Stir-fry lotus root, soak with salt and soak with vinegar is not right, remember these 2 points, lotus root is white and brittle, not black

In summer, there are a variety of seasonal dishes, beans and eggplants are tired, so why not try the crispy lotus root. Eating lotus root in summer can not only enjoy the deliciousness, but also supplement nutrition. Among them, vitamins, dietary fiber, calcium, phosphorus and iron, etc., are rich, eat more to cool off the heat, strengthen the spleen and appetize.

Think about it, there are quite a few ways to make lotus root, stir-frying, soup, cold mixing, making hot pot, etc., each of which is delicious! The weather is getting hotter and hotter, I don't want to stay in the kitchen for too long, I like to make something simple, fried lotus root is quite simple, put into the pot, add seasoning, stir-fry a little can be out of the pot.

However, when stir-frying lotus root, many people also encounter problems, how can it be black when stir-fried, and how can it not be crispy enough when stir-fried? Many friends will use some tips before this, such as using salt bubbles, or using vinegar bubbles, in fact, it is not right, remember the following 2 points, white and brittle not black.

【Small fried lotus root】

Used: lotus root, carrot, green pepper, green onion and garlic, white vinegar, salt, chicken essence, oyster sauce, cooking oil

1. The outer skin of the lotus root, after we cut it off, and then cut the lotus root into thin slices, the cut lotus root, must not be placed casually, but soaked in salt water, which can prevent blackening, but also make it more crisp, this is the first trick.

2. Next, slice the carrots, cut the green peppers into slices, cut the green onions and garlic for later use. Boil water in a pot, put a little white vinegar in after boiling, and then fish out the lotus root from the brine, pour it into the pot and blanch the water, blanch the water while adding white vinegar, which can also prevent the lotus root from blackening, which is the second trick.

3. Pour oil into a wok, pour the green onion and garlic into it after the oil is hot, stir-fry the aroma, put the carrot in it, and simply stir-fry a few times. After stir-frying until broken, we pour lotus root and green pepper into it, stir-fry until it is broken, and then season.

4. If you season it, in fact, there is no need to put too much, many people put bean paste, chili sauce, old soy sauce and so on, the taste is too heavy. I think you only need to put an appropriate amount of salt, chicken essence, a little oyster sauce for freshness, and finally add a little white vinegar, you can do it, after stir-frying evenly, you can turn off the heat, put it on a plate, out of the pan and eat!