The common way to eat fresh lotus root is crispy fried lotus root, and the ingredients are lotus root, eggs, flour and cooking wine. The method is as follows:

1, prepare some lotus buds, peel them off gently by hand and clean them with light salt water.

2. Next, prepare batter. Beat 2 eggs into a bowl, add 2 spoonfuls of flour, add appropriate amount of salt and water, and stir into a fine and particle-free batter. Be sure to stir, no pimples.

3. Burn the oil in the pot until the oil temperature reaches 50%. Gently pick up a piece of washed lotus with chopsticks, hang the batter and fry it in the oil pan.

When lotus is put into the oil pan, it will float on the oil surface, just like a boat. After the batter is mixed, turn it over, so that the lotus can be heated evenly. The frying time should not be too long, and the surface should be fried into golden yellow.

5. Take out the fried lotus and drain the oil.

Deep-fried lotus should use "budding" lotus. The outer layer of the blooming lotus is old and the meat is tough and cannot be chewed. When you put the lotus into the oil pan, you should carry the root of the lotus and push the tip of the lotus into the oil pan. One is to ensure that the lotus leaf can be wrapped in batter, and the other is that the lotus root is thick and not easy to break. Fried lotus can be dipped in sugar or Chili powder, both of which are delicious.

There are also common ways to eat fresh lotus: lotus porridge, lotus cake, lotus cake, lotus stew chicken, perfume lotus sashimi, lotus roll with Thai sauce, lotus shrimp and so on. Lotus petals are delicate, so be sure to wash them gently to avoid damaging the ingredients. Stir-fried lotus with crispy skin must be simmered slowly, not for too long.