1. Soak in vinegar and water. Everyone knows that the skin of lotus root is actually a protective film. Its main function is to prevent the lotus root from being oxidized in the air and soaked in water. However, when frying lotus root slices, people often don’t like to eat them and will peel them off, so after we peel the lotus root slices, we can put the cut lotus root slices and soak them in diluted vinegar water for 7 to 8 minutes. , this can keep the lotus root slices nice and bright white.

2. Blanch the lotus root slices in boiling water, add cold water to the pot, boil the water over high heat, then put the cut lotus root slices into the pot and blanch for about 2 to 3 minutes. This can deactivate the substances in the lotus root slices and prevent the lotus roots from turning black when fried. I would like to remind everyone that the time for blanching lotus root slices should be controlled within 2 to 3 minutes, because too long time will affect the crispness of lotus root slices and also destroy the nutrients in them.

3. When frying lotus root slices, you can add an appropriate amount of white vinegar. Everyone knows that lotus root slices can be eaten raw, so we should not fry them for too long when frying lotus root slices, because this can The texture of the lotus root slices can also prevent the lotus root slices from turning black during the frying process, so we add some white vinegar when frying the lotus root slices. This can not only prevent the lotus root slices from turning black during the frying process, but also make the lotus root slices taste better. The taste is crisper.

4. Soak the lotus roots in salt water, put the cut lotus roots into a basin of clean water, and then add an appropriate amount of salt to the basin of water and stir. This process should last 5 to 6 minutes, so The lotus root slices can maintain their translucent color after being fried.