus root: for lotus root, it can be generally divided into powder lotus root and crisp lotus root, in which the color of powder lotus root is brown with a little spot, which will be more powdery and glutinous to eat and suitable for stewing, while crisp lotus root is crisp and white and more suitable for frying.
2. Cut into hob blocks: When cutting lotus roots, it is recommended to cut them into hob blocks, which can increase the heating area of lotus roots and make them easier to cook and soften.