1: Cut the tender lotus root into thin slices, stir-fry in a pot, stir-fry a few times, add appropriate amount of salt and MSG and serve immediately. The lotus root slices fried in this way will be as white as snow, crisp and juicy.

2: After cutting the lotus root slices, soak them in clean water. On the one hand, they will wash away the sticky substances, and on the other hand, they will prevent them from changing color and frying them to make them look unsightly.

3: Avoid using iron utensils when cooking lotus roots, as this will make the lotus roots turn black.

4: If the lotus root slices become sticky the more you fry them, you can add a little water while frying. Not only will it be easier to fry, but the fried lotus root slices will be white and tender.

5: Slice the lotus root and put it in a bowl. Put water in the bowl and some white vinegar to soak for a few minutes. Take it out and set aside.

6: Lotus root contains tannins. After lotus roots are cut and peeled, they will turn brown when exposed to air. Through oxidation, the phenols in tannins produce quinone polymers to form brown pigments, also known as melanins. To prevent discoloration, peel and cut them and soak them in clean water or light salt water to isolate them from the air and prevent oxidation. In addition, tannins and metals produce dark tannin salts, which turn blue or dark green when exposed to iron. So it is best to use stainless steel pots.