1. The key to stir-frying lotus root without blackening is to add water immediately after the lotus root is put into the pot, and add water while frying. The amount of water added each time is moderate, so that the soup formed by the fusion of starch and water on the lotus root slices can wrap the lotus root slices, so that the lotus root slices are not in direct contact with metals.

2. In order to prevent the peeled lotus root from blackening, soak the peeled lotus root in dilute vinegar water for 5 minutes, then pick it up and dry it, so as to keep the jade white water tender and unchangeable.

3, add some vinegar when frying, do not put soy sauce, you can also ensure that the lotus root does not turn black.