For lotus root, most people choose to slice it and fry it crisp, which is also the practice of most people in our family. Cut into thin slices, soak the starch in cold water, and then put the oil in the fire. Just put the lotus root slices in and fry them. It really takes a few minutes to cook. Of course, in this frying process, it is necessary to pour a little cold water to prevent the lotus root slices from turning black. Finally, pour the vinegar, and the sour lotus root slices will be out of the pot. This thing must have been blown up by a fire. If you stir-fry with a small fire, it may be undercooked, the frying time will be prolonged, and then the flavor of the dish will be lost. And recently, I tried to fry lotus root silk at home, saying it was lotus root silk. Of course, they can't compare with shredded potatoes. Because lotus root is brittle, it can't be cut into silk, and there are so many eyes, it can only be cut into thick lotus root segments. In this case, it is the same process as fried lotus root slices, but the taste is really different from lotus root slices. My baby likes to eat them, so he is making lotus roots now. Of course, there are many other ways to make lotus roots. Stewed ribs with lotus root are also very nice. I don't know if you have eaten it. I made it once, and the taste is quite unforgettable.
In fact, in the kitchen, for food, there are quite a few fire-fried recipes, such as fried cabbage, fried flowers, fried mung bean sprouts and so on. They are all made of fire, so they are more delicious. Why the stir-fried food in food stalls or night markets is more attractive is because it is all stir-fried and tastes absolutely different from stew. Putting some pepper and cumin will definitely attract you to taste it again.