150g sugar and a little osmanthus.

prepare

(1) cut it 4 cm away from the lotus root node and leave it as a cover.

(2) Wash the glutinous rice clean, soak it for about 8 hours, drain the water, pour the rice into the lotus root hole, and pat it while pouring it down to make the glutinous rice firm. After closing the lotus root cover, insert the lotus root from the center of the lotus root cover with a toothpick to prevent the lotus root cover from falling off.

(3) put the lotus root into a jar, fill it with water and steam it for 4-6 hours until the lotus root turns black.

(4) Take out the lotus root while it is hot, peel it, cut it into slightly thicker pieces, put it in a pot, and sprinkle with sweet-scented osmanthus sugar.

It is characterized by sweet and waxy taste.

2. Raw materials: 2500g of West Lake lotus root, 0/00g of honey/kloc-,0/00g of refined white glutinous rice/kloc-,250g of osmanthus fragrans, 500g of sugar and 2g of edible alkali.

Exercise:

1. Wash and peel the lotus root. Wash the glutinous rice and drain it thoroughly.

2. Cut one end of lotus root obliquely and leave it for a period of time. Pour the drained glutinous rice into the hole of the lotus root, beat the lotus root wall while pouring, and fill it with vibration. Then cover the cut lotus root tip on the original incision and seal it with a bamboo stick.

3. Put the sealed lotus root into the pot, add edible alkali, add 5000 ml of water, and cook for about 2 hours with high fire. Then pour out the alkaline water in the pot, add water (4000 ml), sugar (400 g) and osmanthus fragrans (150 g) into the original pot, bring to a boil with high fire, and cook for about 2-3 hours on medium fire until the lotus root crisp is out of the pot and the soup is ready for use.

4. Take another pot, add 500 ml of the original lotus root soup, add sugar (100 g), honey (10 g) and osmanthus fragrans (10 g), and bring to a boil with high fire until the soup in the pot is thick and honey-like. After taking out the pot, slice the crispy lotus root on a plate and pour in the thicken honey.

3. Would you like to try the casual version of sugar lotus root?

Method:

(1) remove the mud from lotus root, wash and chop it, and dry it in the sun to keep it moist.

(2) Put sugar, cherry blossom powder, honey and chopped lotus root into porcelain at the same time and seal it with mud.

(3) Cook on low heat for three days, and then use it after cooling.