Uncover the magic of lemon in cooking and add some to prevent food from discoloring
The magical effect of uncovering lemon in cooking makes the meat more tender and lemon juice is an excellent “tender meat artifact”.
The acidic substances in the lemon help to break down the meat fiber, making the meat taste of steak and pork more tender.
Prevent food coloration Lemon juice is acidic, which prevents food from browning due to oxidation.
When you make a fruit platter, squeeze the lemon juice to prevent the avocado (avocado), apple, banana and other fruits from turning black.
Adding a slice of lemon to the juice not only protects the vitamin C from escaping, but also keeps the juice in a beautiful color.
To prevent the rice from being too thick and thick steamed rice, add a few drops of lemon juice to the rice cooker so that the steamed rice is soft and not sticky.
In addition, lemon juice will make the rice look better.
Prevent brown sugar from agglomerating and harden. Put a small piece of lemon peel in the brown sugar to prevent the brown sugar from agglomerating and keep it soft.
Let the lettuce taste more crispy. Once the lettuce is short of water, it will easily become soft. Some lemon juice and water can make the lettuce leaves “return to life.”
After soaking the lettuce leaves in lemon water for a while, add to the refrigerator for 1 hour, and the taste is more crisp.
Prevent the boiled egg from breaking the shell egg into the pot, first brush the eggshell with lemon juice.
This will prevent the egg from breaking the shell and make the cooked eggs easier to shell.
Improve the taste of the food lemon can reduce the taste of the creamy food, balance the taste of seafood, or replace the salt seasoning.