We all know that lotus root is a relatively common food, and there are many ways to make it. Fried lotus root slices is one of the simplest ways. It tastes crispy, sweet and delicious, and has a deep flavor. Be liked by people. Some people's fried lotus root slices are not very crispy, so why are the lotus root slices not crispy? Let’s take a closer look below! Why are the lotus root slices not crispy? Selection of lotus roots

Be sure to choose crispy lotus roots and try not to choose noodle lotus roots.

When choosing lotus root, choose 7-hole lotus root for soup and 9-hole lotus root for cold dressing and stir-frying. When selecting lotus roots, pinch them gently with your hands. If they are crispy, they are suitable for frying. Don't worry about the acid as it has evaporated. Cooking time and method

Lotus root is crispy, sweet and especially delicious, but the lotus root made by some people is not very crispy. Although lotus root can be divided into noodle lotus root and crispy lotus root, if it is cooked for a short time, For example, when it comes to fried lotus root slices, the difference between noodles and crispy ones is actually not that big.

If you do not stir-fry, but stir-fry and other cooking methods, reducing the cooking time of the lotus root will keep it crispy. Only long-term cooking, such as lotus root and pork ribs soup, requires long-term stewing. Lotus root, the texture of lotus root will be very noodles. How to make lotus root slices crispy

If you want to make lotus root slices very crispy, you must choose the right lotus root. Many of us have not noticed it. In fact, there are many varieties of lotus root. , you can also tell whether it is a noodle lotus root or a crispy lotus root by looking at the number of holes.

If you want fried lotus root slices to be crispy, first choose nine-hole lotus root. The texture of nine-hole lotus root is crispy, while the texture of seven-hole lotus root is noodles. Therefore, if you want to stir-fry or salad, you must choose nine-hole lotus root. Lotus root to buy.

In addition, if you want the lotus root slices to be crispy and refreshing, when choosing lotus roots, choose ones with white skin rather than yellow ones. You also need to pay attention during the cooking process. Lotus roots are very easy to oxidize and turn black. Therefore, after removing the skin and cutting into slices, be sure to soak them in water at any time to prevent oxidation, blackening and loss of crispness.

First boil the lotus root slices in water, then take them out and cool them quickly. This step cannot be omitted. This step can also increase the crispness of the lotus root and make it more delicious. How to make crispy lotus root slices

Ingredients: lotus root

Ingredients: green onions, garlic slices, balsamic vinegar, very fresh soy sauce, white sugar, salt

Start Preparation:

1. Cut the lotus root into thin slices, not too thin. I usually cut them into about 3 mm. After cutting, wash the lotus root slices twice to wash away the starch inside.

2. Pour an appropriate amount of oil into the pot, add the green onions and stir-fry until they change color. Turn to high heat and add the lotus root slices. Stir-fry quickly for a few times. Pour in 3 tablespoons of balsamic vinegar and 4 tablespoons of white sugar. , stir-fry a few times quickly. (It takes about 1 to 2 minutes to add the ingredients and stir-fry. The lotus root slices can be cut into pieces. The texture will not be too crispy after frying for a long time.)

3. Pour in a little before serving. Very fresh soy sauce, add sliced ??garlic, stir-fry quickly and serve. Tips for making lotus root slices

1. Washing off the starch on the lotus root slices will not only make the surface of the fried lotus root slices clearer, but also make the texture crisper. If you like it crisper, you can soak it in water. But this will also cause the loss of some lotus root aroma, so I usually just wash it.

2. Adding vinegar in advance will also increase the crispy texture.

3. Stir-fry the lotus root slices for a short period of time until they are raw, which is also one of the reasons for the crispy texture. Because lotus roots can be eaten raw, but they will have a slight raw taste, so frying them until they are raw is the best. good. Prolonging it for too long will also cause the taste to deteriorate.