How to stir-fry lotus root slices without turning black:

Point 1: The key to stir-frying lotus root slices white is to add some water to fry, that is, add water immediately after putting it in the pot, and fry it a few times every time Add a little water, not too much water each time, so that the starch and water on the lotus root slices fuse to form a gravy-like soup to wrap the lotus root slices, so that the lotus root slices are not in direct contact with the metal, so that the fried lotus root slices will not blackened.

Point 2: Adding white vinegar instead of mature vinegar is also the key to making lotus root slices white. Vinegar is volatile, and adding vinegar at the end can keep the sourness better

Point 3: Cut lotus root slices Thinness and uniformity are the key to crispy fried lotus root slices in vinegar, so that the lotus root slices with consistent thickness will be heated evenly, crisp and delicious.