1 to 2 minutes. Lotus root is a common vegetable, which is deeply loved by people because of its refreshing taste and rich nutrition. Blanching is an important step in boiling lotus. Lotus root tastes crisp and tender, but the fiber is thick and needs some time to soften. Therefore, when blanching, we must grasp the time to ensure the taste of lotus root and soften it. Generally speaking, the blanching time should be about 1 to 2 minutes. If the blanching time is too long, the lotus will become too soft and taste bad. If the blanching time is too short, the fibers of lotus leaves will not soften and the taste is not good. Besides blanching time, the temperature of blanching water also needs attention. Generally speaking, the water temperature of the blanching water should be in boiling water state, which can make the lotus vegetables soften faster. If the water temperature is not high enough, the lotus will take a long time to soften, which will affect the taste of the lotus. It should be noted that after blanching, lotus seeds need to be soaked in cold water for a period of time, which can make lotus seeds more crisp.