To make glutinous rice lotus root, you need to choose seven-hole lotus root. The seven-hole lotus root has a high starch content and a relatively glutinous texture. It is suitable for steaming, boiling, stewing, and stewing, such as lotus root stewed short ribs, lotus root ginkgo porridge, and noodles. Steamed lotus root, steamed lotus root with osmanthus, etc. The starch content of nine-hole lotus root is lower than that of seven-hole lotus root, and the water content is high, so it is crisp and tender. It is mostly used for cold dressing, eating raw or cooking, such as sweet and sour paper slices of fresh lotus root and sweet and sour lotus root. , chicken fried with shredded lotus root, etc., so be careful when choosing and don’t make a mistake. Brown sugar glutinous rice lotus root

Ingredients: seven-hole lotus root, red dates, red yeast rice, glutinous rice

Seasoning: brown sugar, rock sugar

1. Prepare three sections of seven-hole lotus root. Wash the lotus root, brush off the dirt on the surface, slightly trim the stems on both sides with a knife, but do not cut off the stems.

2. Scrape off the skin of the washed lotus roots, choose the plump side and cut off the stems, and use them to fill the glutinous rice. Do not throw away the cut heads, as they will be useful later.

3. Prepare half a bowl of glutinous rice, soak it for 2 hours in advance to help absorb water, and then add the soaked glutinous rice.

4. You can use auxiliary tools such as chopsticks and bamboo skewers to fill the glutinous rice tightly without leaving any gaps in the middle.

5. Cover the filled glutinous rice lotus root back to its original position, secure it tightly with toothpicks, and successfully reset it.

6. Put it into the pot, add 3 tablespoons of brown sugar, and add enough water at one time, because it will take 2 hours to stew, and the water must at least cover the lotus roots.

7. Two spoons of rock sugar. If you like sweeter, you can add more.

8. This red one is red yeast rice flour, a kind of coloring stuff, which is commonly found in braised pork. If you don’t like it, you can leave it out. It is mainly to increase the bright red color. Brown sugar can also be used. The polish is just lighter.

9. A dozen big red dates can increase the flavor. If it is an ordinary pot, after it boils on high heat, cook on low heat for another 2 hours. Seven-hole lotus root can shorten the stewing time. If it is a pressure cooker, Just 50 minutes is enough.

10. After the glutinous rice lotus root is cooked, the soup will disappear a lot. Take it out of the pot, let it cool, slice it and put it on a plate. Pour some of the soup in the pot before eating. It is very delicious. Summary of skills

1. When cooking dishes such as steaming, try to choose seven-hole lotus root, which is soft and glutinous when eaten.

2. Stuff the rice grains as tightly as possible, so that the glutinous rice in the holes when the lotus root slices are cut appears full. Poke it with chopsticks.

3. Soak raw glutinous rice in advance (3 to 6 hours), otherwise the lotus root will be cooked through and the rice will not be soft and glutinous.

4. The pressure cooker needs to be pressed for 50 minutes, and the ordinary pot needs to be simmered on low heat for 2 hours.