Sliced lotus root without blanching will have a crisper texture than blanched. You don't need to blanch the sliced lotus root beforehand, because it may cause the sliced lotus root to become old and lose its original crispy texture. You can soak it in water with white vinegar for a while before stir-frying it so that it won't turn black.

How to fry the lotus root will not turn black:

1, boiling water blanching lotus root. Prepare a clean pot, pour half a pot of water into the pot and boil over high heat, in the process of waiting for the water to boil, clean the lotus root and cut into lotus root slices. See the pot of water boiled after the lotus root into the pot blanching for about a minute, this can make the lotus root in the Dauphin oxidase inactivation, thus inhibiting the Dauphin to quinone conversion process.

2, add white vinegar. Prepare a clean large pot, then put the lotus root slices into the pot, then pour the appropriate amount of water into the pot to cover the lotus root slices, then add a few drops of white vinegar to the cool water, put the lotus root on one side to soak for a while. This acid can inhibit the catalytic effect of polyphenol oxidase. So that the lotus root will not be blackened and discolored, but also to maintain the white color.

3, soaked in salt water. First of all, cut the lotus root into slices and spare, and then prepare a clean large pot, then put the cut lotus root into the pot, and then pour the right amount of water into the pot to cover the lotus root slices. After that, add a tablespoon of salt and stir well, this can prevent the oxidation of the lotus root role. All the way to the pot to fry when fishing out to control the water can be.