(1) Soak glutinous rice in clear water for >: 4 hours, and add sugar after soaking.

2(2) Wash the lotus root and scrape off the sediment on the epidermis.

3(3) Cut at a distance of about 4cm from one end, and poke the glutinous rice into the hole of the lotus root with chopsticks until the glutinous rice is close to each other. Do not squeeze hard, because the glutinous rice will expand during cooking.

4(4) After the rice is full, fasten the cut "top hat" and insert it with a toothpick to prevent it from falling off.

5(5) Put the lotus root into the pot, add the water that has just passed the lotus root, add the white sugar, and cook for about1.5h. The fragrance of the lotus root is everywhere!

6(6) cooling the lotus root, and taking out the slices.

7(7) Take a proper amount of water for boiling lotus roots and put it in a small pot. Continue to cook until the soup is thick, and pour it on the cut lotus root.

You can add some honey or osmanthus when eating!