Lotus root section 1
Appropriate amount of glutinous rice
Brown sugar100g
Rock sugar 50g
The practice of sweet-scented osmanthus and sugar lotus root?
Soak the glutinous rice until soft the next night.
After washing the lotus root, peel it and cut it from one end of the lotus root about 1 cm. Don't throw away the cut hat.
Fill the soaked glutinous rice into the lotus root hole, and fill it with chopsticks or bamboo sticks.
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Insert some toothpicks to sew up the newly cut lotus root hat.
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Put the sealed lotus root into a deep pot, add brown sugar, pour in appropriate amount of water, cover the lotus root, bring it to a boil with high fire, turn to medium heat for about 1 hour, and add crystal sugar to continue cooking 1 hour.
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Take out the cooked lotus root slices and sprinkle some dried osmanthus.
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slice up
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Dishes and enjoy delicious osmanthus and sugar lotus root ~ ~
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skill
1, it is better to fill glutinous rice with thick and straight lotus roots.
2. If there is no osmanthus, you can use osmanthus syrup.
3, the sweetness will vary from person to person, and finally you can adjust the amount of sugar according to your personal taste.
4. Insert more toothpicks into the lotus root knot hat and fix it firmly, because the sticky rice will rise and the hat will be pushed off.
5. The holes of lotus root, as well as the crispness and flour of lotus root, are mainly affected by varieties, production environment, production technology, maturity and freshness, and have nothing to do with the number of holes. According to authoritative science popularization, there are four common senses:
(1) All varieties are brittle when they are immature. From the middle and late June to the middle and late July, the lotus roots dug up in the Yangtze River basin are all crisp.
(2) The variety of pink lotus root will turn pink when it matures, and the variety of crisp lotus root will still be crisp when it matures.
(3) Lotus root can only be stewed into powder.
(4) Lotus root will gradually become "brittle" during storage.