Open classification: food, diet, food culture, cooking, recipes.

Materials:

Last year, new glutinous rice, lotus root (tender color, big hole, complete lotus root section, about 2 10mm is better) and toothpicks were selected.

Method:

1. Wash the glutinous rice, and measure about one lotus root per section (using hands as a measuring tool);

2. Add glutinous rice and soak it in clear water for about two hours;

3. Wash the lotus root for later use;

4. Cut one end of the lotus root about 5- 10mm, see the lotus root hole, and slice the lotus root for later use;

5. Pour the glutinous rice into the hole of the lotus root, and when you fill some, pat the lotus root with your hand to make the glutinous rice firm until the rice is full of the lotus root;

6. Cover the cut lotus root slices and fix them with toothpicks, whichever is fixed;

7. Add about half a lotus root to the pressure cooker (mainly depending on the size of the lotus root and the pot), add the lotus root, seal it with a toothpick, cook it, take it out and let it cool;

8. Take out a little lotus root boiling water, put it in another pot, add sugar, and boil the sugar juice, preferably thick, so that you can dip it when eating lotus root.

9. Slice the lotus root after cooling and pour in the sugar juice.

Reminder:

1. When selecting lotus root, it is not easy for the lotus root body to be too long, too long not to enter the pot, and too short not to enter the glutinous rice; Moreover, the lotus root should pay special attention to integrity. In addition, some people like to add baking soda when cooking lotus roots. Personally, I think it's better to be moderate, otherwise the lotus root will rot easily and turn black. Finally, please don't pour out the soup cooked with lotus root.

2. Add rice and you can continue to cook porridge, because you want to cook porridge, so don't put sugar in the lotus root before cooking porridge, and then add the right amount of sugar before eating.

Steamed lotus root with glutinous rice

Raw materials:

Lotus root 1 glutinous rice with appropriate amount of brown sugar 45g sweet-scented osmanthus honey 30ml 6 red dates.

Exercise:

1. After washing the glutinous rice, soak it in warm water for 60 minutes, drain it for later use, and wash the red dates.

2. Scrape off the skin of the lotus root, cut 2.5 cm from one end of the lotus root, leave it as a cover, fill glutinous rice into the lotus root, add the cover, and fix the seal with a toothpick.

3. Put the lotus root stuffed with rice into the pot, add red dates and sugar, pour water (not lotus root), cook for 30 minutes on high fire, take it out and let it cool.

4. Slice the cooled lotus root, put it in a plate and pour it with honey.

Tips:

1, the prepared lotus root can also be refrigerated for a period of time before eating, and it has no taste.

2. The characteristics of this dish are: nourishing blood and moistening the lungs, delicious and delicious. Take a few tablets on a hot day to nourish Shu Tai.

Glutinous rice lotus root's approach

Ingredients: lotus root festival, round glutinous rice, rock sugar, lotus seeds, red dates and tremella.

Practice: Peel the lotus root node, cut off a part of one end, the lotus root eye on the cross section is so big that three or four grains of rice can pass through, and soak the glutinous rice in water for more than two hours.

Then there is the painful work-getting rice into the eyes of the lotus root, which is nothing more than scooping some water and rice with a spoon and then putting it on the cross section of the lotus root, every time.

Probably pour a few unlucky grains of rice into the hole, and then poke it with chopsticks from time to time. Don't pretend to be too magnetic, because glutinous rice.

Absorbing water will expand. When I was about to collapse, I finally understood. When loading rice, try to fix the cut part at the broken end.

I often use toothpicks, but there is nothing unhealthy at home (I strongly recommend you to floss), so I chose a suitable size.

Put the lotus root into the pot sideways, with both ends close to the pot wall. It doesn't matter if you add more water to the pot. Don't waste the water for boiling lotus roots. water

Add crystal sugar, lotus seeds, red dates and tremella. It takes about 40 minutes (if you use a pressure cooker, the time will be halved). Natural cooling,

Put it in the refrigerator and take out the slices when you eat. You can pour sweet-scented osmanthus sugar on it. Because there is starch in the soup (from glutinous rice and lotus root), after refrigeration,

Will form a frozen, cool, slightly sweet, lotus root, lotus seed and jujube fragrance.

Tips:

1. It is best to use the light pink lotus root. White and light yellow ones are brittle and not suitable for this practice.

2. The glutinous rice is best round, try not to choose long ones, or you will regret it if you put the rice in the lotus root's eyes, and I will regret that my intestines are green.

Don't get me wrong, you won't have anything to eat tomorrow. Didn't you eat last week and haven't posted the recipe? You did nothing at home today.

Straight in introspection-I am the most unreliable person! Prepare meat dumplings after the exam (Monday exam, Dragon Boat Festival on Tuesday).