Why don't the cold-mixed lotus root slices turn black? Can we still eat the cold-mixed lotus root slices if they turn black?

We all know that lotus root is a common food, and there are many ways to eat it. Cold lotus root slices are one of the more popular ways to eat it. Many people make cold lotus root slices at home. Some people make cold lotus root slices, which are easily oxidized and blackened. So how can we prevent cold lotus root slices from turning black? Let's take a closer look!

How to prevent the cold lotus root slices from turning black

The blackening of lotus root slices is mainly caused by oxidation. They are edible , but they do not look good. To prevent lotus root slices from turning black, you need to pay attention to the following points:

1. First of all, you should choose tender lotus root for the cold lotus root slices. Tender lotus root is crisp and has a low starch content. With a low starch content, it is naturally not easy to oxidize and turn black.

2. Secondly, after peeling and slicing the lotus root, rinse off the starch in time and soak it in clean water with white vinegar. The water blocks the lotus root slices from contact with the air. At the same time, white vinegar can inhibit oxidation and whiten the lotus root. The combination of the two will naturally prevent it from turning black.

3. When blanching the lotus root slices, you should use a stainless steel pot or aluminum pot. If you only have an iron pot, scrub the iron pot clean and blanch the lotus root slices in water containing white vinegar. This will prevent the lotus root slices from turning black to the greatest extent.

4. Avoid using aged vinegar or dark-colored seasonings when making cold lotus root slices.

How to make cold lotus root slices

1. First, peel the lotus root and cut it into thin slices, then soak it in water with white vinegar. (So be sure to add white vinegar)

2. Prepare the seasonings at this time. Put the chopped garlic, red pepper, chopped green onion, etc. in a bowl and pour the boiling oil on them (I like spicy food, so I added peppercorns to the oil)

3. Then boil the water in the pot, take out the lotus root slices, put them in the pot and cook for 20 to 30 seconds, then take them out and rinse them with cold boiled water. (Rinsing with cold boiled water is mainly to make them crispier.)

4. When the slices are almost cool, take them out, control the moisture a little, put them in a bowl and start adding seasonings.

5. After mixing the seasonings evenly, put them on a plate and sprinkle some chopped green onions for decoration. See if the lotus root slices are not black at all and taste very crispy and fragrant.

Selection of lotus root

When buying lotus roots, be sure to choose those with a yellow-brown skin, with no damage to the first and last sections of the root, short nodes, thick stems, and small holes. If the holes are red or have brown mucus, it means it is no longer fresh. If the stem or holes are black and have a strange smell, it is not suitable for consumption.

If you see black sludge in the holes of the lotus root after cutting it, you need to clean it. You can cut off the lotus root nodes, scrape off the lotus root skin with a knife, then cut the lotus root into two or three sections, put it in water, poke holes with chopsticks wrapped in gauze, and finally rinse it with water to remove the black sludge inside.

If the lotus root flesh or part of the lotus root is black, it is probably damaged during harvesting or transportation, causing corruption and deterioration. Such lotus roots cannot be de-blackened, so it is recommended not to eat this part.