Material preparation: lotus root, onion, salt and sugar.

1, peeled lotus root, washed with clear water, drained and sliced.

2, the oil in the pot first, remember the hot pot and cold oil here.

3. Then quickly pour in the lotus root slices and stir fry.

4. After seeing the lotus root slices change color, you can start to add seasoning, salt, sugar and monosodium glutamate to taste at this time.

5. Then add the chopped green onion.

6. The last dish can be loaded.

Method of selecting lotus root:

1, look at the lotus root

Crispy lotus root with dark color, yellow skin and no luster: white skin, smooth and fresh, bruised and pitted on it, ugly, and dry and dehydrated.

2. Nodal spacing

Choose a long-distance lotus root node, which is the distance between lotus root nodes. This distance represents the maturity of lotus root. The longer the maturity, the better the taste.

Touch it

It just touches the surface. It feels rough and there are many pockmarks. This is pink lotus root. Breaking up is very important. Break the lotus root slowly. If a lot of silk is pulled out one by one, it is pink lotus root.

4. Land

When selecting, it is best to choose lotus roots with moist soil. Lotus roots with wet soil are well preserved, while lotus roots without wet soil represent treated lotus roots.