Preparation materials: 2 lotus roots, 2 sticky rice, appropriate amount of coix seed, 30 peanuts, half a bowl of brown sugar, half a bowl of rock sugar, and appropriate amount of honey.
1. Wash the glutinous rice and soak it in clear water for about three hours.
2. Wash glutinous rice and peanuts, soak glutinous rice for about three hours, and soak peanuts for one hour.
3. Put the soaked glutinous rice into a container and drain it for later use.
4. Peel the prepared lotus root and wash it for later use.
5. After the lotus root is cleaned, cut a small piece from the big end of the lotus root.
6. Fill glutinous rice into the holes of lotus root, tap it in the palm of your hand while filling, insert it with chopsticks, fill each hole with glutinous rice, and then fill the cut lotus root cover.
7. Restore the lotus root cover and insert it firmly with a toothpick.
8. Put the lotus root knot into the casserole, inject water, and pour in the drained coix seed and peanuts.
9. Cover fire. Reduce the heat and simmer for more than an hour and a half.
10, add brown sugar, according to your own taste.
1 1, add rock sugar, you can add it according to your own taste.
12, turn to high fire to melt brown sugar and rock sugar, and then turn to medium fire to continue cooking for about half an hour.
13. When the soup reaches its favorite concentration, turn off the fire, cover it and let it cool naturally.
14. After the lotus root node is cooled, take out the lotus root node and cut it into appropriate pieces.
15, pour the raw juice or honey into the casserole and start eating.