Why should I add lemon juice to the egg whites?

Protein is an alkaline substance. Adding a little lemon juice can neutralize the alkalinity of protein, adjust the toughness of protein, and make protein foam more stable. The aroma of lemon can also add flavor. Adding a small amount of acid at the beginning of protein baking can effectively slow down the overproduction of bonds, reduce the PH value of protein and help baking.

In contrast to sugar, acid should be added early in the process. The most commonly used acid in baking kitchen is wine gypsum (chemical name potassium tartrate). If not, you can use lemon juice or white vinegar instead. The dosage is 0.5g tartar or 2ml lemon juice (or white vinegar) per protein.

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Other functions of lemon

Prevent fruit from discoloring. Apples turn brown because the enzymes in them are oxidized, and citric acid contained in lemon juice is a good antioxidant. When eating apple slices, bananas, avocados or making fruit platters, squeezing a little lemon juice on the cut fruit can effectively prevent the fruit from browning; If it is a newly discolored fruit, the rich vitamin C in lemon can also reduce the oxidized part and make the fruit look better.

Prevent boiled eggs from breaking their shells. Brushing lemon juice on the eggshell before putting the egg into the pot can promote the anticoagulant effect of protein, which can not only prevent the egg from breaking, but also make the boiled egg easier to break.

Strengthen the salty taste. After using lemon juice, the food is saltier and fresher. For cold food with sweet and sour taste, lemon can be used instead of sour seasoning to reduce the intake of edible salt.

Remove the fishy smell of seafood. A small piece of lemon is often put on the seafood platter of western food. The sour taste and unique fruit aroma of lemon can remove the fishy smell of aquatic products and make the meat more tender. In addition, lemon contains nicotinic acid and rich organic acid, which has a strong bactericidal effect. Westerners often use lemons to make cold dishes and pickled foods.

Remove the fishy smell from the oil. Oil fried with fish or shrimp always smells like fish. In order to remove the fishy smell, it is also a good choice to add a few drops of lemon juice to the oil.

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Little-known alternative function of lemonade-interpersonal network