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.
Tip:
1. Don't fill the rice in the gap of lotus root too firmly, because the rice will swell when cooked.
2, boiled lotus root water should not be too much, if too much, you can pour out some first and then add osmanthus and honey, you can't pass the lotus root.
Exercise 2
Ingredients: 2 lotus roots, glutinous rice 1 2 rice bowl, 8-9 red dates, 45g brown sugar, osmanthus1spoon, and rock sugar 15g.
Exercise:
1. Wash glutinous rice and soak it in clear water for 2-3 hours. Wash lotus root and peel it.
2. Cut off one end of the lotus root by two or three centimeters with a knife and keep it as a cover. Fill the soaked glutinous rice into the lotus root and poke it firmly with chopsticks while filling.
3. After the glutinous rice is put into the lotus root eye, cover the lotus root cover and seal it with a toothpick.
4. Prepare seasoning and red dates to cook lotus root.
5. Put the soaked glutinous rice lotus root into the pot, pour the water into the lotus root, add the brown sugar and red dates, bring to a boil with high fire, and then turn to low heat for half an hour.
6. After half an hour, add rock sugar and cook for about a quarter of an hour.
7. Cooked glutinous rice lotus root can be sliced and eaten after it is slightly cooled. When you eat it, pour it with honey juice mixed with osmanthus and honey. It tastes delicious.
Exercise 3
food
Ingredients: lotus root and glutinous rice
Accessories: osmanthus fragrans
Seasoning: honey, sugar, baking soda.
working methods
1. The glutinous rice is washed and soaked for about 1 hour.
2. Drain water for later use.
3. Wash fresh lotus root after peeling.
4. Bevel one end and keep the tip of the lotus root.
5. Pour glutinous rice from the cut lotus root hole.
6. After filling in, cover the cut lotus root tip on the original incision and fix it with a toothpick.
7. Put the lotus root into the pot, add baking soda, add water and boil over high fire, then take it out and pour it out of baking soda water.
8. Put the original pot on the fire and add water, sugar and osmanthus.
9. Add lotus root and bring to a boil. Turn to medium heat and cook until the lotus root is crisp and rotten. Take out the lotus root.
10. After cooling, cut into pieces and put them on a plate.
1 1. Take another pot, add the original lotus root soup, cook until it is as thick as honey, and pour it on the lotus root slices.
12. Finally, drizzle with honey.
skill
1. To make this kind of glutinous rice lotus root, you should choose the lotus root with complete ends and large lotus root body, so as to ensure that the middle of the lotus root hole is not dirty, and more glutinous rice should be poured.
2. The millet in the hole is light, and the glutinous rice won't fall by itself, so you should push the rice into the hole with chopsticks and pestle it to the end, and every hole will be blocked.
3. It is not advisable to use too much water to cook lotus root, so the lotus root can't pass. After boiling less water in the middle, keep turning over the lotus root to make the sugar juice soak more evenly.
4. Lotus root is well cooked, it can't be cut when it is hot, and it is easy to break; The weather cannot be too cold. It's not delicious After taking out the lotus root, dry it until it is not hot, then cut it into pieces and eat it while it is hot, the best.
5. The knife for cutting lotus root should be thin enough and fast enough, and the cutting action should be neat. A knife is a knife, you must not drag it, otherwise the glutinous rice in the lotus root hole will be taken out by the knife.
6. glutinous rice lotus root's sweetness depends on simmering the soup slowly, which is intentionally or unintentionally sweet and will not cover up the original fragrance of lotus root. This practice stresses patience, so it is not recommended to use a pressure cooker.