There is a secret to how white and crisp the lotus root is after blanching. We need to soak them in cold water for more than ten minutes immediately. The color of lotus root will turn white, and it tastes particularly crisp. Generally, we need to soak in cold water to make cold dishes and stir-fry dishes. The same is true of lotus root. You don't need to cook the lotus root for too long, just cook it for three to five minutes. After cooking, be sure to take it out immediately and soak it in cold water, especially ice water. The colder the water is, the whiter the lotus root is, and it tastes particularly crisp. We can prepare a basin of water in advance and put it in the refrigerator for refrigeration.

prepare a pot of cold water, wash the lotus root, remove the middle part, and cut into 3mm thin slices. Sliced lotus roots should be put into prepared cold water immediately, which can effectively prevent food from being oxidized. After slicing lotus root, soak it in cold water and cook it in hot water. We need to add white vinegar to the water where the lotus root slices are boiled. Blanch the lotus root slices with 2 teaspoons of white vinegar in boiling water, and then blanch the sliced lotus root slices in boiling water for about 1 minute. In the process of blanching, we need to pour out the cold water just released from the lotus root slices and replace it with a new pot of cold water.

blanched lotus root slices should be put into prepared cold water in time. Take out the completely cooled lotus root slices and drain the excess water. Add a little salt to make lotus root slices white, tender, beautiful, crisp and fragrant. Peel off the skin of the tender lotus root first, then cut the lotus root into .3 cm thick slices, and then rinse the lotus root twice for use. Put an appropriate amount of water into the pot, bring the water to a boil, then put 3ml of white vinegar and lotus root into the pot, boil the lotus root for 3 seconds with medium heat, and then immediately soak it in ice water for 1 minute. Add salt, sugar, white vinegar and chicken juice into lotus root, stir well, and then let stand for 5 minutes.

after 5 minutes, put pickled pepper, millet pepper and chopped green onion on the surface of lotus root, and finally pour hot oil on it, stir well and serve. When mixing lotus roots, be sure to add a little chicken juice and sugar, because these two flavors can increase the umami flavor of lotus roots, thus making them more crisp to eat and more fragrant to smell. After the lotus root is soaked in water, it must be soaked in ice water for 1 minute, which can make the lotus root more brittle. If this step is omitted, the taste of lotus root will be greatly reduced. You must learn this trick to ensure that the lotus root is white and delicious.