2. Slice the lotus root. If there are too many lotus roots, you can slice them, not too big.

3. Put the lotus root slices into a stainless steel basin or a plastic basin. Lotus root slices turn black easily when placed in aluminum or iron pots. Soak lotus root slices in water several times. The purpose is to remove a lot of starch from lotus root slices, which is high in starch content and easy to mix.

Prepare an iron pot, put it on the stove and add enough water. After boiling, add lotus root slices and cook for a while. Lotus root slices are just ripe, not rotten. When scalding lotus root slices, you can prepare ice water in advance, which is easy to pick up in winter. In summer, you can take ice cubes out of the refrigerator and put them in water.

5. Then take out the lotus root slices with a range hood, wash them in cold water and soak them in water, so that the lotus root slices will cool quickly and the crisp lotus root slices will be ready.