Accessories:
The right amount of sugar? The right amount of water? A little salt 1. Wash and soak glutinous rice for 30 minutes.
2. Peel the fresh lotus root, cross-cut it at the end 2-3CM away from the lotus root node, cut it off, use the long end as a container and the short end as a cover, fill the soaked glutinous rice into the air hole of the lotus root, leave a blank at the cut 1.5CM away (to avoid the swelling of the glutinous rice during cooking), cover it, and insert a toothpick to seal it.
3. Mix sugar, salt and water evenly, bring to a boil, then add the lotus root stuffed with glutinous rice, simmer for about 20 minutes, then simmer until the lotus root becomes soft, remove and slice slightly.
4. Put some sugar water into the lotus root, boil it in another pot, simmer it into syrup, then add the lotus root and cook for 2-5 minutes, turn off the fire, take out the lotus root slices and put them on a plate, then pour the syrup on the lotus root slices. (from: