-Glutinous rice with lotus root stuffing has a long history, and you can also feel the charm of these special foods during the production process. Glutinous rice lotus root is a special snack in Shanghai. Glutinous rice is the main method to brew lotus root, and the cooking method is the main method. The taste belongs to it. You can also make special snacks with the recipes provided by the food website! Lotus root can be painted. They are fresh and elegant, praised by the world and can also be eaten. They are refreshing, light and delicious, and they are appreciated by everyone. The so-called "going to the hall and going to the kitchen" is exactly the case. The lotus root is buried deep in the pond mud, and that's what the sentence "out of the mud but not stained" says. It is said that the darker the sludge, the cleaner the flowers. But when it comes to cooking. It can't compare with those that grow in running water. Moreover, there are many kinds of fish in the pond, so the nutrition is naturally rich and balanced, and the lotus roots produced are naturally more tender. Cooking with lotus root is extremely refreshing, and the most common ones are sweet and sour lotus root slices, lotus root clips and glutinous rice stuffed lotus root. Glutinous rice stuffed lotus root is a traditional dish in Jiangnan, or a snack; If you eat it with osmanthus syrup, it is called osmanthus lotus root. The most famous lotus root in Hangzhou is osmanthus, because the white lotus root in the West Lake is considered to be the best lotus root. To make glutinous rice with lotus root stuffing, you should choose old lotus root every other year. The so-called old lotus root is not picked and dried every other year, and then the lotus root is dug up after the flowers and leaves have withered. Lotus root was the strongest at that time. Lotus root should be white. There is little mud in the cave, which is convenient for filling glutinous rice. In addition, three or four pieces of glutinous rice should be prepared and soaked for an hour or two before cooking. Some people like to scrape off the skin when washing lotus roots, but it is not necessary. Because lotus root is easily oxidized, even if the skin is scraped off, there will still be a layer of black skin on the surface when stuffing rice. In fact, after the lotus root is cooked, the skin will naturally become warped, as long as it is gently pulled. You can soak the cut pieces in water and then cover them back. At this time, we should carefully observe the holes in the lotus root. If there is mud in the hole, the other end of the lotus root should also be cut off and washed through the hole with tapering water. Then, the glutinous rice is filled. If both ends of the lotus root are cut off, first put the cut lotus root pieces back according to the incision, and then insert some toothpicks vertically to fix them. Scoop up a spoon of rice and put it on the lotus root hole. Those holes are very small and the rice is very light. They will never fall by themselves. So you have to push the rice into the hole with chopsticks and stand on it all the time. This is a very meticulous job, because only five or six grains of rice can be stuffed at a time, and it takes a lot of patience to stuff the rice. Here's a trick: hold the lotus root with your hand once. However, it only takes fifteen minutes to stuff a section of lotus root, which is much more convenient than the legendary method of stuffing meat with mung bean teeth. Remember, every hole is fortified tightly. Then cover the lotus root slices according to the incision, fix them with toothpicks, and then cook them in the pot. Of course, the pot is big and there is a lot of water. Be sure to soak the lotus root in it. Then, turn the fire to the maximum and wait until the water boils. It's too cold to cut and it's not delicious. After the lotus root is taken out, gently peel off the skin outside. When it is not hot, cut it into pieces and eat it while it is hot. The knife for cutting lotus root should be thin enough and fast enough, and the cutting action should be neat. A knife is a knife, and you must not be careless, otherwise the glutinous rice in the lotus root hole will be taken out by the knife. The lotus root plate should be simple and simple. Slowly simmer the soup, the sweetness is intentional or unintentional, and it will not cover up the original fragrance of lotus root. This practice stresses patience. It is absolutely impossible to cook it crisp in a pressure cooker like a food stall, and then pour it with extremely thick cheap brown sugar juice. That kind of glutinous rice lotus root is disgusting.