Osmanthus glutinous rice lotus root, also known as honey glutinous lotus root, is one of the traditional famous spots of Han nationality in Jiangnan area. Glutinous rice is poured into lotus root and carefully made with osmanthus sauce and big red dates. It is a unique China dessert in the traditional dishes in the south of the Yangtze River, and enjoys a high reputation for its sweet, crisp and rich osmanthus fragrance. The sweet-scented osmanthus in glutinous rice lotus root is soft and sweet, and the lotus root in West Lake is the best among lotus roots. The equally famous osmanthus honey lotus root in Nanjing, together with "sweet-scented osmanthus taro seedlings, plum blossom cakes and red bean wine dumplings", is called the four most humane street snacks in Jinling and Nanjing.

Osmanthus fragrans glutinous rice lotus root is a classic cold dish, soft and sweet, accompanied by faint osmanthus fragrance, which can be said to be very delicious. I am a chef, and this dish has been served in almost all restaurants I have experienced, which shows its high popularity. In my communication with the cold dish chef, I know that cooking this dish requires certain skills, and it can't be done casually. I will share these tips with you, and hope my answers will be useful to you.

Ingredients: a lotus root, a bowl of round glutinous rice, a proper amount of Redmi, a bottle of osmanthus, and a toothpick. Seasoning: sugar.

Specific methods: First, clean the round glutinous rice and soak it in water for one night in advance (the purpose of this is to make the rice fully absorb water and ensure that it is full when it is finally cooked. If it is not soaked in advance, there will be holes in it, which will affect the appearance). Then, wash the lotus root, cut a piece from one end of the lotus root (keep it, don't throw it away, it will be useful later) to expose the lotus root hole, then wash the sediment in the hole, drain the water and cut it from the incision.

Second, find a casserole, add water to the lotus root filled with rice, add sugar and Redmi to boil, take it out after it is cooked, then peel the lotus root, cut off both ends, cut it in half, cut it into pieces with a thickness of 1.5cm, put it on a plate, brew the white sugar with water, add sweet-scented osmanthus sugar, mix well and pour it on the surface (Redmi is added to ensure the better color of glutinous rice lotus root, and it is cooked in casserole.