Cooking Steps

1. 

   Step1:Prepare 500g lotus root and peel it. 450g white sugar. If you have more than 500g lotus root and 450g white sugar, and so on.

2. 

   Step2:Sliced lotus root. The thickness is about 4mm. It can't be too thin or too thick. Thin. The boiled lotus root will shrink. It's too thick. It's not easy to fry.

3. 

   Step3:Put water in the pot. After boiling, blanch the lotus root slices in the pot for 12 minutes. Prevent the lotus root slices from oxidation and blackening.

4. 

   Step4:Boiled lotus root slices. Scoop them out and put them into a big bowl

5. 

   Step5:Pour in sugar. Stir wel

6. 

   Step6:Cover with plastic wrap. Marinate for half an hour. Cover with plastic wrap to prevent the second oxidation of lotus root. Marinate to make the lotus root more tasty. The water on the lotus root will seep out in the process of marinating. The time for frying the lotus root will be shortened.

7. 

   Step7:Half an hour later, the water on the lotus root has come out. At the same time, sugar has permeated the lotus root. Taste it. It's super chicken sweet

8. 

   Step8:Prepare a non stick pot. Pour lotus root slices and sugar water into the non stick pot to boil. Heat. Use medium heat.

9. 

   Step9:Continue to cook lotus root slice

10. 

    Step10:Cook until the sugar water is almost dry. At this time, turn the heat down from medium heat. Pay attention to control the heat. The hot sugar is easy to fry. It will become bitter. (remember) use the spatula to stir continuously. Prevent the sugar juice from pasting the bottom of the pot.

11. 

    Step11:This is the energy to test patienc

12. 

    Step12:Continue to stir fry. See this. OK.

13. 

    Step13:Turn off the fire. When it's cool naturally, you can get out of the pot

14. 

    Step14:Lotus root and white sugar must be added in proportion. White sugar is not enough. Lotus root sugar will not be desanded.

15. 

    Step15:Post sharing completed.