Sweet and sour lotus root slices this dish is very delicious, with a crunchy texture, for those who like to eat this dish can learn how to do it yourself and often do it at home. The practice of this dish is in fact very simple, only a few minutes to be able to make this delicious sweet and sour lotus root slices, the following to introduce the correct way to do it: do sweet and sour lotus root slices, do not make a mistake, keep in mind the two tricks, lotus root slices crisp and refreshing.

The first step is to cut the lotus root slices. Scrape off the skin of the lotus root, wash it with water a few times, if you fry it now, you can put it inside the plate, if you still need to wait for a while before frying then you need to soak the lotus root slices in water, to be soaked in water all the time, otherwise oxidation is easy to occur, it will make the lotus root slices black, not only will it affect the taste, but also make the color unattractive, affecting the appetite.

The second step of fried lotus root slices. Inside the pot pour in the right amount of cooking oil, add the right amount of chopped onion to stir fry the flavor, and then put the lotus root slices into the pot and stir fry. Note that in the stir-fry slices of lotus root should pay attention to while adding water while stir-frying, and each time the amount of water should be controlled, as far as possible to pour some water. Some people may pour in a lot of water at once, this is the wrong approach, want to make the lotus root slices have a crispy texture must be a small amount of water, this is a very important point.

The third step is to add the sweet and sour sauce. This dish to do a good job, the sweet and sour sauce is actually a more important issue, the general ratio of sugar and vinegar is 1:2, mix well together, and then pour the sweet and sour sauce into the pot. Then prepare a bowl, add some starch in the bowl, add water and mix well, water starch into the pot for thickening. Stir fry evenly can also be directly on the plate out of the pot.

Now know sweet and sour lotus root slices of this dish should be how to do? In addition to not making the mistake of "adding water at once", you also need to keep in mind two tips, so that you can stir-fry crispy and refreshing sweet and sour lotus root slices.

First, pay attention to the thickness of the slices of lotus root. When cutting lotus root slices, the thickness must pay attention to, can not cut too thick, if too thick, lotus root slices will not be easy to fry, but also can not cut too thin, lotus root slices thickness is about 0.2 centimeters is more appropriate.

Secondly, the time of frying lotus root slices should not be too long. In the fried lotus root slices should pay attention to control the time, frying time can not be too long, because the main thing to do this dish is to keep the lotus root slices crispy taste, if frying time is too long then it is possible to let the lotus root slices fried too old, so it is necessary to control the time.

Some people may be worried that the lotus root slices fried time is too short if the lotus root slices are not fried, in fact, do not worry about this problem, lotus root raw can eat, not to mention that we also fried. If you are really worried about it, you can add a blanching step in advance, you can first put the slices of lotus root in the pot to cook a little, cooking time of lotus root slices in three minutes or so, boiled and put in cold water to soak, and so the water drained and then put into the pot to fry

This is the first time that I have ever seen a lotus root sliced in a pot.