When you go to the vegetable market for the first time to buy fresh lotus roots, you should pay attention to one thing here-you must buy lotus roots with three-way joints on both sides. This lotus root joint is clean and tidy, and there is no mud! At home, brush the lotus root in cold water with a brush, then peel it off with a peeler and clean it up. One is to clean up some crumbs, and the other is to prevent the starch leaked from peeling lotus roots from fading! Separate lotus root nodes 4 and 5㎝ on one side with a knife, and pour fermented rice along the exposed hole of lotus root.

There is no need for compaction, otherwise the water absorption capacity of fermented rice will expand and crack, and the plug will be opened! After cooking, fasten the cut lotus root knot on the cooked lotus root again, take two sticks and plunge them into the lotus root, and fix the cut place like nails! Glutinous rice lotus root first appeared in Jiangnan, where lotus roots and fermented grains were produced. The nutritional collocation in the south of the Yangtze River is sweeter than that in the north. In terms of diet, there is no sweeter place in China than the Yangtze River Delta. Glutinous rice lotus root is a little close to "Romeo", which means love. This dish will appear on the cold dish toolbar in many restaurants.

Not only can it quickly impress the eyes of consumers, but its bright red color and sweet taste are also deeply loved by everyone. As for the choice of lotus roots, we try to choose lotus roots with lotus knots on both sides. As long as we pour the fermented rice into the lotus root and seal it with lotus seeds, the fermented rice will not leak out. Lotus root with lotus nodes is completely enclosed in the soil, so fine sand is not easy to enter, and the internal structure of lotus root is relatively clean and tidy, which is easy to remove. Lotus root can choose powder lotus root with a particularly large starch content, which will be soft and glutinous to eat, in line with the overall design style of the whole dish. The color of glutinous rice lotus root is red.

Several key sources of red color in cooking: old secondment color, fried sugar color and red yeast color. These coloring methods are all pure natural coloring and are widely used. Among these ways to increase the red color, let's choose to use monascus to color our glutinous rice lotus root dishes. Soy sauce and sugar fried are darker, not so bright red, but deeper. The color of Redmi will be red, and the color of glutinous rice lotus root on it will look better, and it won't look so low. Redmi color, everyone choose all Redmi, try not to choose red rice noodles. Monascus rice flour is a kind of fine powder, which will adhere to the surface of lotus root and affect its appearance.