The optimal blanching time of lotus root slices is 1-2 minutes. It won't take long, because lotus root itself is a raw food, so don't worry about being undercooked. If the blanching time is too long, the lotus root slices will become soft and lose their crisp taste.

At the same time, when blanching lotus root slices, be sure to wait for the water in the pot to boil before putting the lotus root slices into the pot. Cold water will affect the taste of lotus root slices. After blanching the lotus root, take it out in time and soak it in cold water, which will make the lotus root taste more crisp.

Lotus root mixing method not easy to turn black

When many people make cold lotus root slices, they will find that the finished lotus root is dark in color and very unsightly. This is because the substances in the lotus root are oxidized in the process of contact with air, so they turn black. It is best to soak the sliced lotus root in clear water in time, and appropriate amount of white vinegar can be added to the water to make its color better.