First, clean glutinous rice, soak it in clear water for 3-4 hours, and drain it for later use.

Soak red dates for one night and wash them.

Rinse the lotus root hole with clear water, peel off the skin at the head of the lotus root, and cut off a piece with a thickness of 1.5 cm at one end for cover to expose the lotus root hole.

Fill glutinous rice into the lotus root and poke it hard with chopsticks until all the holes in the lotus root are filled.

Finally, put the cut lotus root back and seal it with a toothpick.

Put the brewed glutinous rice lotus root into the pot, add the red dates, inject water without lotus root, cook for 30 minutes on high fire, add rock sugar, continue to stew for 2 hours on low fire, and let it cool.

Slice glutinous rice lotus root, pour sweet-scented osmanthus juice or honey, or chill.

skill

1, lotus root should be selected with short lotus nodes and large lotus holes, but not with narrow holes and silt.

2. Cook lotus root in casserole to reduce oxidation and blackening of lotus root.