Our common lotus roots are divided into crisp lotus roots and pink lotus roots. These two kinds of lotus roots taste different. One is suitable for soup, and the other is suitable for cold salad and stir-fry. Don't make mistakes when choosing. The skin color of crispy lotus root looks lighter. After cutting, there are nine holes inside, with less starch and more water. The taste is crisp and juicy, and cold cooking is perfect. However, the skin of pink lotus root is generally brown, and there are seven holes after cutting, so the starch content of pink lotus root is more, and the taste is a bit astringent, which is more suitable for soup and stew. When buying lotus roots, you can choose according to your own needs. If you make the wrong choice, the taste of the cooked food will be greatly reduced.

The lotus root to be shared here is: slice the lotus root and fry it. If some details are not done well when frying lotus root slices, the fried lotus root slices are easy to oxidize and turn black, and the sales will be much worse. When frying lotus root slices, don't cook them in a hurry. We can soak the sliced lotus root in clear water and add a little white vinegar, which can effectively prevent the lotus root from oxidation and blackening. Fried lotus root slices are white, crisp, beautiful and delicious. Then season according to personal taste, add some oil and salt to stir fry, and add a little white vinegar and pepper to those who like hot and sour mouths. When frying lotus root slices, don't rush out of the pot, do one more step, the lotus root slices are crisp and crisp, and don't turn black! Let's take a look at the detailed practice.

Fried lotus root slices

Prepare ingredients: crispy lotus root, a little chopped green onion.

Prepare ingredients: the right amount of oil and salt.

Detailed practice:

1, lotus root peeled and washed, sliced, and then cut in half for later use.

2. Put the cut lotus root slices into water and soak them in a little vinegar to prevent them from oxidation and blackening.

3, the pot is hot, the hot pot is cold, and it is fried.

4. Stir fry for a while, add a little water, cover the lid, and simmer until the lotus root is born.

5, the soup is dry, the lotus root slices are cooked, add a little chopped green onion to decorate the fragrance, season with a little salt, and stir well.

Serve after serving. This is the home-cooked version: fried lotus root slices are ready. The fried lotus root slices are crispy and don't need too much seasoning. What you eat is the original flavor of lotus root slices. It is perfect to eat it in autumn and dry days. Stir-fry it briefly, and it will be served in 2 minutes. Crisp and refreshing, appetizing and delicious, it is a special food for people. Simple and delicious ways to share with you, if you like, you can try.

Lily food talks about cooking tips;

1, crisp lotus root is recommended for fried lotus root slices. The number of holes for cutting lotus root is nine, that is, crisp lotus root, which has less starch content, more water and crisp taste.

2. Cut lotus root slices are easy to oxidize and turn black. If you don't want to fry immediately, you can put it in clear water and soak it in a little vinegar to prevent the lotus root slices from oxidation and blackening.

3, lotus root slices can be eaten raw, so the frying time can not be too long, add some water to simmer until it is broken, seasoning can be out of the pot, the whole process can be 2 minutes.

4, because the taste of cooking is relatively light, if you like to eat hot and sour, you can add some vinegar and pepper to fry, which is also very appetizing.