Prepare ingredients for frying lotus root slices: lotus root, green pepper, red pepper, salt, white vinegar, cooking oil. Prepare a section of lotus root. It is best to seal the lotus root at both ends. Otherwise, if there is a gap, the inside will be oxidized and blackened.

And if you want to eat crispy lotus roots, it is best to prepare 9-hole lotus roots. If not, they will not be crispy no matter how you fry them.

Wash the lotus root, cut off both ends, remove the lotus root skin, and then quickly cut the lotus root into thin slices. Your hand speed must be faster. In addition, do not use an iron knife with a kitchen knife, otherwise it will change color when cutting.

Wash the cut lotus roots and soak them in water for ten minutes. This is to remove the starch on the surface of the lotus roots and ensure that the fried lotus roots are more refreshing.

Add an appropriate amount of water to the pot, bring to a boil over high heat, pour in a tablespoon of white vinegar, then pour the lotus root slices into the pot, and cook over high heat for half a minute.

When the time is up, take out the lotus root slices and quickly put them into ice water, then take them out and control the water for later use.

After preheating the wok, add cooking oil. After it is hot, pour the chopped green and red peppers into the wok and stir-fry for ten seconds. Then add the lotus root slices and stir-fry for another twenty seconds.

Finally, sprinkle an appropriate amount of salt, add a little hot water, stir-fry evenly and serve.

The process of frying lotus root slices is not difficult, but if you want to ensure the color and crispness of the lotus root, then when frying, the whole process must be high, and the hand speed must be fast, and the salt cannot be added at the beginning, it must be fried after the lotus root has been fried.

Put it in later, this can also prevent the lotus root from turning black.

Before frying the lotus root slices, blanch the lotus root slices in a pot and add white vinegar to the water. If you do this little trick, the lotus root slices will not change color and turn black. There are two benefits to doing this step. First,

If the lotus root slices are boiled, the frying time can be shortened. You can stir-fry the lotus root slices over high heat. If you fry the lotus root slices directly, you need to stir-fry the lotus root slices continuously in the pot. In this way, the lotus root slices are particularly easy to change color and turn black. The other is to boil the lotus root slices.

Adding white vinegar when cooking can make the lotus root slices crisper and taste better.