We all know that lemons can be used to make lemon water, but how many people know that lemons can also be used in cooking? What are the roles of lemons in cooking?
Prevent food from discoloring. Lemon juice is acidic and can prevent food from browning due to oxidation. When making a fruit platter, squeezing a little 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, you can add a few drops of lemon juice to the rice cooker. This will make the steamed rice soft but 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 without pulp in brown sugar can prevent it from clumping and hardening, keeping it soft.
Make lettuce crispier. Lettuce becomes soft easily when it loses water. A little lemon juice and water can "revive" lettuce leaves. Soak the lettuce leaves in lemon water for a while, then refrigerate 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 acidic substances in lemons help break down meat fibers, making meats like steaks and pork more tender. Enhance food flavor. Lemon can make creamy foods taste better, balance the flavor of seafood, and also serve as a seasoning to replace salt.