2. Wash the bought lotus root and remove the skin on the surface.

3. Cut the lotus root into thin slices. If there are too many lotus roots, you can cut the lotus root slices without too big a slice.

4. Put the lotus root slices in a stainless steel basin or a plastic basin. The lotus root slices are easy to turn black in an aluminum basin or an iron basin. Add water and soak the lotus root slices for several times. The purpose is to remove a lot of starch from the lotus root slices, which is high in starch content and easy to face.

5. Prepare an iron pot and put it on the stove to add enough water. After boiling, add lotus root slices and cook for a while. The lotus root slices are just cooked, not rotten. When blanching lotus root slices, you can prepare ice water in advance, which is easy to pick up in winter. In summer, you can take ice cubes out of the refrigerator and put them in water.

6. Then remove the lotus root slices with a hood filter and put them in cold water for washing and soaking in water, so that the lotus root slices will cool quickly and the crisp white lotus root slices will be ready. Add all the seasonings, make it into a suitable taste, and a cold crispy lotus root slice will be ready.