1. Wash the glutinous rice and dry it for later use;

2. Wash the lotus root and cut a small piece near the lotus root festival to make a cover;

3. Wash the lotus root hole;

4. Stuff glutinous rice into lotus root holes;

5. After filling the meal, put the cut cover back in place and fix it deeply with a toothpick;

6. Put the lotus root into the pot, add water to the lotus root, and after the fire is boiled, change to low heat and cook for 30 minutes;

7. Add rock sugar and dried osmanthus, and simmer for 100 minutes;

8. Slice the cooked lotus root and serve. Or, slightly fry the cut glutinous rice lotus root in oil, fry both sides, and sprinkle some sugar when eating. Eating like this is more layered and mellow than eating directly after cutting.

Tips:

1. Buy short lotus root. Generally, when buying now, pinch the middle lotus root from among the three lotus roots. The hole in this lotus root must be clean.

2. Don't soak glutinous rice in advance, so the cooked rice in glutinous rice lotus root will be tight.

Don't add sugar when cooking lotus root, or the rice won't rot easily, and then add sugar after half an hour.