2 lotus roots, 25g green pepper, chopped green onion 10g, garlic slices 10g, 4g edible salt, 5g white vinegar 10g, 5g white sugar and a proper amount of edible oil. 2 grams of sesame oil.

Specific operation steps:

Step 1: First, we prepare two lotus roots, scrape the skin of the lotus roots with a skin scraper, and then clean the lotus roots for later use.

Step 2, replace the washed lotus root with thin and even lotus root slices. Prepare a clean basin, put the sliced lotus root into the basin, pour in appropriate amount of water, add a little edible salt and a little white vinegar, and soak for about 5 minutes.

The third step is to start preparing ingredients. Wash the green and red peppers and cut the pepper rings. Onion, garlic, peeled and chopped onion and garlic slices for later use.

Step 4: Take a pot and pour a proper amount of water, first boil the water, then take out the lotus root slices and pour them into the pot for blanching. Boil the lotus root slices for about 2 minutes, take them out and let them cool, and drain them for later use.

Step five, pour an appropriate amount of cooking oil into another pot. When the oil temperature reaches 50%, add chopped green onion, garlic slices and green and red pepper rings and stir-fry until fragrant.

Step 6, pour the lotus root slices into the pot and stir-fry evenly. Then add a little edible salt and sugar, stir-fry until the lotus root slices taste, and then take them out of the pot and put them on the plate.

Tips for stir-frying lotus root slices without discoloration;

Tip 1: Lotus root is prone to oxidation and discoloration after peeling. Therefore, the lotus root should be soaked in water in time after slicing, and a little edible salt and white vinegar should be added to the water. This can effectively prevent the lotus root from turning black after oxidation.

Tip 2: blanch the lotus root slices before frying in the pan, which can shorten the frying time of the lotus root slices, and the fried lotus root slices are crisp and delicious. If the lotus root slices are directly fried in the pot, it is easy to stick to the pot during the frying process, and it will take a long time for the lotus root slices to be cooked. After a long period of frying, lotus root slices not only taste crisp, but also change color and become black.

Therefore, when frying lotus root slices in the future, you must remember to blanch them, and don't fry them directly.