1, lotus root peeled off the skin should be cooked as soon as possible, to avoid oxidation and blackened lotus root slices. If you can not cook in time, you can put the lotus root into the vinegar soaked in water, to maintain the white color of the lotus root itself, fried lotus root slices while frying to add a small amount of water to the pot, so that fried lotus root slices white as jade will not change color. The sliced lotus root is easy to cook, 5 minutes can be cooked.

2, eat lotus root should be eaten in sections, the top sweet and crisp, blanched and cold fresh food; the second and third section of the slightly older, is a good raw material for soup, you can also do deep-fried lotus root folder; after the fourth section of the section is only suitable for frying or as a lotus root powder raw materials to use.

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