In addition to soaking in water, do you have to buy home lemons? The latest article in the Daily Health Network of the United States published "The Magical Use of Lemon in Cooking."
Prevent food discoloration. Lemon juice is acidic to prevent browning of food due to oxidation. When you make a fruit platter and squeeze lemon juice, you can prevent avocado (avocado), apples, bananas and other fruits from turning black. Adding a slice of lemon during the juice not only protects the vitamin C from loss, but also keeps the juice in a beautiful color.
Prevent rice from getting too thick. When steaming rice, add a few drops of lemon juice to the rice cooker. This steamed rice is soft and not sticky. In addition, lemon juice will make the rice color look better.
Prevent brown sugar from agglomeration. Put a small slice of lemon peel in the brown sugar to prevent the brown sugar from becoming hard and keep it soft.
Let lettuce taste more crisp. Once the lettuce is short of water, it is easy to become soft. A little lemon juice and water can make the lettuce leaves "rejuvenate." Soak the lettuce leaves in lemonade for a while and put them in the refrigerator for 1 hour. The taste is more brittle.
Prevent boiled eggs from breaking. Before using the egg, wrap the eggshell with lemon juice. This not only prevents the eggs from being broken, but also makes the cooked eggs easier to shell.
Make the meat tenderer. Lemon juice is an excellent "soft meat artifact." The acidic substances in lemon help to decompose the meat fibers and make meat such as steak and pork taste more tender.
Improve food taste. Lemon can make cream food taste better, can balance the taste of seafood, or can replace salt seasoning.
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