Ingredients: 2 lotus roots, a little chives, 1 tablespoon of cooking oil, 2 tablespoons of soy sauce, a little sugar and a little balsamic vinegar.

1. When buying lotus roots, choose lotus roots with yellowish skin, no obvious trauma and no peculiar smell. Such lotus roots are generally fresh and tender. Smell it. If they are slightly sour, it means that they have been treated with industrial chemicals. Don't buy them.

2, lotus root is so brittle, you must fry it quickly. After the oil pan is heated, be sure to cut into pieces and stir fry quickly.

The seasonings needed are soy sauce, balsamic vinegar, salt and sugar. Generally, two lotus roots are put into 2 tablespoons of soy sauce, 1/4 teaspoons of balsamic vinegar, a little salt, and the sugar is twice as much as the salt. This amount is more suitable.

4, the amount of vinegar, according to family tastes, less acid, flexible control.

5, stir-fry for no more than one and a half minutes, lotus roots can be eaten raw, so as long as the sauce evenly wraps the lotus roots.

6. Sprinkle a little leek or white sesame seeds.