1, first peel the lotus root, cut it into strips, followed by adding some salt to marinate for a while. Ginger and garlic chopped into foam.

2, marinated lotus root with 4 spoons of flour, 2 spoons of starch, an egg, a little nand stir. Stir until each root strip on the lotus root sticky batter. Flour added little by little, if too dry can be moderate add some water.

3, frying pan add some more oil, when the oil temperature rises to pour the lotus root strips into the frying pan, deep-fried until the lotus root strips golden can be fished out of the oil control, oil control after a while can be loaded on the plate to eat.

Lotus root has the spleen and stomach, nourish the heart and tranquility, tonic blood and gas effect, is a good summer heat food, lotus root can also promote gastrointestinal peristalsis, so as to achieve the spleen, stomach, digestion and the role of the gas. Lotus root is quite delicious whether it is cold, fried to, stewed and boiled in soup.

Lotus root (Latin name: Nelumbo nucifera Gaertn, Yu Linglong), mountain lobelia water lily family plants. It is native to India and later introduced into China, where it is grown in Shandong, Henan and Hebei.

The underground stem of lotus is called lotus root, an aquatic vegetable, with a fat shape and joints, and tubular holes inside; it is divided into red lotus root, white lotus root, and sesame lotus root; red lotus root is long and thin, with a tawny and rough outer skin, less water, and not crispy; white lotus root is fat, with a fine, smooth, silvery-white appearance, and crispy, juicy and sweet meat; and sesame lotus root is pink in color, with a rough appearance, and contains much starch.