1. Too thick lotus root slices contain too much water, so they won't be too brittle when fried. It is suggested to cut the lotus root slices into .3 cm thickness, and the fried lotus root slices will be thinner and more crisp to eat. Fried only once: fried lotus root slices will not be crisp enough. After frying the lotus root slices for the first time, burn the oil to 7 ~ 8% heat, and the lotus root slices will be more brittle after half a minute of re-frying. If fried lotus root slices are cut too thick, it will lead to.

2. If only flour is used in the batter for pasting lotus root slices, the lotus root slices will become soft after being cooled. It is suggested that flour and starch should be mixed according to the ratio of 2:1, and then an egg should be added. The prepared batter is easier to crisp after frying, more brittle to eat, and will not soften quickly after cooling.

3. The fried lotus root slices are not crisp enough, probably because they are only fried once. The lotus root slices that you want to fry are more crisp. After frying the lotus root slices for the first time, burn the oil to 7-8% heat and fry for about half a minute.