Sticky rice and lotus root is a combination of glutinous rice and lotus root, but his combination is relatively strange compared to other ingredients, I believe we have all eaten dumplings, this dessert and dumplings have similarities, but there is more of a flavor, come and learn it.
Dessert glutinous rice lotus root
Ingredients:
root a cut, glutinous rice small bowl, a little brown sugar, a little rock sugar
Step 1. 9 holes of lotus root dug in the pond of the home lotus root, pick a large cut washed
Step 2. Lotus root peeled and cut the top, glutinous rice soaked in water for half an hour
Step 3. Pressure, and then close, stuck with a toothpick
Step 4. Put the lotus root into the electric pressure cooker, put water just over the lotus root, put rock sugar, brown sugar coloring, cover the pot, select the ribs stew button, out of the pot sliced, you can sprinkle honey or the rest of the soup
Cooking tips:
Rotus root can be eaten raw, cooking, pounded juice drink, or dried and ground powder to cook porridge.
Consumption of lotus root to select the skin is yellow-brown, meat fat and white.
Be careful not to use iron when cooking lotus root, so as not to cause the food to blacken.
Uncut lotus root can be left at room temperature for up to a week, but since lotus root tends to turn black and the perforated part of the cut surface is prone to rot, cut lotus root should be covered with plastic wrap at the incision and refrigerated to keep it fresh for about a week.
The color of nine-hole lotus root is silver-white, the moisture content is very high, and it tastes very refreshing, suitable for stir-frying and cold mix.
Seven-hole lotus root is brownish yellow, with very little water content and high starch content, it tastes very glutinous and powdery, suitable for steaming.