Stir frying lotus root slices should be optimized to produce a crisp texture. In order to get a crisp texture, you need to start by choosing the right kind of lotus root. Choosing Crisp Lotus Root: 1. Whether it's crispy or noodle root, it's best to choose the first three short, thick sections of a whole lotus root, as they will be more tender. 2. A lot of the thin, long, small, and slender ones are crispy lotus roots. Break a small piece of raw lotus root taste, if the taste is more astringent basically starch content is higher than sugar, also known as powder lotus root, the taste is more sweet because the starch content is lower than the sugar content, so it is known as crispy lotus root. 3. look at the skin to see the lotus root holes: from the outer skin, the surface of the lotus root is generally dark; crispy lotus root is white in color. Through the root holes can also distinguish between the pink lotus root or crispy lotus root, the lotus root will appear after cutting the root holes, we can compare the number of root holes to distinguish between the pink lotus root has 11 holes, the crispy lotus root has 9 holes.

Small fried lotus root:

Preparation:

Lotus root 200 grams, 3 grams of ginger, 1 red pepper, 2 shallots, 50 grams of water, 1 teaspoon of salt.

Methods:

1. Thinly slice the lotus root and soak it in water for a while (you can put a few drops of white vinegar in the water) to make sure it doesn't oxidize and to make it crispier.

2. Chopped green onion, white onion green separate. Ginger chopped, chili pepper diced. Start the pan, add the minced green onion white ginger and stir fry to get the flavor.

3. Add lotus root slices, add water several times, each time when the pot is about to dry add some, do not add at once. Stir fry until the lotus root slices transparent.

4. Add red pepper, green onion, salt. Stir fry evenly.

Technical summary:

1. cut lotus root should be soaked in water, add the right amount of white vinegar, blanch before frying, not only to maintain the white color of the lotus root, but also to ensure the crisp texture.

2. When frying lotus root, add water while frying to avoid sticking to the pan.