How to store lotus root correctly

People who buy lotus roots will find that if the lotus roots are not properly stored, they are actually very easy to oxidize and turn black, so some methods and techniques are needed to solve this problem. Usually, for fresh lotus roots, it is more appropriate to wash them and soak them in water.

1. Preservation of fresh lotus root: Wash off the mud on the lotus root with clean water, choose a container of appropriate size, put the lotus root in it, add clean water until the lotus root is submerged in the water, and change the water with cold water every 1 to 2 days. It can be kept fresh for 1 to 2 months. Cook lotus root in an iron pot to get extra iron. "Glutinous rice lotus root" can be considered a water town flavor and can be sold on the streets of almost every city. Ah Lang knows that lotus root is a nutritious food, and also knows that using an iron pot can supplement iron. She often uses an iron pot to cook "glutinous rice lotus root" at home. Is it true that cooking lotus root in an iron pot is both nutritious and can supplement iron?

2.

Lotus root contains a chemical component called tannin, which can be oxidized by air to form melanin, or can form dark salts with metals. If it comes into contact with iron, it will turn blue or dark green. Therefore, it is best to use stainless steel knives to cut lotus root, and it is best to use a casserole to cook lotus root.

3. Lotus root is rich in starch and a small amount of protein, vitamin C, as well as active ingredients such as pyrocatechol and peroxidase. The raw one can clear away heat, promote body fluid, promote blood circulation and relieve blood stasis, while the cooked one can strengthen the spleen, stimulate appetite, replenish blood and stop diarrhea. Tannin (also called tannic acid) is contained in many vegetables and fruits, such as lotus root, potato, eggplant, peach, pear, apple, etc. When these fruits and vegetables are cut and peeled and exposed to the air, the phenols in the tannins oxidize to produce quinone polymers, forming brown pigments, and they turn brown.

Tannic acid reacts with iron to produce black tannic acid iron. It is not harmful to consume it in small amounts, but it affects its edible properties and does not have the effect of replenishing iron.