Cool Lotus Root Practice: young lotus root shredded, blanched in boiling water, picked up and drained, with salt, sugar, white vinegar, monosodium glutamate and mix. Characteristics: color and elegance, eat to rustle, crunchy appetizers, blanching lotus water with sugar, can be a tea, but also has a tonic effect.

The fish fragrant lotus root practice: first sugar, vinegar, spicy, pepper, soy sauce, onion, garlic, ginger rice, monosodium glutamate (MSG), starch blended into "fish fragrant" seasoning standby. Lotus root into the clear oil pan stir fry for a few moments, under the seasoning quickly stir fry and mix well, you can start the pot. Characteristics: Eat spicy and crispy, with a good flavor.

Fresh Lotus Root Chicken Slices practice: chicken breast batch into thin slices, to starch, egg white hanging sauce into the clear oil pan and stir-fry break, from the pot to be used. Tender lotus root cut into thin slices, stir-fry for a few moments in a clear pan, pour in the chicken slices to be used, add salt and monosodium glutamate, and then drizzle a little yellow wine, stir-fry quickly, sprinkle parsley and mix well to start the pan. Characteristics: This dish is green and white, chicken tender lotus root crispy, extremely delicious.