1, with boiling water blanching: in order to maintain the white lotus root, you can first blanch the lotus root with water again, to a clean pot of clean water boiling, will be cleaned and cut lotus root into the boiling water to cook for about a minute and then removed from the standby. After this treatment and then stir-fry will not turn black! The principle is that the high temperature changes the way the enzymes it produces are converted. However, this method is only applicable to lotus root stew, this method used in cold lotus root slices will make its flavor deteriorate, no crunchy feeling.

2, soaking in salt water: put your cut lotus root slices into the water with salt, soak for about five or six minutes and then fish out. This way the lotus root will not be blackened and discolored. The principle of this is to prevent the lotus root from oxidizing and turning black.

3, lemon water soak: other people's home lotus root slices fried white as jade that is because of the addition of a thing, is the almighty lemon water, this method is very simple, we will cut the lotus root into slices, cleaned and placed in the water, and then add an appropriate amount of lemon juice to the water, stir well, soak for about ten minutes, so that the washed lotus root fried out of the can be clean as jade.

4, add white vinegar fried: in the fried lotus root can be added a small spoon of white vinegar, which can also effectively prevent the phenomenon of lotus root black, and this can also make the fried lotus root taste more crisp, but we must pay attention to, into the lotus root immediately after the release of white vinegar, so as to make the effect a little bit more pronounced, and fried lotus root is not easy to time too long will destroy the lotus root of the sense of crispness.