glutinous rice lotus root sugar
Ingredients: 80g of glutinous rice, 2 knots of lotus root, 60g of rock sugar, 50g of brown sugar and 3000ml of clear water. Practice: soak glutinous rice for half an hour; Wash and peel the lotus root. Cut one end of the lotus root and put the soaked glutinous rice into the hole of the lotus root. Don't stuff it too tightly, but poke it properly with chopsticks without holes, and then fix the lotus root body and cover with toothpicks. Put it in a pressure cooker, add 5-6 times of water, then add brown sugar and rock sugar, put the rock sugar into it when it is broken, and then try to stir it with chopsticks until the rock sugar and brown sugar are basically melted. After the sugar is completely melted, cover it. After the fire is boiled, turn to medium heat for 40-50 minutes. Slice before eating, pour some boiled lotus root soup on it, and sprinkle some dried osmanthus for decoration. You can also pour some honey on it. Tip: Choose a lotus root with a big hole. Brown sugar is colored. You can leave it if you don't like it. Rock sugar can also be replaced by white sugar, but the effect is better than white sugar. It is best to choose a big fire when the pressure cooker is pressed.
Sugar lotus root
Ingredients: 700g of lotus root, more than 350g of sugar. Practice: cut the lotus root to a thickness of about 0.7 cm, soak it in water and wash off some starch. Boil a pot of boiling water, add lotus roots and blanch until the lotus roots break. After supercooling, continue to wash off the starch on the surface and drain the water. The drained lotus root is wrapped in sugar and put in the refrigerator for the night. Pour the lotus root that has been refrigerated for one night into a non-stick pan, bring it to a boil with high fire and keep stirring. Simmer slowly, turn more, and let the lotus root and sugar be heated evenly. The sugar boiled in the pot is thick and sticky, and there is a circle of obvious sugar crystals around the pot. Turn off the heating. Pour lotus root into a clean stainless steel basin, without water or oil, and stir with chopsticks. When the lotus root has frosting, you can shake the basin directly, and the frosting will become more and more obvious. Cooling, sealing and storage. Tip: Boiling lotus root with more sugar will make it easier to succeed.
Pear lotus root juice
Ingredients: one pear, one lotus root, purified water 100ml, one tablespoon of honey. Practice: Peel and core pears and cut them into small pieces; Peel the lotus root and cut it into small pieces. Put the processed pears and lotus roots into the juicer, pour in 100ml purified water, and fine. After the pear lotus root juice is beaten, filter it with gauze or screen. Tip: The ratio of pear to lotus root can be arbitrary. Of course, the more pears, the better the taste. The amount of honey depends on personal preference. If you don't like sweetness, you can even keep it. Deal with the lotus root quickly, otherwise it will turn black, or cut it open and soak it in water with white vinegar, which can effectively prevent the lotus root from turning black.