Youtor
【レタス 保存方法】変色しない。えぐみも取れる一生涯使える簡単な保存法。レタス レシピ
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=5KTSE6TL10w
0:00 Lettuce processing • 1:33 Soak lettuce in hot water • 3:25 Treatment after soaking in hot water • 5:35 Color change after 3 days • 7:42 Difference in taste after discoloration • Scientific reason • The heat shock opens the pores of the vegetables. It absorbs the water lost from it. Calcium ions and pectin between the vegetable cells bind in this temperature range. It seems that the factor is that the bonds between cells become stronger. It is said that the increase in heat shock protein [HSP] is also a factor. • Simply put, what will be! • Method • ① Cut or cut the lettuce. If it is left as a whole, the heat will not pass through to the inside • ② Soak in hot water of 50 to 60 degrees for 2 minutes • Mix so that the heat is evenly distributed • ③ Give it to a colander and expose it to cold water to make it crispy. • Effect: Discoloration prevention: Eliminates bitterness and harshness. • • Reason for discoloration • The color of the lettuce core and leaf cuts is discolored because the polyphenol pigment contained in the lettuce comes into contact with oxygen in the air and oxidizes. It's harmless, so you can eat it. When you are concerned about the appearance and taste, • Let's cut it and use it.
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