2. Then wash and peel off the skin of the lotus root, choose the thicker end and cut it with a knife, only to ensure that the hole of the lotus root is exposed, and the cut part will be used as a cover in the later process.

3. Fill the soaked glutinous rice into the hole of lotus root. You can use chopsticks to fill glutinous rice in holes, and small holes can also be filled.

4. Fix two lotus roots with toothpicks, put them into the pot, pour water until the lotus roots are just submerged, and then add brown sugar.

Fifth, the next step is cooking. After the fire boils, turn it to low heat and cook slowly.

After cooking for about 20 minutes, you will find that the lotus root is completely mature and begins to appear soft and glutinous, but this time is not enough, so you must continue cooking. At this time, cooking is actually a process of collecting juice. It can be adjusted to medium fire or small fire, and the lotus root is constantly turned and rotated with chopsticks to prevent the uneven taste of the paste until the soup is obviously thickened.