Lotus root needs to be blanched, but it can't be blanched directly, otherwise its fragrance may be boiled off. The correct blanching method is as follows:

Clean the lotus root, peel it, cut it into pieces, soak it in water for about three minutes, then pour an appropriate amount of water into the pot, add an appropriate amount of white vinegar when the water boils, put the soaked lotus root in the pot and blanch it/kloc-0.5 seconds, and then soak it in cold water again for later use.

Lotus root is particularly easy to cook after blanching, so stir-fry for 20 seconds on high fire, and then add appropriate amount of salt and vinegar to stir-fry evenly.

Selection skills of lotus root:

Eat lotus roots, choose the kind with yellow-brown skin and thick white meat. If it is black and stinks, it is not suitable for eating. It is better to choose the lotus root with short nodes and thick body, and the second node is the best from the tip of the lotus root.

Reference to the above content: Baidu Encyclopedia-Lotus Root