2, because the lotus root is a starchy dish, blanching can remove part of the starch, will not be sticky, and then fried up very crispy and crisp, good taste. Plus lotus root cut, in the air will oxidize, will become black, blanching will change back to the original color, does not affect the color of the dish. Plus the lotus root after blanching has been eight minutes cooked, and then the pot for seasoning stir fry a few times can be, lotus root is still crisp.