material

Glutinous rice, lotus root, bamboo stick

working methods

1. The lotus root is obliquely cut near the edge, and glutinous rice is poured on both sides of the incision. If it feels too loose, you can press it in with chopsticks.

2. Put the two ends of the filled glutinous rice together and stick them firmly with bamboo sticks, so as not to be afraid of bursting during cooking. You can also use toothpicks, but the lotus root is afraid of instability when it is bigger.

3. Put the prepared lotus root into the pressure cooker, pour in clear water (the water I put in is higher than the two knuckles of the lotus root), and stew the rock sugar and white sugar together.

Crystal sugar lotus root tea

Recipe introduction

In autumn, the weather suddenly becomes dry. The most obvious thing is my face, which was shiny a while ago, but now it's clean, refreshing and not greasy-it's time to replenish water again. Everyone will use hydrating mask, right? Actually, I also use it, just to replenish water from the surface. The real hydration comes from the body, so we should pay more attention to the hydration in the body. Take good care of our lungs, and our faces will naturally be filled with water, because "lungs control fur" is mainly responsible for the water in the body. When the weather is dry in autumn, the upper respiratory tract is inevitably dry. Protect your lungs so you won't catch a cold, so now is a good season to nourish and moisten your lungs.

material

Lotus root 1 knot, appropriate amount of rock sugar.

working methods

1. Wash lotus root, cut into pieces, and do not peel it.

2. Cook in a pot, not an iron pot. Casserole is the best, and the cooked color is more pink and beautiful.

3. After boiling, add a handful of rock sugar and continue to cook on low heat for 20 minutes until the water turns pale pink and purple.

4. after cooking, filter out the lotus root residue and drink it hot or cold.

Crystal sugar lotus root

material

Material: 3 knots of lotus root, round glutinous rice 1 kg.

Seasoning: 2 kg of rock sugar.

working methods

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2. Then fill in glutinous rice by shaking the lotus root, cover the lotus root, insert a toothpick obliquely, and knock it in with a tool until the height of the remaining 1 finger is fixed for use.

3. Add cold water to the pot, add lotus root and simmer for about 5 hours until the glutinous rice is cooked, then add rock sugar and cook for 4-5 hours until the soup is thick, then slice it with a knife and plate it.

skill

* Pine lotus root is more suitable for making rock sugar lotus root, among which the middle part is the best, the front part is more suitable for cold salad, and the back part is suitable for making soup.

* Round glutinous rice has a good waxy property and sticky taste, which is more suitable.

* When cleaning glutinous rice, rinse it quickly in a drain basin, then drain it, but don't soak it in water.

* Glutinous rice will swell when it matures, so when filling glutinous rice, leave 2 points for lotus root.

* When filling glutinous rice, it should be filled naturally by shaking the lotus root instead of pressing it in with tools, because it will make the rice grains too tight and it will be difficult to cook glutinous rice without air.

* Crystal sugar lotus root should be cooked in cold water. If you put it directly in hot water, it will make the glutinous rice uncooked.

* Rock sugar should be added after the lotus root and glutinous rice are completely cooked, otherwise it will make the lotus root and glutinous rice unfamiliar.

* When cutting crystal sugar lotus root, a small knife will be better than a big knife because it won't stick.

* When heating, slice the crystal sugar lotus root into a dish, cover it with plastic wrap, steam it in a steamer for about 10 minutes, and then take it out and pour the sugar juice.

* The sugar juice of boiled lotus root can also be used to cook porridge or brew boiled water for drinking.

Sweet-scented osmanthus sugar lotus root

material

Fresh lotus root 1 strip, rock sugar 100g, round glutinous rice 50g, osmanthus fragrans 1/2 teaspoons.

working methods

1. Cut off the front section of the lotus root by about 3cm, then fill the hole of the lotus root with about 8cm full round glutinous rice, and then beat the seal with a stick for later use.

2. Boil lotus root in water for about 4 hours with the method of 1, stew for 4 hours, take it out, cut it into 0.5 ~ 1 cm thickness, put it in a proper container, add rock sugar and osmanthus fragrans, and steam for 40 ~ 50 minutes until the rock sugar dissolves.