The way to stir-fry lotus root without turning black is as follows.

Cut lotus root slices can be blanched in boiling water, and then add cold water, high heat boiling, so that the substances in the lotus root slices inactivated, in the fried lotus root in the time will not turn black, but the blanching time must be controlled, generally 2-3 minutes the best, the time is too long, it will affect the crunchy lotus root slices, the nutrients will also be damaged.

If you don't soak in vinegar water and don't blanch, you can add a little white vinegar directly to the fried lotus root and stir-fry it quickly over high heat, which prevents the lotus root from turning black in the process of stir-frying.

Put the lotus root slices into the vinegar water inside the soak for about 10 minutes, so that the fried lotus root can keep the bright white color without turning black.