[How to keep it dark]_how to do_how to do
It is a very delicious ingredient, and it is loved by people for its diverse basis.
In addition to having a good taste, lotus root is also rich in nutrients, which is very helpful for improving human immunity.
However, many people find that ravioli is very easy to turn black when it is cooked, and when you look at it, you feel that you have no appetite. This is actually due to the oxidation reaction of radon in the air.
So, how do you cook the ravioli so that it won’t turn black?
Methods to prevent the lotus root from oxidizing and blackening: 1. Use high temperature to kill the green: After the lotus root is sliced, quickly put it in boiling water and soak it?
3 minutes, then pick up the cold water and soak it to remove the polyphenol oxidase from the lotus root, which can effectively prevent the lotus root tablets from turning black.
2. Cut and soak the lotus root with reduced vinegar water (1 cup of water plus 1/2 teaspoon vinegar) or lemonade 4?
5 minutes, can also prevent darkening.
3. The lotus root can be soaked with saline as soon as possible after slicing to avoid oxidation and discoloration.
4. Polyphenol compounds are easily combined with iron to oxidize iron to form a blue-black substance. Therefore, when cooking lotus root, avoid using an iron pan for boiling.
5. In terms of preservation, it is recommended to wrap the cut lotus root with a clean paper towel, put it in a plastic bag, and then put it in the refrigerator to refrigerate, otherwise the lotus root will easily turn black from the point of alignment.
6, while cooking, add some water while frying, can also prevent the lotus root from turning black.
Extending the practice of hot and sour diced peppers I. Ingredients: 350 g of auxiliary materials: appropriate amount of oil, 1 g of salt, 5 g of green onion, 3 g of ginger, 4 g of minced garlic, 15 g of oyster sauce, 10 g of tomato sauce, fresh4 grams of soy sauce, 1 grams of old soy sauce, 2 grams of cooking wine, 2 grams of white vinegar, 4 grams of sugar, 15 grams of water, 2 dried peppers, 2 grams of dried peppercorns, 2 grams of sesame oil, 1 grams of white pepper, method 1, 藕Peel and wash and cut into diced spares. 2, seasoning juice: mix oyster sauce, tomato sauce, fresh soy sauce, old soy sauce, white vinegar, sugar, cooking wine, white pepper, water, mix 3 in a bowl, prepare green onions,Ginger, minced garlic, dried pepper, shredded pepper 4, braised diced in boiling water for 2 minutes and removed, soaked in cold water for a while and drained the water for reserve 5, Supor fire red dot 2nd generation smoke-free wokOil, turn on medium heat 6. When the red point in the pot changes from two-color to full red, add dried peppercorns and small fire to make incense and remove it. 7, then add the pepper, garlic, ginger, and green onion (half))) Stir-fry the scent 8, put in the diced, and add salt, stir fry over medium heat for about one minute 9, pour the seasoning juice 10 in step 2, stir fry over high heat收Juice, juice close off the heat until thick, add sesame oil and remaining green onion and stir well!