[crispy fried lotus root slices] make your own delicious snacks

The lotus root can be divided into pink lotus root and crisp lotus root. The pink lotus root is reddish, easy to boil and tastes smooth. It is suitable for stewing. The crisp lotus root is light white, hard to boil, tough, sweet, tender and juicy. It can be fried, cold or fried. When making this crispy fried lotus root slice, it is suitable to use crispy lotus root. After deep frying, the taste is more crispy. It's also very simple to make. It's a delicious snack that can't be missed in the weekend drama. This method of fried lotus root slices is similar to the taste of potato chips. After adding pepper, salt and black pepper, it has a unique flavor. Of course, what you do is healthier.

Main Ingredients

• Lotus root 1

Auxiliary Ingredients

• black pepper 0.5g
• Salt and pepper 2g

1. When making this crispy fried lotus root slice, it is best to use crispy lotus root. There are two kinds of lotus root commonly seen in the market. One is crisp lotus root, which is light white and suitable for stir frying, cold salad, deep frying, etc. One is powdered lotus root, which is reddish and suitable for stewing.2. When cutting, the lotus root should be cut thin, and after soaking, the water on the surface of the lotus root must be drained. For convenience, you can also use kitchen paper towels to dry it;3. When deep fried, it is appropriate to use medium fire to force out the water in the lotus root slices, so as to ensure the crispy taste.