When making cold lotus root slices, don't choose the wrong pot for blanching, teach you 5 tricks, the lotus root slices are crisp and white and not black

Today, I will talk to you about the cold lotus root slices, first of all, don't choose the wrong pot for blanching, and teach you 5 tricks, the lotus root slices are crisp and white and not black.

1. Do not use aluminum pots or iron pots for blanching at home

Lotus root contains polyphenol oxidase, and most of our families will use iron pots, aluminum pots or stainless steel pots to cook, among which the ions of iron pots and aluminum pots are the activation catalysts of polyphenol oxidase, which will make the lotus root slices form brown substances and accelerate the oxidation of lotus roots, so it is recommended that you should choose stainless steel pots when blanching.

2. The cut lotus root slices should be put into clean water immediately

Although the polyphenol oxidase in the lotus root has a strong catalytic effect, it must have the participation of oxygen, so after the lotus root is sliced, it should be immediately put into clean water to prevent it from oxidizing and turning black, and then wash it several times to reduce the starch content in the lotus root, and the water can become clear when cleaning. When cutting lotus root slices, it is necessary to pay attention to the thickness evenly, so that when blanching, the scalding time will be shortened and the taste will not be affected.

Another trick is to put the washed lotus root without peeling, put it in the microwave oven to heat the lotus root and then peel it, which can lose most of the enzyme activity. Because the penetration of microwave heating is relatively strong, the speed is fast and uniform, and it does not affect the taste of the lotus root, it is generally heated for about 30 seconds.

3. Add white vinegar and salt to the boiling water

If you want to make the lotus root white, it must be heat treated to lose most of the enzyme activity in the lotus root slices, so as to inhibit the enzyme browning.

When the lotus root slices are blanched, the water must be boiled to boiling, add a spoonful of white vinegar, an appropriate amount of salt, and then pour in the cleaned lotus root slices, turn off the fire after blanching for about 40 seconds, and do not blanch for too long, which will affect the crispness of the lotus root slices, and then immediately put them into clean water. Salt and white vinegar have a bactericidal effect, acetic acid can also inhibit the activity of polyphenol oxidase, prevent the oxidation of lotus root slices, blanching time is the key to the crispness of lotus root slices, so generally boiling water blanching for about 40 seconds.

Fourth, rinse too cool

Blanch the lotus root slices in water, cool them too much to reduce their temperature, which can also maintain the crispness of the lotus root slices, and then gently wash the remaining starch on the lotus root slices with your hands, which can also reduce the browning of enzyme proteins.

5. Quickly mix with rice vinegar or white vinegar

If you want the lotus root slices to be white, you must use white vinegar or rice vinegar to mix them, because acetic acid can not only inhibit the activity of polyphenol oxidase, but also improve freshness, make the color of the lotus root slices white and beautiful, and prevent the oxidation of the lotus root slices.

When mixing lotus root slices coldly, we can first adjust the vinegar sauce, use rice vinegar or white vinegar, sugar, salt, sesame oil, and minced ginger to mix it into a sweet and sour sauce, the taste can be adjusted according to your own preferences, and the lotus root slices should be quickly put into the vinegar sauce and stir evenly, so that the contact between the lotus root slices and the air can be reduced, it will not be blackened, and the mixed lotus root slices are crisp and white.

长期‬保存莲藕不坏‬、不发黑‬的2个小妙招

过年‬家家‬户户都会‬多‬备‬一些莲藕‬，吃不完‬时‬教大家‬两个‬保存‬莲藕‬不发黑‬，也‬不坏‬的小‬妙招‬。

1.把‬莲藕‬清洗‬干净，切‬去‬两头‬的藕节‬，然后‬浸泡‬到‬没过‬莲藕‬的‬盐水‬中‬，隔绝‬氧气‬，2天‬换一次‬清水‬，这样‬半个‬月莲藕‬不发黑‬也不坏‬。

2. Don't clean the lotus root you bought, don't cut off the lotus root knots at both ends, wipe the soil and impurities on the outside of the lotus root with a wet towel soaked in salt water, dry the moisture on the surface, and then wrap the lotus root tightly with plastic wrap and put it in the refrigerator to refrigerate, it will not be bad or black for several months.

epilogue

The above is when the lotus root is cold, first of all, you can't choose an iron pot or aluminum pot to blanch the water, it is best to use a stainless steel pot, learn these 5 tricks, the lotus root is crisp and white and not black, and the family and children like to eat.