1. Remove the pedicles, peel off the lotus root, wash and cut into thin slices.
2. Mince ginger.
3. Pour oil in the pot, put the lotus root slices and ground ginger into the pot and stir fry. In the meantime, stir-fry in three to four times while adding a small amount of water until the water is dry, and the lotus root slices are cooked through. Add appropriate amount of salt, pepper and chopped green onion, stir well and then serve.
Tips:1. The lotus root slices are very suitable for collocation with chives and ginger, which can enhance the freshness and flavor.
2. When frying lotus root slices, add proper amount of water while frying, because lotus root contains more starch, dry frying tends to stick to the pan.
3. Tips for preserving fresh chives: Chives are often used in cooking, but sometimes they are too much to eat, and sometimes they are not. There is a way to store it, and that is to put the chopped green onion into a fresh-keeping bag and put it in the refrigerator for quick freezing. Take as much as you need and put the extra in the refrigerator for storage. Frozen chopped green onions are similar to fresh ones in taste and appearance, and the most important thing is convenience.
