When frying lotus root, how to do it so that it does not turn black and does not change color, teach you the correct way, and it is crispy and delicious out of the pot

Today I will share with you the home-cooked recipe of the sour and hot [hot and sour lotus root].

The steps are as follows:

The home-cooked recipe of [hot and sour lotus root].

1. Ingredients preparation: lotus root, green and red peppers, garlic, dried chilies

2. Wash and peel the lotus root and cut into one centimeter thick slices

Cut it in the middle, cut it into small pieces and put it in a bowl

Add water to the ingredients, then add a spoonful of salt and a spoonful of white vinegar, which can prevent the black and discoloration of the lotus root, soak for a while, wash and drain the water for later use

3. Wash the green and red peppers, remove the seeds and cut into small slices, put them on a plate for later use, mince the garlic, and cut the dried peppers into sections

4. Add water to the pot, blanch the lotus root for 2 minutes, remove and drain for later use

5. Heat the oil in the pan, pour in the minced garlic and dried chili peppers and stir-fry until fragrant

Then pour in the lotus root and stir-fry evenly

To taste: 2 tablespoons of light soy sauce, 1/2 tablespoon of balsamic vinegar, 1/2 tablespoon of salt, 1 tablespoon of sugar, stir well

Pour in the green and red peppers and stir-fry the raw and stir-fry evenly, then you can put it out of the pot and put it on a plate

This sour and hot and refreshing hot and sour lotus root is ready, the method is simple, the lotus root does not turn black and does not change color, crisp and refreshing, especially under the rice, the little friends who learn to try it quickly......