Accessories: a little chopped green onion, 1 teaspoon soy sauce, 2 teaspoons white vinegar, 3 teaspoons white sugar, 1 teaspoon chicken essence, 1 teaspoon salt.

Step 1: Peel the bought lotus root, wash it, cut it into pieces of about 1 cm, and chop the chopped green onion;

Step 2: add a proper amount of water to the pot, and pour the cut lotus root into cold water for later use, so that the diced lotus root will be very crisp;

Step 3: Take a small bowl, add 1 teaspoon of soy sauce, 2 teaspoons of white vinegar, 3 teaspoons of white sugar, 1 teaspoon of chicken essence and 1 teaspoon of salt, and stir evenly until the sweet and sour juice is collected;

Step 4: add oil to the hot pot, cook until it is half cooked, add diced lotus root, stir-fry until it is broken, then pour the sweet and sour juice in the bowl into the pot, stir-fry the seasoning and diced lotus root thoroughly, so that each diced lotus root is covered with seasoning, then prepare half a bowl of water starch, stir-fry and shape;

Finally, sprinkle some chopped green onion on the fried diced lotus root and serve.

Autumn and winter are the best seasons to eat lotus roots. The ingredients are also easy to buy and the production process is simple. Novice Xiao Bai can start easily. Seeing this, are you itchy and ready to buy ingredients to show your talents? Don't worry, the next gourmet will teach you how to choose lotus roots first.

Good lotus root depends on its shape first. Lotus root with full shape is a good quality lotus root. If its shape is uneven, it is not recommended to buy it.

Secondly, we can observe the distance between lotus festivals. The longer the distance between lotus nodes, the longer the lotus root will grow. This kind of lotus root will have a soft taste and is generally used to make lotus root ribs soup. On the other hand, if the distance between lotus nodes is short, it means crisp lotus root, which is suitable for appetizers, cold dishes or stir-fried dishes.