Sautéed lotus root slices. It can be blanched or not. Soaking the flowers in water removes some of the gooey stuff on them. More crisp. Without blanching it is fried. Sticky.

You don't need to blanch the sliced lotus roots for frying. Soak them in white vinegar for a few minutes to prevent the lotus root slices from discoloring and becoming crispy.

Minute green onion leaves, cut ginger into small pieces, peel lotus root and cut thin slices;

Soak lotus root in white vinegar for 5 minutes to avoid discoloration; heat oil in a pot and stir fry green onion and ginger slices;

Pour slices of lotus root into the pot and stir-fry; add water while frying and pour slowly.

When the fried lotus root slices are somewhat transparent and not firm, sprinkle salt and stir well;

Sprinkle the scallion leaves into the pan and mix well.