Lotus root blanching for 2-3 minutes is crisp and tasty.

Cool lotus root slices can be blanched in 2-3 minutes, not too long, because lotus root itself is a food that can be eaten raw, there is no need to worry about the problem of undercooking at all. If the blanching time is too long, it will cause the lotus root slices to become soft and lose its crispy flavor.

Lotus root cooking notes

1, in the lotus root of the knife, when the lotus root, to try to cut the lotus root a little thinner.

2, the slices of lotus root for stir-frying, stir-frying time is not too long, so as to avoid the slices of lotus root texture becomes not crispy.

3, on the lotus root slices for the preparation of the time, in order to lotus root slices do not black, first with white vinegar added to the way of boiling water to deal with it, and then put the lotus root slices into the brine in the soaking for 5 minutes can be.