Why is the black lotus root cooked?
24 years old
2018-04-09
The lotus roots I eat outside are white and crunchy, but I cooked some lotus roots myself, but the color is black. What's wrong?
1 Answer These messages are for reference only
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BY Penelope Judson 2018-04-09The blackening of lotus root is caused by oxidation, so when stewing the lotus root, you should pay attention to choose the appropriate utensil. For long-term stewing of lotus root, it is best to use ceramic or stainless steel utensils. Avoid using iron pots, and try not to cut the lotus root with an iron knife to avoid its oxidation and blackening.7
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