Lotus root is a very popular ingredient in our daily lives, known for its various health benefits such as clearing heat and promoting diuresis, moistening the lungs and resolving phlegm, lowering blood pressure, and aiding weight loss. However, many people encounter a problem during preparation: why does stir-fried lotus root turn black? This not only affects the appearance of the lotus root but also raises concerns about its safety. Let's uncover the reason why stir-fried lotus root turns black.
1. The principle behind stir-fried lotus root:
Before exploring why stir-fried lotus root turns black, we need to understand the principle behind stir-frying lotus root. Stir-frying lotus root requires a high degree of color control, so during the stir-frying process, the moisture in the lotus root needs to be quickly evaporated, allowing a dry layer of iron oxide to form on the surface. This ensures the lotus root maintains its appealing color.
2. Reasons why stir-fried lotus root turns black:
So, why does stir-fried lotus root turn black? First, a common belief is that the blackening is related to the quality of the lotus root, but this isn't entirely accurate. There are many reasons why stir-fried lotus root turns black, which we will analyze one by one below.
2.1 Overheating:
If the heat is too high or the temperature is too high when stir-frying lotus root, the sugar in the lotus root will suddenly turn black, causing the lotus root to change color.
2.2 Stir-frying with skin on:
The skin of lotus root contains a certain amount of oxidase. When the skin of lotus root is damaged, the oxidase in the skin interacts with the polyphenols in the lotus root to form a black product, which causes the lotus root to turn black.
2.3 Excessive exposure to air:
If the lotus root slices are exposed to air for too long during the stir-frying process, the cut surfaces will oxidize and form a black substance.
2.4 Inappropriate method:
Improper cooking methods, such as stir-frying or boiling the lotus root before stir-frying, can cause the lotus root to turn black.
3. How to prevent lotus root from turning black:
To prevent lotus roots from turning black, we can use some simple tricks:
3.1 Select high-quality lotus roots:
Select fresh, undamaged lotus roots and peel off the skin before processing.
3.2 Put the chopped lotus root into the pot immediately after cutting it:
To prevent lotus root from oxidizing and turning black, it should be cooked as soon as possible after being cut, and should not be exposed to air for too long.
3.3 Good temperature control:
When stir-frying lotus root, the heat should not be too high and the time should not be too long to avoid high-temperature baking. The temperature of stir-frying lotus root should be controlled at a suitable level to prevent the lotus root from turning black.
4.
While blackening of lotus root doesn't necessarily mean it's spoiled or bad, we should still try to prevent it from turning black when cooking. This will make the lotus root more delicious and enhance our cooking experience. Hopefully, this article will inspire those who love cooking.
