How to stir-fry lotus root slices in iron pan without blackening? thank you

Generally speaking, directly frying lotus root slices in an iron pan will turn black, and the most important thing is that lotus root will turn black after heating. Because lotus root is rich in iron, it will oxidize when heated. The easiest way is to keep peeled lotus roots from turning yellow. Soak the peeled lotus root in dilute vinegar water for 5 minutes, and then drain it, so as to keep the jade white water tender and unchangeable. Then add water into the pot and stir fry, that is, add water immediately after entering the pot, and add a little water every few times, not too much at a time, so that the starch and water on the lotus root slices can be blended into a sauce-like soup.