Steamed lotus root slices need to be blanched.

The lotus root is one of the common vegetables in life, because of its rich nutritional value by the people's favorite, generally common practice is to stir-fry lotus root slices, simple and delicious, but in the stir-fry lotus root slices before a lot of people have such a question is the stir-fry lotus root slices before the need to blanch, in fact, blanch a little bit of lotus root slices and then stir-fry then taste will be more crispy and tender, crisp and tasty a little; lotus root slices do not blanch! Directly fried easy to black, blanched lotus root slices and then fried can maintain its white color, more appetizing.

The slices of lotus root blanching time does not take too long, the water boiled after the slices of lotus root can be placed in the pot, but also in the pot before the use of vinegar soak a little bit, so as to avoid the slices of lotus root black, lotus root slices in the pot after the rapid over the water again, and then put it out into the cool water to cool down can be, so that fried lotus root slices not only the color of the fresh and tender, and also the taste is also very good.

How to clean lotus root:

1, will buy back the lotus root, first a section of a section from the section of the break, the section and section connected to the place to cut down.

2, remove the ends of the lotus root with water rinse clean.

3. Peel the lotus root with the help of a tool and rinse it with water after peeling.

4, will be peeled, cleaned lotus root on the board, you can cut directly into a round slice, you can also cut a vertical cut, and then sliced, slicing time to thin and thick, so that it is easy to cook together.

5, the cut lotus root slices into the basin, and then soak in water, soak, put some salt in the water, soak for about an hour out, clean lotus root in the water and then rinse a few times, you can put into the draining basket inside the water, and then put into the plate spare, so that the root is thoroughly clean.