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旧 Nov 14th, 2012, 14:09     #1
vanilla
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默认 藕心

买回来的藕,有的藕心白白净净,有的藕心发黑。这是怎么回事儿?
用筷子捅进去洗也不全洗净,发黑的能吃吗?
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旧 Nov 14th, 2012, 14:29   只看该作者   #2
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默认

应该是老了吧,我一般都削掉黑的部分,不多的话
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感谢 Pucca普卡
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vanilla (Nov 16th, 2012)
旧 Nov 14th, 2012, 14:36   只看该作者   #3
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默认

我也有削掉的,有的整根心都有似地,削着消着,一根全都进垃圾桶了。
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旧 Nov 14th, 2012, 19:13   只看该作者   #4
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默认

我想是冷冻运输的。 冷冻保管时温度太低了。 有些水果也是这样。

对于完美的追求已经超越了吹毛求屁, 精益求精的程度已经达到了画蛇添足的境界,虽偶能得手,但距离纯熟的画龙点睛尚有一步之遥。
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感谢 sunday
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vanilla (Nov 16th, 2012)
旧 Nov 16th, 2012, 14:16   只看该作者   #5
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默认

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作者: sunday 查看帖子
我想是冷冻运输的。 冷冻保管时温度太低了。 有些水果也是这样。
只有藕心里那些孔孔一圈发黑,其他地方都是白的,有时候接近藕节部位的孔里还有淤泥藏着。我看不像是低温下久置后的样子。


找张图片来瞧瞧

http://news.xinhuanet.com/food/2009-03/18/xinsrc_4120306180828625136385.jpg

纳闷这些发黑的膜是怎么长成的?难道真是长老了的藕?
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旧 Nov 16th, 2012, 22:48   只看该作者   #6
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默认 藕节是关键

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作者: vanilla 查看帖子
只有藕心里那些孔孔一圈发黑,其他地方都是白的,有时候接近藕节部位的孔里还有淤泥藏着。我看不像是低温下久置后的样子。


找张图片来瞧瞧

http://news.xinhuanet.com/food/2009-...8625136385.jpg
...
估计是藕节处有破口,淤泥,或带泥的水进入其中。所以挑选时最好是两头藕节封死的。
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感谢 heyoyo
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vanilla (Nov 19th, 2012)
旧 Nov 18th, 2012, 21:56   只看该作者   #7
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默认

藕心发黑是怎么回事,摆渡知道。
http://zhidao.baidu.com/question/153404654
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感谢 midbay
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vanilla (Nov 19th, 2012)
旧 Nov 19th, 2012, 14:47   只看该作者   #8
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默认

藕心发黑算是整明白了,看来仔细挑选藕节也是个关键。
谢谢大家。
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