Wash and peel the inside and outside of glutinous rice sugar lotus root, cut off the lotus root head as a cover, wash and drain glutinous rice; Fill glutinous rice into the lotus root hole from the incision, and connect it with the lotus root head with a toothpick after filling; Put the lotus root full of rice into the clear water in the pot, soak the lotus root in the water, boil it, turn to low heat for about 3 hours, add sugar, burn it until it is bright, then cool, slice and plate; In addition, put a small amount of water in the pot, put rock sugar to boil, add osmanthus, and pour it on the lotus root.

material

Lotus root 1000g, glutinous rice 200g (a lot of glutinous rice was prepared for the first time, but there was a lot of waste), crystal sugar 200g (I like to put it sweet), brown sugar 50g, osmanthus fragrans 100g (bottled in supermarket). If you want to be a rose, change the sweet-scented osmanthus into a sugar rose, and it tastes good.

working methods

Soak the glutinous rice for more than an hour (it is best to soak the glutinous rice for a long time, which will be sticky and cook better. I bought it the night before and ran for 24 hours until I came back from work the next night)

Peel and wash the lotus root and remove the head at the same time. Then put the decapitated side in the palm of your hand, and start from the decapitated side, while holding rice with chopsticks. Be sure to fill your stomach. This project is laborious, so you must be patient.

Just put it in the pot and steam it! I steamed in a rice cooker for 45 minutes.

You can make sugar juice when steaming lotus roots. Add appropriate amount of water, rock sugar, sweet-scented osmanthus (or sugar rose) and brown sugar to boil. Thicken with starch (a little thickening can be hung on the lotus root), turn off the heat and let it cool.

Let the lotus root cool after taking it out of the pot, and then add the prepared osmanthus juice (rose juice). Put it in the refrigerator to cool, because the lotus root soaked in brown sugar juice is red and appetizing.

When I cook many dishes at a time, I slice them and pour osmanthus juice. It's delicious. Hehe, you can eat more for a long time at a time.