There are many ways to cook lotus root, but the most common taste is stir-fried. This is the most common preparation method. People do not need too many skills when making it, as long as they master it. With good heat and time, the stir-fried lotus roots can be fragrant. However, the skin of the lotus roots must be removed before cooking. This is a very critical point. The lotus roots without removing the skin will taste a bit astringent.

1. 500 grams of lotus root, appropriate amount of minced green onion and ginger.

2. Use a tool to scrape off the skin of the lotus root.

3. Cut into thin slices and set aside.

4. Put the lotus root slices into a basin, add water and 1 tablespoon of white vinegar, and soak for 30 minutes.

5. Chop the onion and ginger into mince.

6. Set the pot over high heat, add vegetable oil to heat, add the chopped green onion and ginger and stir-fry the pot until fragrant.

7. Decant the water in the basin, wash the lotus root slices again, drain the water, and stir-fry in the pot.

8. When you see that the lotus roots have turned a little white, pour 1 hand ladle of water along the edge of the pot three times; stir evenly each time you pour water.

9. Add 1 teaspoon of refined salt and stir-fry evenly.

10. Sprinkle some minced green onions and turn off the heat.

Method 1

1. Remove both ends of the lotus root, wash and cut into cubes, and soak in water.

2. Cut dry and red pepper into sections, and chop the garlic into puree.

3. Put 3 tablespoons of oil in the pot, heat it up, add the chili segments and minced garlic, and pour in the drained diced lotus root.

4. Turn up the heat and stir-fry the diced lotus root for 2 minutes. Sprinkle 1/3 tablespoon of salt, 1/2 tablespoon of soy sauce, 2 tablespoons of vinegar and 1/3 tablespoon of sugar into the pot.

5. Add a few drops of balsamic vinegar to make it delicious.

6. Continue to stir-fry for 2 to 3 minutes. After serving, garnish with some coriander leaves on the diced lotus root.

Method 2

Main ingredient: lotus root

Accessory ingredients: dry red pepper, white vinegar, salt, chicken essence, white sugar, Sichuan peppercorns

1 .Take a large bowl, put half a bowl of water, and drop in a little white vinegar.

2. Wash and peel the lotus root, cut into 1cm-sized dices, immediately soak in the white vinegar water in step 1 for a few minutes, then remove and drain. Cut the dry red pepper into small pieces and set aside.

3. Heat the oil pan, add Sichuan peppercorns and stir-fry over low heat until fragrant, then remove the Sichuan peppercorns and discard them.

4. Add dried chili pepper and stir-fry for a while.

5. While frying the diced lotus root, add a little water and stir-fry until the diced lotus root becomes slightly transparent. Add some white vinegar, a small amount of salt and sugar, add some chicken essence, take it out of the pan, put it on a plate and sprinkle some chopped green onion. That’s it.

Tips:

1. Soak the lotus roots in white vinegar water after cutting them to prevent them from turning black.

2. When frying the diced lotus roots, add some water while frying to make the lotus roots whiter and more tender.

3. For this dish, choose young lotus roots, preferably the top ones.