1. When selecting lotus root, if the surface of lotus root is too white, don't buy it at last, it may be soaked with medicine. If you make diced lotus root or sliced lotus root, it will be in the upper and middle part of lotus root.
2. When cutting lotus root, try to cut it with a stainless steel knife if possible. Soak the cut lotus root in water to reduce the contact between lotus root and air, which can prevent lotus root from turning black.
3. blanch the lotus root, pour the lotus root after the water is boiled, add some oil, add some salt and add a bottom flavor to the lotus root. 1 take out the lotus root after the water is boiled, and put it in cold water immediately after taking it out, so that the lotus root will be crisp and cold.
4. Heat oil in a wok, add ginger and dried red pepper, stir-fry for a while, then add lotus root, salt, chicken powder and pepper, add some green pepper pieces to color, stir-fry for 1 min, and finally pour some vinegar and take out.
The lotus root butyric acid fried in this way is sour and refreshing, and it tastes crisp when bitten.
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