1. Practice 1: Slice fresh lotus root and water it; Removing seeds from red sweet pepper, chopping, and dicing; Cut the onion into chopped green onion. Blanch lotus root slices in boiling water 1 min, and then take them out; Put in supercooled water. Set the wok on fire and burn the oil to 70% heat; Stir-fry sliced lotus root, diced red pepper and salt for 2 minutes; Seasoned with monosodium glutamate, you can eat it. Add sesame oil and chopped green onion and serve.

2. Exercise 2: 1. Peel and slice lotus root; After soaking auricularia auricula in water, add 1 teaspoon of raw powder to clean it, then rinse it with water and tear it into small flowers; Peel carrots and cut flowers; Seed the green pepper and cut into pieces; After the lean meat is cut into strips, grab it evenly with oil and corn flour and marinate it for 10 minutes. Heat the pan, put the oil in, stir-fry the lean meat over high fire, add a little soy sauce, and set aside the lean meat after it becomes discolored. Re-oil the pan, add carrots, stir-fry until soft, add auricularia auricula, stir-fry a few times, add lotus root slices, stir-fry, while adding a little water, stir-fry until lotus root fragments, add fried lean meat, season with salt and sugar, add green pepper and stir-fry evenly. Add water starch and stir-fry until the juice is dry.

3. Exercise 3: 1. Peel and wash the lotus root, cut it into thin slices, cook it in a clear water pot for 5 minutes, take it out, and soak it in water. Cut the green garlic into sections, separate the head from the tail, shred the red pepper, put a proper amount of oil in the pot, add the lotus root and red pepper soaked in water, add a proper amount of salt, chicken essence, white vinegar and a little sugar, sprinkle with a proper amount of water and stir fry, and finally put the garlic tail out of the pot.