1. When stewing lotus roots, you should choose some relatively mature lotus roots. For example, mud lotus roots are more mature than white lotus roots and are easier to stew than white lotus roots. Some white lotus roots are still crispy after being stewed for two hours, which is related to their maturity.

2. Be sure to drop white vinegar when stewing lotus roots. White vinegar can soften the cuticle on the surface of the lotus roots. Then boil over high heat and then stew over medium heat. If you are stewing with meat, you should stew over low heat. If you are stewing alone, Lotus root, about half an hour is enough.

3. The lotus roots should be soaked in water before stewing to prevent them from turning black during the stewing process. The color of the stewed lotus root slices will be very white, tender and beautiful. Therefore, white vinegar should be used before stewing the lotus roots and during the stewing. All need to be added to ensure that the stewed lotus root is white and powdery.