Glutinous rice lotus root is a food that people like to eat. There are many ways to make it and the taste is very delicious. Eating more glutinous rice lotus root has great benefits for the human body and can improve the body's immunity. So everyone knows that glutinous rice lotus root How to make glutinous rice lotus root? Do you want to know how to make glutinous rice lotus root at home? Now I will introduce to you how to make delicious glutinous rice lotus root.
Osmanthus (Rose) Glutinous Rice and Lotus Root
Ingredients
1000 grams of lotus root, 200 grams of glutinous rice, 200 grams of rock sugar, 50 grams of brown sugar , 100 grams of sugar osmanthus. If you want to make roses, replace the sugar osmanthus with sugar roses. The taste is also very good.
Method
Soak the glutinous rice in water for more than one hour.
Peel and wash the lotus root and remove the head. Then put the side without the head upright in the palm of your hand, start stuffing the glutinous rice inside from the side with the head removed, and use chopsticks to stuff the rice firmly. This process is quite time-consuming and requires patience.
After stuffing, steam it in a pot! I steamed it in a rice cooker and steamed it for 45 minutes.
When steaming the lotus root, you can make the sugar juice. In another pot, add an appropriate amount of water, rock sugar, sugar osmanthus (or sugar rose), brown sugar, boil, and thicken with starch (the thickening will be slightly thicker so that the lotus root can stick to it. (Above)) Turn off the heat and let cool.
After the lotus roots come out of the pot, let them cool and add the prepared osmanthus juice (rose juice). Put it in the refrigerator to cool down, because the lotus root soaked in brown sugar juice is very red and very appetizing.
I made a lot of them at once and then cut them into slices and poured them with sweet-scented osmanthus sugar juice. It tastes really good. Hey, there’s a little trick to make a little more at a time so you can eat it for a long time. Another way is to stuff lotus roots with glutinous rice. Put it in water and boil it. If you want to cook it, you must finish stuffing the glutinous rice and put the cut head on with a toothpick to ensure that the glutinous rice will come out.
The glutinous rice must be soaked in advance, otherwise the glutinous rice will not stick and will not be cooked easily.
Osmanthus glutinous rice and lotus root
Ingredients
1 section of lotus root, 1 handful of glutinous rice, 1 handful of dates (dried).
Seasonings
Appropriate amount of rock sugar, appropriate amount of water starch, appropriate amount of brown sugar, appropriate amount of osmanthus honey.
Method
1. Scrub the surface of the lotus root clean, and cut out a 3cm section at one end of the lotus root;
Scrub the surface of the lotus root clean, and cut a small section on the end of the lotus root. Cut out a 3cm section from one end
2. Soak the glutinous rice in advance, fill the holes of the lotus root with the soaked glutinous rice, and tap the lotus root vertically on the chopping board while filling to let it Fill the lotus root holes with glutinous rice;
3. After everything is installed, cover the cut lotus root segments and tie them tightly with toothpicks;
4. Put them into a large soup pot , add water that has covered the lotus roots, bring to a boil over high heat, and cook for another 4 or 5 minutes;
5. Add red dates, rock sugar and brown sugar, turn to low heat;
6. Cook until The lotus root can be easily pierced with chopsticks (about 100 minutes);
7. Wait for the cooked glutinous rice lotus root to cool down naturally, then cut into thick slices and place on the plate; 8. Add a little water to the boiled lotus root soup. Thinly thicken the gravy with starch and cook until thick. Pour over 2 tablespoons of osmanthus honey.
Osmanthus glutinous rice and lotus root
Ingredients
1 section of lotus root, 1 handful of glutinous rice, 1 handful of dates (dried).
Seasoning
Appropriate amount of rock sugar, appropriate amount of water starch, appropriate amount of brown sugar, appropriate amount of osmanthus honey.
Method
1. Scrub the surface of the lotus root and cut out a 3cm section at one end of the lotus root;
2. Soak the glutinous rice in advance and add it to the lotus root. Fill the holes with soaked glutinous rice, and while filling, gently knock the lotus root vertically on the chopping board, so that the glutinous rice can fill the lotus root holes;
3. After everything is installed, cut the lotus root Cover the lower lotus root segments and tie them tightly with toothpicks;
4. Put it into a large soup pot, add water that has not covered the lotus roots, bring to a boil over high heat, and cook for another 4 or 5 minutes;
5. Add red dates, rock sugar and brown sugar, turn to low heat;
6. Cook until the lotus roots can be easily pierced with chopsticks (about 100 minutes);
7 . Wait for the cooked glutinous rice lotus root to cool down naturally, then cut into thick slices and place on the plate; 8. Add a little water starch to the boiled lotus root soup to thicken the soup and cook until thick and pour over it, then pour 2 tablespoons of osmanthus honey.
Osmanthus glutinous rice and lotus root
Ingredients
1 tube of lotus root, 300 grams of glutinous rice, appropriate amount of rock sugar, brown sugar and osmanthus sugar.
Method
1. Soak the glutinous rice one day in advance, wash and drain, pour in sugar and mix well;
2. Wash the lotus root without peeling it, and remove it from the skin. Cut the top 2cm;
3. Use chopsticks to fill the lotus root hole with glutinous rice, and use toothpicks to secure the lid;
4. Put the lotus root into a pressure cooker, pour in rock sugar and brown sugar, and pour water, covering the lotus roots;
5. Steam under high pressure for 20 minutes, let cool, slice into slices, and top with osmanthus sugar.
Osmanthus glutinous rice and lotus root
Ingredients
Glutinous rice, white sugar, lotus root, rock sugar, brown sugar, osmanthus sugar.
Method
1. Soak the glutinous rice one day in advance, wash and drain, pour in sugar and mix well;
2. Wash the lotus root without peeling it, and remove it from the skin. Cut the top 2cm;
3. Use chopsticks to fill the lotus root hole with glutinous rice, and use toothpicks to secure the lid;
4. Put the lotus root into a pressure cooker, pour in rock sugar and brown sugar, and pour water, covering the lotus root;
5. High-pressure steam for 25 minutes, let cool, slice into slices, top with osmanthus sugar and eat.
Steam for 25 minutes, let cool, slice into slices, top with osmanthus sugar and enjoy.
Osmanthus glutinous rice and lotus root
Ingredients
Lotus root 1 Section, half a bowl of glutinous rice, appropriate amount of white sugar, appropriate amount of sugar-osmanthus, and a few toothpicks.
Method
1. Soak the glutinous rice in water for two hours;
2. Wash and peel the white lotus root, cut off one end and reserve it for cover;
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3. Stuff the soaked glutinous rice into the lotus root hole with chopsticks;
4. Cover the cut lotus root lid and secure it with toothpicks;
5 , put it into a pot, add enough water to cover the lotus root, add an appropriate amount of sugar, and cook for three to four hours;
6. Let the lotus root cool slightly, slice it, and top with sugar osmanthus. Tips: Don’t use an iron pot when cooking lotus roots to prevent the lotus roots from turning black.
Glutinous rice lotus root
Ingredients
1 lotus root, 50 grams of glutinous rice, 20 grams of white sugar, 50 grams of brown sugar, and 10 grams of dried red dates.
Method
1. Soak the glutinous rice for more than 4 hours, drain and set aside.
2. Wash the lotus root, scrape the skin, and cut off 2 cm from one end.
3. Pour in the glutinous rice. You can use chopsticks to poke it a little so that it doesn't become too loose. Don't poke it too hard. If it's too tight, it will expand after steaming.
4. After filling, cover the lotus root cut off in step (2) and seal it with a toothpick.
5. Put water in the pot to be level with the lotus roots, add red and white sugar, add dried quince, bring to a boil over high heat and then simmer over low heat for an hour.
6. Take it out and let it cool, then slice it into slices and pour the soup over it before eating.
Burnt fragrant glutinous rice and lotus root cake
Ingredients
The ratio of glutinous rice to lotus root is basically 2:1, lotus root and chives.
Method
1. Soak the glutinous rice overnight in advance and steam over high heat for about 15 minutes after the water boils.
2. Chop the lotus root and set aside.
3. Chop the chives and set aside.
4. Blanch the minced lotus root and fish it out.
5. Put the glutinous rice, lotus root and green onions into a container, add salt, sugar, thirteen spices and sesame oil and mix well.
6. It is best to wear disposable gloves, which will be easier to operate. Wet your gloves with water and knead the material into a relatively tight round cake.
7. Put some oil in the pot and fry the lotus root cake over medium-low heat until both sides are golden brown.