Color and flavor, color accounted for the chief of food. Whether or not a dish can evoke the desire of a person to eat is first of all a visual pleasure. No matter how good the dish tastes, the color can make people feel frightened, and it can make people scared and affect appetite. The lotus root is apt to become dark, and the black lotus root always gives an unhealthy feeling. Therefore, it is necessary to use some methods to prevent it from discoloring.
â—Ž In the process of cooking, after high temperature treatment, such as adding appropriate acidic substances to the food, the hands and feet of polyphenol oxidase can be tied so that even if it is in contact with the wok, it will not turn black.
â—ŽHow can we prevent the lotus roots from being blackened? In fact, it is only necessary to make the lotus roots not contact with the air; for example, if the lotus root is immersed in water, or it is covered with a layer of plastic wrap, etc., this will reduce the amount of The possibility of oxidation makes the lotus root white and clean.
After the lotus root has turned dark, although the appearance is not very good, there is no problem with eating.
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