Osmanthus fragrans glutinous rice lotus root is a very famous traditional dessert in China. It originated in Hangzhou, Zhejiang Province, south of China, and is one of the special cuisines in Hangzhou. Its taste is soft and waxy, and its aroma is rich. It is a very suitable dessert for summer. The production of osmanthus glutinous rice lotus root has a long history and has been popular since the Southern Song Dynasty.

Osmanthus fragrans glutinous rice lotus root tastes soft and waxy, and its aroma is tangy. It is a very suitable dessert for summer. It is also one of the traditional foods of Mid-Autumn Festival. Because osmanthus is in full bloom and glutinous rice lotus root is just mature, people usually taste this kind of food at this time. The production technology of osmanthus glutinous rice lotus root is complicated. You need to soak the glutinous rice for several hours, then wash the lotus root, pour the glutinous rice into the lotus root, and sew the lotus root with thread. Cook lotus root in sweet-scented osmanthus syrup, slice and plate.

Matters needing attention in the production of osmanthus glutinous rice lotus root

1, choose lotus root: when buying lotus root, choose lotus root with thick nodes, smooth skin and bright colors, which will make glutinous rice lotus root taste better.

2, glutinous rice soaking: glutinous rice needs to be soaked in advance to make it soft, so it is easier to fill in the lotus root hole, and it can also shorten the cooking time.

3, filling glutinous rice: when filling glutinous rice, the fortress is tight, but not too hard, so as not to break the lotus root hole. Fix the lid with toothpicks to prevent it from scattering when cooking.

4. Cook glutinous rice lotus root: Cook glutinous rice lotus root with low fire to avoid immature or rotten glutinous rice. In the process of cooking, it can be turned in time to make the glutinous rice heated evenly.