Besides soaking in water, what other uses are there for lemons bought from the store? The U.S. "Health Daily" recently published an article titled "The Wonderful Uses of Lemons in Cooking".
Prevent food discoloration. Lemon juice is acidic and can prevent food from browning due to oxidation. When making a fruit platter, squeezing some lemon juice can prevent fruits like avocados, apples, and bananas from turning black. Adding a slice of lemon when juicing not only protects the vitamin C from being lost but also keeps the juice looking beautiful.
Prevent rice from being too sticky. When steaming rice, a few drops of lemon juice can be added to the rice cooker. This will make the cooked rice soft and not mushy. In addition, lemon juice will also make the rice look better.
Prevent brown sugar from clumping and hardening. Placing a small piece of lemon peel with the pulp removed in brown sugar can prevent it from clumping and hardening, keeping it soft.
Make lettuce crispier. Lettuce becomes soft easily when it loses moisture. A little lemon juice and water can "revive" lettuce leaves. After soaking the lettuce leaves in lemon water for a while, place them in the refrigerator for 1 hour, and they will be crispier.
Prevent boiled eggs from cracking. Before putting eggs in the pot, brush the eggshells with lemon juice. This not only prevents the eggs from cracking but also makes the boiled eggs easier to peel.
Make meat more tender. Lemon juice is an excellent "tenderizing tool". The acid in lemons helps break down meat fibers, making meats like steaks and pork more tender.
Enhance food flavor. Lemons can make creamy foods taste better, balance the flavor of seafood, and can also be used as a seasoning to replace salt.