The white and flawless lotus blossoms and bright white jade are delicious foods that many people like. However, if lotus roots are heated at high temperatures, they will easily turn black and affect the visual effect. Therefore, how to prevent lotus roots from turning black is a tricky thing. Do you know how to prevent lotus root from turning black during cooking? Why does lotus root become black? Why does Lotus Root become black? There are many explanations on the Internet that seem to be the most "scientific", such as "the lotus root will become black after heating, because the lotus root is rich in iron, and when heated, it will oxidize and the color will turn deep." If this is stated, When heated, it oxidizes, so cooking the lotus root in a casserole should also turn black, but this is not the case. Moreover, the iron content of lotus root is far from high in edible fungus, and there is no high liver, but it has never been heard that these things will enter the iron pan to dye the black soup. In fact, the reason why the lotus root in the wok is black is related to the polyphenolic chemicals contained in it. These guys have the common property that they can combine with iron ions to form a colored complex of purple or blue. One of the rich polyphenols in lotus root --- gallic acid combined with iron ions will form a blue-black substance, which is the main component of blue-black ink. It's no wonder that the rib soup can be made into an ink soup. The secret of the wok changeable ink is found, but those who have not come into contact with any ironware and put it in the basket will become black. This is because the polyphenols in the lotus root mentioned above are oxidized to chemicals known as “quinones†under the action of polyphenol oxidase (PPO). These oximes are reunited to form melanin. . In fact, the cut apple turns brown and the bananas in the refrigerator become dark, for this reason. Prevent lotus root from turning black In fact, it is not difficult to keep lotus roots white. Boiled in 100 °C boiling water for 70 seconds can make all the polyphenol oxidase lost, also called the stop polyphenols to the quinone transformation process. However, this method may only be suitable for dishes such as ribs, stewed lotus root, which require soft chewy texture. If you use this method to make cold buns, the black is not dark, but it also loses its crisp taste. Do not worry, in addition to high temperature treatment, appropriate addition of acidic substances can also bind the hands and feet of polyphenol oxidase. In the production of cold selenium tablets, vinegar is immediately added to hot selenium tablets, which can largely avoid the catalysis of polyphenol oxidase and maintain the white lotus color. In fact, some instant-packaged selenium tablets have added substances such as citric acid that inhibit polyphenol oxidase activity. Those fresh hawks who bought it could not finish eating in a short time. How can they remain clean? This is not difficult, although polyphenol oxidase has a strong catalytic effect, but the need for the participation of oxygen, phenolic compounds in lotus root can be oxidized into helium, so the isolation of oxygen is also a method. Soaking lotus root in water can delay the blackening of lotus root. Black can not eat in the end? From the point of why è—• å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ å˜ ã€‚ 。 。 。 。 。 。 。 。 。 。 。. How to prevent blacking during cooking 1, in order to prevent the discoloration of the cockroach, it can be soaked in light salt water, a few drops of vinegar in the water can also prevent it from being oxidized, with boiling water is also very useful. 2. After the sepal is cut, it is soaked in clean water. On the one hand, the viscous material is washed away. On the other hand, it is prevented from discoloration and the color of the seizure is not good. 3, Chaochao more stir-fried sticky, can add a little water while frying, not only stir-fry, but also fried out of the white and tender sepals. IMPORTANT: Avoid using ironware when cooking, making it dark.