Lotus root needs to be blanched, but not directly blanched, otherwise it may cook away all its own fragrance. The correct way to blanch is as follows:

Clean the lotus root, remove its skin, and then cut it into slices, soaked in water, about three minutes after soaking, and then pour the pot into the right amount of water, and wait until the water boils and then add the right amount of white vinegar, soaked lotus root placed in a pot for blanching for 15 seconds, and then put the lotus root through the once in cold water, put on the It's a good idea to keep it in a cooler place and set it aside.

Lotus root after blanching, it is particularly easy to cook, then stir-fry over high heat for 20 seconds, and then add an appropriate amount of salt and vinegar and stir-fry evenly, you can get out of the pot.

Selection tips for lotus root:

Eating lotus root, we should select the skin is yellowish-brown, meat fat and white, if black, there is an odor, it is not suitable for consumption. Choose root short, root body thick as good, from the root tip count up the second section of the root is best.

Reference: Baidu Encyclopedia - Lotus Root