1, not needed. Lotus root itself contains a lot of starch. Before hanging and frying, just wash the lotus root slices with clear water several times. The fried lotus root slices taste crisp, but the lotus root inside is very fresh and tender. If you blanch in advance, you will lose the crispy taste.

2. Mix the batter with starch and flour: If you want the lotus root slices to be crisp, be careful not to use only flour when mixing the batter. It is best to mix starch and flour 1:2, add some salt, and slowly add water and stir until you can draw it. This batter is more brittle when fried.

3, add eggs: Add eggs to the batter of fried lotus root slices, which will be more crisp, because mucin in the egg liquid absorbs a lot of air, so that the paste is full of gas, and when heated, it escapes due to expansion, making the skin of fried lotus root slices more fluffy and full, and more crisp.

4. Stir-fry: The lotus root slices to be fried are crisp. You can fry the lotus root slices first, then heat the oil to 70% to 80%, and fry for about half a minute, which will be crisp.