Want to stir-fry the lotus root that is crisp and does not change color, the method is as follows:

food

condiments

Lotus root section 1

White vinegar half bottle cap

Methods/steps

1

A section of lotus root, washed and set aside.

2

Cut the lotus root with a stainless steel kitchen knife, not a pig iron kitchen knife, or the lotus root will turn black soon. If you are particular, you should cut the lotus root with a bamboo knife.

three

Soak the lotus root in clear water immediately after cutting. Putting half a bottle of white vinegar in clear water can prevent the lotus root from oxidation and make it more brittle.

four

Put oil in a hot pan to cool, add lotus root slices, add salt and stir fry a few times.

five

During cooking, pour a little water into the wok from time to time, so that the lotus root will not turn black. If you want spicy food, put a spoonful of Chili sauce in it.

six

Add the hot sauce, stir-fry the lotus root slices evenly, and serve.

Please add a detailed explanation.