In order to prevent the lotus root from turning black, try to isolate it from contact with the air. The following methods are:

1. Prepare a basin of water, add some edible salt, and soak the lotus root in it after cutting it. in salt water. In this way, the lotus will not turn black.

2. Method 2: For peeled lotus roots, prepare a basin of water, pour some vinegar into it to make dilute vinegar water, then soak the lotus roots for about 5 minutes, then pick them up and dry them. , so it won’t change color.

3. Soak the lotus roots in water and add a spoonful of salt to the water. In this way, the soaked lotus roots will not turn black.

4. Because lotus root is rich in iron, it will oxidize when exposed to heat and the color will turn darker. Therefore, it is best to use ceramic or stainless steel utensils for cooking, and avoid using iron pots, aluminum pots and iron knives to reduce oxidation and blackening. ?

Teach you how to stir-fry lotus root:

1. Prepare the ingredients

2. Remove the outer skin of the lotus root, clean it, and cut it into long pieces with a hob. , cut the red pepper with a diagonal knife

3. After the pot is heated, add the prepared oil, put the shredded lotus root and ginger into the pot, drop in a little vinegar at the same time, and stir-fry a few times quickly. Then add a little water and cover the pot;

4. Cover the pot and simmer for more than ten seconds. Open the lid, add salt and a little MSG (you can leave it out), and stir well.