stir-fried lotus root slices

1

Prepared ingredients.

2

Wash and slice lotus root, cut ginger into pieces, and cut green onions into sections.

3

Soak the chopped lotus root slices in water for a while. (You can give some white vinegar in the water)

4

Saute the shredded ginger in hot oil until fragrant, pour in the lotus root slices and stir fry over high heat.

5

Stir fry and add some water.

6

Season with a little salt before taking out the pan and sprinkle with chopped green onion. (You can also stir in a thin sauce and stir fry in the pan)

1 Cut the tender lotus root into thin slices, add it into the pan and stir-fry, stir it a few times, add appropriate amount of salt and monosodium glutamate, and immediately remove from the pan. In this way, the fried lotus root slices will be as white as snow, crisp and juicy. 2: After the lotus root slices are cut, soak them in clear water. On the one hand, wash away the sticky substances in them, and on the other hand, prevent them from discoloring and stir-frying until they look unattractive. 3: Avoid using iron when cooking lotus roots, which will make the lotus roots black. 4: If the lotus root slices become more sticky when frying, add a little water while frying. Not only is it easy to stir-fry, but the fried lotus root slices are white and tender. 5: Slice lotus root and place it in a bowl. Put water in the bowl, add some white vinegar to soak for a few minutes, and remove it for later use. 4: If the lotus root slices become more sticky when frying, add a little water while frying. Not only is it easy to stir-fry, but the fried lotus root slices are white and tender. 5: Slice lotus root and place it in a bowl. Put water in the bowl. Add some white vinegar to soak for a few minutes and remove it for later use.