Generally refers to osmanthus glutinous rice lotus root. Osmanthus glutinous rice lotus root, also known as Honey glutinous rice lotus root, is a famous specialty in the south of China and belongs to Jiangsu cuisine. A dessert in Jiangsu (also popular in Zhejiang, Hangzhou and other places); Pouring raw glutinous rice into lotus root with osmanthus sauce is a unique Chinese dessert in traditional dishes in the south of the Yangtze River. It enjoys a high reputation for its rich sweet waxy and osmanthus fragrance. The sweet-scented osmanthus in Hangzhou and glutinous rice lotus root are soft, waxy and sweet, and the lotus root in West Lake is the best among lotus roots. The same famous lotus root with osmanthus honey juice 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 Nanjing.

Exercise 1

1. Wash the lotus root, cut off one end of the lotus root node (the lotus root node is reserved for use) to expose the lotus root hole, then wash the sediment in the hole, drain the water, and mash the crystal sugar for use.

2. Wash the glutinous rice, dry the water, pour the glutinous rice from the incision of lotus root, plug the end with bamboo chopsticks, then close the cut lotus root nodes at the incision, and then tie them tightly with a small bamboo stick to prevent rice leakage.

3. Use a casserole or copper pot (don't use an iron pot, otherwise it will affect the quality), first use lotus roots filled with rice, and then add water. If the water doesn't pass the lotus root, cook it with high fire first, and then with low fire. When the lotus root is boiled to 50% heat, add a little alkali to continue cooking until the lotus root turns red, take it out and let it cool.

4. Put a piece of clean oil on a bowl mat, peel the lotus root, cut off both ends, cut into round cakes with a thickness of 1.5 cm, buckle them into a bowl, add white sugar, rock sugar and sweet-scented osmanthus sugar, cover with clean oil, steam them in a cage until the rock sugar is completely dissolved, take them out, remove the clean oil residue and sweet-scented osmanthus residue, and then transfer them into a pot to remove the clean oil residue on the surface.