How to fry lotus root slices without turning black

Many people will find that when they cut lotus root slices, they will turn black after being exposed to the air for a period of time, just like potatoes will turn black after we cut them. This is also an oxidation reaction in the air. Although the blackened lotus root slices will not deteriorate, the color will affect the appearance. Therefore, many people will put the lotus root slices in water after cutting them. So how can we fry the lotus root slices without them turning black?

To prevent the lotus root slices from turning black when stir-frying, you can first soak them in salt water to isolate them from air and slow down oxidation and blackening.

After washing and peeling the lotus root, cut it into thin slices as soon as possible, and then put it into salt water as soon as possible. The lotus root contains a lot of polyphenol oxidase, which can oxidize the components in the lotus root into black quinone substances when in contact with air for a long time. Salt water can reduce the amount of oxygen ions in the water, avoid direct contact between air and lotus root, and prevent it from turning black after cutting.

Reasons why lotus root turns black:

Lotus root contains tannin, which is easily oxidized and discolored. The longer the time, the darker the color. When tannin comes into contact with iron utensils, it will turn black and make the lotus root black. Lotus root also contains some phenolic substances. When these substances are exposed to the air, they will be oxidized and turn the lotus root black.

The main reason why lotus root turns black is oxidation. The substances produced by oxidation are not toxic to the human body. It only changes the color of the surface of the lotus root. It is a color reaction. The substances inside are non-toxic and can continue to be eaten.

Notes on eating lotus root:

1. People with weak spleen and cold stomach, or those who are prone to diarrhea should not eat raw lotus root. Raw lotus root is cold in nature, and it is difficult to digest when eaten raw or served cold, which is detrimental to the spleen and stomach. Therefore, it is better to eat cooked lotus root.

2. It is best not to eat lotus root raw. Some lotus roots are infested with ginger worms, which can easily cause ginger worm disease. If people eat raw lotus root with metacercariae, the metacercariae will develop into adults in the small intestine. The adult worms attach to the intestinal mucosa and cause intestinal damage and ulcers, causing abdominal pain, diarrhea, and indigestion. Children may also experience symptoms such as facial edema, developmental delay, and intellectual impairment.

3. Cut lotus root should not be stored directly. Uncut lotus roots can be kept at room temperature for a week, but because lotus roots tend to turn black and the cut parts are prone to rot, the cut lotus roots should be covered with plastic wrap and refrigerated to keep fresh for about a week.