How to make cold lotus root without turning black

When summer comes, many people like to eat some vegetarian cold dishes, which are appetizing, refreshing, and help lose weight. When it comes to cold dishes, I'm afraid we have to mention cold lotus root. Lotus root not only has a crisp taste, but also contains a large amount of dietary fiber, which promotes digestion and is easy to absorb. However, the cold lotus roots we usually make always appear very dark, and the appearance of the dish is never as good as those sold outside. What is the reason?

1. Tips for keeping the lotus root from turning black

The first step is to choose lotus root tips

Yes, material selection is also very important. If conditions permit, try to choose the lotus root tip (the top of the lotus root), which is the most tender and has the crispest taste.

The second method is to slice diagonally

There are also some particularities in slicing lotus root. It should be cut diagonally, with one side thin and the other slightly thicker.

The thin end is tasty, the thicker end is crispy, and the taste is very rich.

The third trick: Boil water in a stainless steel pot

After cutting the lotus root slices, blanch them in boiling water. Be careful not to use an iron pot to boil water to blanch the lotus root slices, as they will turn black. It is best to use a stainless steel pot or casserole.

The fourth method is to soak in cold water and vinegar

Soak the blanched lotus root slices in cold water. Add some white vinegar to the cold water so that the lotus root slices will not turn black. Moreover, the lotus root slices soaked in vinegar water will taste crispier.

If you don’t like eating cold lotus root slices, you may prefer fried ones. When frying lotus root slices, add a little water while frying. This way, the lotus root slices will be white and not black.

2. Why does lotus root turn black?

Lotus root contains tannins. After the lotus root is cut and peeled, it will turn brown when exposed to air. Oxidation causes the phenols in tannins to form quinone polymers that form brown pigment, also known as melanin. To prevent discoloration, you can peel and cut the fruits and soak them in clean water or light salt water to isolate them from the air and prevent oxidation. In addition, tannins react with metals to form dark-colored tannin salts, which turn blue or dark green when exposed to iron. So it is best to use stainless steel cookware.

3. How to prevent lotus root from turning black during cooking

1. To prevent the lotus root from changing color, you can soak it in light salt water. Adding a few drops of vinegar to the water can also prevent it from being oxidized. Blanching it in boiling water is also very effective.

2. After cutting the lotus root slices, soak them in clean water. On the one hand, this can wash away the sticky substances in them, and on the other hand, it can prevent them from changing color and making the color look bad when fried.

3. When frying the lotus root slices, they will become stickier and stickier. You can add a little water while frying. This will not only make it easier to fry, but also make the lotus root slices white and tender.