Lotus root is very white, but many people find it easy to turn black when frying lotus root. This is because no one has mastered the correct method. Lotus root is crisp in advance and tastes better. It can be fried with pork and can be matched according to personal preference. This time, I want to share with you a method of frying lotus root slices. If you like it, you can learn from it and guarantee you.

Spare ingredients: lotus root 1 knot, sweet red pepper 1 piece, a little salt, 3 cloves of garlic, white vinegar 1 spoon, and a little chicken essence;

Production process: the first step, lotus root section, choose nine-hole lotus root, which is more suitable for cooking. Peel the lotus root and wash it. If it is mud lotus, remember to clean the hole to avoid getting dirty;

Step 2, clean the lotus root, cut it into thin slices, prepare a bowl of cold water, add a spoonful of white vinegar, soak it in the cut lotus root slices for 10 minute, and prepare the ingredients in the process;

Step 3, after cleaning the sweet red pepper, remove the roots, shred the red pepper, remove the pepper seeds, cut the red pepper into small pieces, peel and cut the garlic, prepare all the ingredients, then start cooking and add oil to the wok;

Step 4, add red pepper and garlic cloves after heating with high fire, stir-fry with low fire to give fragrance, and when the fragrance is distributed, directly put the lotus root slices soaked in water into the pot, and turn to high fire to stir-fry quickly 1 min;

Step 5: Cook a spoonful of white vinegar along the edge of the pot, stir-fry evenly, add a spoonful of salt to taste, stir-fry until it tastes good, then pour in a spoonful of water, stir-fry quickly, and add a little chicken essence before cooking, and the dish will be cooked.

Let me sum up: lotus root has nine holes and seven holes. Seven-hole lotus root contains more starch, which is more suitable for stewing, while nine-hole lotus root is crisp, tender and juicy, and it is completely acceptable to eat raw. So many people say that their fried lotus roots are not delicious. A large part of the reason is that the lotus root is not selected correctly. First of all, we should choose lotus root correctly. Secondly, cooking should also use skills and methods to master in place.

1, stir-fried lotus root directly into the pot? No wonder it's easy to blacken and stick to the pot. The chef taught me 1 the trick. After slicing the lotus root, soak it in cold water with white vinegar in advance, so that the lotus root can be isolated from oxygen, keep white and not turn black. White vinegar is added to make the lotus root more brittle, so it is also essential.

2, the lotus root should be cut as thin as possible, frying in the pot can save time, stir-fry in a short time, the lotus root is more crisp and delicious, and white vinegar is added in the process of frying to maintain a crisp taste, so it is essential to put it in, with a faint sour taste. Lotus root tastes better;

3. Choosing sweet red pepper is to take care of children's appetite. If you are an adult, you can choose spicy pepper, which is more fragrant, and garlic cloves are indispensable, which can enhance the overall fragrance. This dish doesn't need much seasoning, and you don't like chicken essence.

If you think fried lotus root is not bad, welcome to collect and learn or share it with more people in need!