The steps for frying lotus root strips are as follows:

1. Ingredients preparation

Preparation: 1 section of lotus root is enough. The seasoning is: 2 spoons of tomato sauce, 2 spoons of sugar, 1.5 spoons of white rice vinegar, 40 grams of flour, a little white sesame seeds, 5 grams of salt, and an appropriate amount of cooking oil.

2. Preparation steps

2.1 Handle the ingredients

Wash the lotus root slightly and cut off both ends with a knife; use a paring knife to peel off the skin of the lotus root. .

After peeling off the skin, take it to the faucet and rinse it briefly; put it on the chopping board and cut it into strips.

2.2 Fried lotus root strips

Heat oil in a pan. Add an appropriate amount of cooking oil to the non-stick pan, turn up the heat and heat the oil until it is 50% hot. Insert clean wooden chopsticks into the hot oil until bubbles appear around the chopsticks.

2.3 While waiting for the oil to heat up, we can first paste the lotus root strips. Take the cut lotus roots out of the water and drain them slightly. Then add the mixed batter and flip it with chopsticks to ensure that all the lotus root strips are covered with batter.

2.4 After the oil is hot, turn to medium-low heat. Put the batter-dried lotus root strips into oil and fry. During the frying process, it is best to remove all the lotus root strips to prevent them from sticking together.

2.5 After frying for a few minutes on medium heat, faint lines of fire began to appear on the surface of the lotus root strips and then turned to high flames. Fry the lotus root strips until golden brown, take them out and place them on a drain rack to control the oil. Then add the remaining lotus root strips to the pot in the same way and fry until golden brown, remove and drain.

3. Mix the batter and sweet and sour sauce

3.1 Take a clean small bowl, add 40 grams of flour and 5 grams of salt into the bowl, and stir evenly with chopsticks. Then add water in small amounts to the bowl, stirring while adding water, until the dry flour turns into a batter. Just put the chopsticks in so that the batter can hang on them. Or if you feel that there are no more lumps in the dough, just put a piece of lotus root in it so that it can hang on to the paste.

3.2 Next, take a small bowl and put 2 spoons of sugar, 2 spoons of tomato paste and 1 and a half spoons of white rice vinegar in the bowl. Their weight ratio is about 2:2:1.5. This ratio is very popular. Of course, you can also increase or decrease the amount of sweet and sour according to your own taste.

3.3 After placing it, use a spoon to stir the tomato paste, white sugar and white rice vinegar evenly and set aside.

4@Seasoning

4.1 Add a little cooking oil to the pot, turn up the heat and heat the oil until it is 50% hot. After the oil is hot, turn to medium heat, pour the prepared sweet and sour sauce into the pot and stir-fry. When the sweet and sour sauce in the pot starts to bubble, add the fried lotus root strips into the pot and stir-fry.

4.2 After stir-frying evenly and all the lotus root strips are coated in sweet and sour sauce, sprinkle a little white sesame seeds into the pot and stir-fry evenly.