Ingredients ?

Lotus root one section

Sticky rice moderate

Brown sugar 100g

Icing sugar 50g

Osmanthus sugar lotus root practice ?

Soak the glutinous rice every other night and set aside

Wash the lotus root and peel off the skin, cut the lotus root from one end of the lotus root at about 1cm, and don't throw away the small cap that is cut off

Fill the hole of the lotus root with the soaked glutinous rice, and use chopsticks or bamboo skewers to fill the hole of the lotus root with the rice until it is full

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Insert a few toothpicks into the lotus root section that has just been cut off and stitch it together. Small cap to sew it

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Put the sealed lotus root into a deep pot, put in brown sugar, pour in the right amount of water not over the lotus root cover the pot, high heat to boil and then turn to medium heat to cook for about 1 hour, put in the rock sugar and continue to cook for 1 hour

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Boiled lotus root fishing out slices, sprinkled with a little bit of dried osmanthus can be

Cooked lotus root out of slices, sprinkle some dry cinnamon can be

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Cooking Lotus Root

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Slice

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Plate and enjoy the delicious osmanthus flower candy lotus root~~

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Tips

1, the lotus root is more thick and straight, it will be more better to fill with sticky rice.

2, if you do not have osmanthus, you can use osmanthus syrup

3, the sweetness will vary from person to person, and finally you can adjust the amount of sugar according to personal taste

4, lotus root knuckle cap should be inserted with more toothpicks, fixed securely, because the glutinous rice will be open, the top of the cap off

5, the holes in the lotus root, and also on the lotus root crunchy and powdery, mainly subject to the varieties, production process, maturity, and freshness of the environment, Production process, maturity and freshness, etc., has nothing to do with the number of holes. According to the authoritative science, there are four common sense:

(1) all varieties of immature are brittle. mid-late June to mid-late July, the Yangtze River Basin dug out of the lotus root are brittle.

(2) Pink root varieties turn pink when ripe, and brittle root varieties are still brittle when ripe.

(3) Pink lotus root will only become pink if it is stewed.

(4) Pink Lotus Roots will gradually become "crispy" during preservation.