The lotus root is so delicious, three points of white vinegar is the key, sour, hot and crispy, and the color is white and not black

Today I will share with you a family version of the practice of stir-fried lotus root slices, as long as you master the correct use time of white vinegar, you must use white vinegar 3 times here, all of which are indispensable, use these 3 times of white vinegar, the color of the fried lotus root is white and not black, and the taste is crisp and tender;

The use time of white vinegar in the 3 times of stir-fried lotus root slices is particular, the first time is when soaking, add some white vinegar when soaking, adding water to soak can avoid oxidation and discoloration of lotus root slices, adding some white vinegar in clean water has a better effect, the second time is when blanching, if the lotus root slices want to be crisp and tender, you must blanch first and then stir-fry, because lotus root is not very easy to cook, if the stir-fry time is too long, It will affect the crisp and tender taste, so blanch the water first and then stir-fry, and add some white vinegar when blanching, also to avoid the discoloration of the lotus root slices; The third time is to add some white vinegar when seasoning, the white vinegar here determines the acidity of the dish, and if you like to eat sour, you can add a little more;

Master the use time of white vinegar 3 times, and you can fry crispy, refreshing and non-blackened lotus root slices at home, and friends who like it can try it!

【Raw materials】lotus root, ginger, garlic, millet spicy, salt, edible oil, starch, white vinegar;

【How to stir-fry lotus root slices】

1. Prepare the required raw materials first, 500g of lotus root, my use is tender lotus, and the tender lotus root is stir-fried, cold or fried, the taste will be crisp and tender, the old lotus root is suitable for soup, and the taste is glutinous;

2. Peel off the head and tail of the prepared lotus root, peel off the outer skin, clean it in clean water, cut it into thin lotus root slices, cut it a little thinner, more convenient to taste, and the lotus root is best to choose white nine-hole lotus root, which is more crisp and tender in taste;

3. The cleaned lotus root is cleaned in a basin to wash off the excess starch on the surface, and the cleaned lotus root tastes more crisp and tender, and is not easy to turn black and discolored;

4. After cleaning, put it in a large basin, add an appropriate amount of water to the basin, add an appropriate amount of white vinegar, and soak it in the basin, so as to better avoid the discoloration of the lotus roots;

6. After the lotus root is ready, you need to prepare some ingredients, shredded ginger, minced garlic, spicy millet cut into rings, shallots cut into chopped green onions, and then adjust a seasoning for fried lotus root, add a spoonful of salt, a spoonful of sugar, three spoons of white vinegar, a spoonful of starch, an appropriate amount of water, and stir well; If you want to have a crisp and tender taste, the stir-fry time should not be too long, adjust the ingredients in advance to quickly get out of the pot and keep it crisp and tender, and add starch to make the taste better attached to the lotus root slices;

7. Add water to the pot, add a little cooking oil, salt and white vinegar after the water boils, add white vinegar to avoid the lotus root slices from turning black, pour the prepared lotus root slices into the blanching water, blanch for about half a minute, immediately out of the pot, put it in cold water to cool, blanch the time is not too long, the lotus root slices are cut thinly, it is easier to fry, now blanch the water to prepare for the rapid stir-fry later, reduce the stir-fry time, and make the lotus root slices more crisp and tender;

8. Heat the pot, add an appropriate amount of cooking oil, add shredded ginger, minced garlic and millet spicy, stir-fry to bring out the fragrance, add the drained lotus root slices, stir-fry on high heat, stir-fry for about 30s, add the seasoned sauce, continue to fry on high heat, stir-fry until the juice becomes thick, turn off the heat and remove from the pot;

9. After removing from the pot, sprinkle a little green onion to garnish, and the delicious fried lotus root slices are completed;

Summary of the practice of stir-frying lotus root slices:

1. Adding some cooking oil when blanching can lock the nutrients of the ingredients and avoid oxidation and discoloration of the food;

2. In addition to cutting lotus root into slices, it can also be cut into shreds, which can be decided according to your own preferences;

3. If you want to eat spicy lotus root slices, you can add a little more millet spicy or dried chili, and if you don't like spicy ones, you can change them to red bell peppers or leave them alone;