Ingredients: lotus root 3 knots, glutinous rice 300g, red dates 100g, brown sugar100g, rock sugar 150g.

Specific production steps:

1. Prepare all the ingredients. It is best to choose yellow and white glutinous rice lotus root for making rock sugar, without too many dark spots. The lotus root nodes should be thick and full, and should not be too long, which is easy to fill with glutinous rice and put into a pressure cooker.

2. After the glutinous rice is cleaned, soak it in cold water for about three hours.

3. Soak the red dates in water for a while, and clean the dust inside the red dates.

4. After cleaning the lotus root, peel off the skin and cut it about 5 cm from the thicker end.

5. Fill the soaked glutinous rice into the lotus root holes, bite the lotus root while stuffing the glutinous rice, insert it into each hole with chopsticks, and fill the glutinous rice firmly, but not too tightly, because the glutinous rice will swell after cooking. Cut small lotus root segments should also be stuffed with glutinous rice.

6. After filling with glutinous rice, cover the cut lotus root segments back and fix them with toothpicks. Insert more toothpicks and fix them firmly so that they will not be loose when cooking.

7. Deal with all three lotus roots in turn. The action should be as fast as possible to avoid the oxidation and discoloration of lotus roots for too long.

8. Put the processed lotus root into the inner container of the electric pressure cooker, and then pour all the brown sugar, rock sugar and red dates into the pot.

9. Add clean water, the amount of water must not exceed the lotus root, and then high pressure 1 hour.

10. After the time is over, open the lid. At this time, the color of lotus root is not very dark, and it is light red. If you are not in a hurry to eat, you can soak it in the soup overnight, and the color will be darker.

1 1. Take out all the lotus roots, put them in a plate, and air them until they are completely cooled.

12. Pour the jujube soup out of the pot, leaving a little soup, and heat it to a thick sugar juice.

13. Slice the lotus root, put it in a plate, then pour the sticky sugar juice on the lotus root slices and serve. Note that the lotus root must be completely cooled before cutting, otherwise it will easily come apart.

Tips:

1. Rock sugar is sweet, mellow and not greasy, and warm brown sugar can improve the color. If you want something rich in flavor and deeper in color, you can add more, otherwise you can put less.

2. When fixing the lotus root section with toothpick, it must be fixed firmly, otherwise it will be cooked.