In autumn and winter, it is the time when lotus roots come to market. Whether it is a seven-hole lotus or a nine-hole lotus, a short lotus root or a long lotus root, the lotus root definitely occupies a place on people's autumn tables. Our Hubei is a large lotus-producing province, and a large number of lotus roots of excellent quality are delivered to all parts of the country every year.
Friends who love to eat lotus roots may discover some "little secrets" of lotus roots. Lotus root, which is originally as white as jade, often "changes color" during the cooking process. Sometimes it turns black, sometimes it turns red, sometimes it turns pink, which makes people wonder why the lotus root still "changes its face"?
<h1 class="pgc-h-arrow-right" Why does the lotus root turn black >?
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Many people think that the reason why lotus root changes color may be because it meets other ingredients and causes a chemical reaction. But some people have also suggested that he just put the lotus root slices into the water to blanch it, and did not expect the lotus root to turn black, does this mean that the lotus root uses bleach?
In fact, no one will use bleach as a chemical to cheap lotus roots, which is thankless. The reason why the lotus root changes color is that the lotus root itself contains a phenolic substance, which is called tannin, also known as tannin, which is a more reactive substance.
When the lotus root is cut or peeled, the part exposed to the air will quickly oxidize and change color, first red, then brown, and over time, it will become black. This is because the phenolic sub-oxide in the tannins produces a "polymer of quinones", which forms brown pigment, that is, melanin.
We cut the lotus root and put it aside to deal with the other ingredients, in the process, the lotus root continues to oxidize, and when we look back at the lotus root, we will be surprised how the lotus root suddenly turns black. If you keep staring at the lotus root, you will find that discoloration is a gradual process.
To solve the problem of the lotus root darkening, you can choose to soak the lotus root in water after cutting the lotus root, and add a small amount of table salt to the water. Light salt water can isolate the air and make the texture of the lotus root crisp, so that by the time you cook the lotus root, the lotus root is still as white as snow.
<h1 class="pgc-h-arrow-right" why does the lotus root turn pink >?
Most often, the lotus root turns pink and appears in the lotus root soup. Lotus root pork rib soup is the most common soup, lotus root after a long time of boiling, will and the oxygen in the water to produce oxidation reaction, the product of the reaction is brown pigment. However, the oxygen content in the water is not very much, and at this time we observe the color of the lotus root, which is pink.
The lotus root suitable for soup is the powder root, that is, the safflower root. The shape of the lotus is slender, the appearance is yellow-brown, and it is a bit rough to the touch. This lotus root contains more starch, less water content, eat glutinous powder powder, not crisp and tender, take the soup is the best.
<h1 class="pgc-h-arrow-right" why does the lotus root turn dark purple >? </h1>
Sometimes, the lotus root will become dark purple after being fried, the reason is that the tannins and metals produce a dark "tannic salt", which becomes blue or dark purple after encountering iron, and we will observe with the naked eye that the lotus root appears to be dark purple. Think about it, did you use an iron pot when you fried lotus root? When the lotus root encounters the iron pot, the blue and dark purple are relatively normal phenomena.
However, if you don't want to see your lotus root change color, then replace the iron pot with a casserole and try to treat the lotus root with a stainless steel knife or ceramic knife. The texture of casseroles, stainless steel knives, and ceramic knives is relatively stable, and it is not easy to react with the active tannins of lotus roots, coupled with soaking in light salt water before cooking, so that the cooked lotus roots can still maintain their original color.