Tip: Buy lotus roots with full appearance. The longer the distance between the lotus leaves, the softer the taste. If you want to eat crispy lotus roots, you should choose short and thick ones.
Step 2: Peel the lotus root, cut it into even slices (the thinner the better), put it in clear water, and then soak it in white vinegar for about 5 minutes. Cut ginger into powder for later use.
Tip: Soaking vinegar in clear water can isolate the air, and the lotus root will not change color. Because lotus root contains polyphenol tannins, it is easy to be oxidized to black by air under the action of enzymes. Soaking in water can reduce the contact time between lotus root and air, thus keeping white and tender without discoloration.
Step 3: Heat the oil, stir-fry it in Jiang Mo, add the soaked lotus root slices, disperse them with a shovel, quickly add a little water and keep stirring. After the water in the pot becomes mushy, add a little more water, continue to fry, and so on until the lotus root slices become translucent.
Tip: when frying lotus root slices, pour them into the water and stir fry. That is to say, after the lotus root slices are put into the pot, water should be added quickly, a little water should be added every few times, and not too much water should be added each time, so that the lotus root slices are wrapped in the thick juice formed by the combination of starch and water on the surface of the lotus root slices and do not contact with metal, so that the fried lotus root slices are white and tender.
Step 4: Finally, add white vinegar, salt, pepper and other seasonings, turn them evenly and put them on a plate.