Put the lotus root filled with rice in a casserole (iron pot is not allowed, it smells like rust), bring it to a boil with strong fire, cover it, and continue to cook with low fire. Add

a little baking soda powder when it is about five ripe, and cook until it turns red. Take it out, let it cool, and peel it. Put a piece of pork suet on the bottom of the bowl, slice the lotus root on the lard, and then cover the upper oil.

add rock sugar and white sugar, steam over high fire until the sugar is dissolved, take it out, pour honey on it, and heat the sugar juice to pour it on.

second, practice:

1 or 2 knots of lotus root, wash and peel, and be careful when peeling, just scrape off the outer layer gently, not too thick.

2. Cut off one end of the lotus root by about 3cm, and leave it as a cover to expose the hole of the lotus root. After soaking the glutinous rice in water for 3h, put it into the hole of the lotus root bit by bit with chopsticks, without leaving a gap, and fill it. Add glutinous rice into the cut lotus root and leave it as a cover, cover the cover and fix it with a toothpick.

3. Add water to the pot, preferably the lotus root has just passed. Add red dates, add 3 tablespoons of brown sugar and 2 tablespoons of white sugar, and bring to a boil over low heat for 2 hours until the juice becomes thick. I add 1 tablespoon of honey, put the lotus root in the pot for a few hours, take out the slices, and pour some juice on the sliced lotus root.

Third, glutinous rice and sugar lotus root making materials:

Ingredients: 5 lotus roots (about 3 grams) and 1 grams of glutinous rice.

seasoning: white sugar, sweet osmanthus and rock sugar.

Features of glutinous rice and sugar lotus root:

It is bright red in color, soft and sticky in taste, and it is an autumn delicacy.

Teach you how to make glutinous rice sugar lotus root, how to make glutinous rice sugar lotus root

Wash and peel the lotus root inside and outside, cut off the lotus root head for covering, and wash and drain the 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 filled with rice in the clear water in the pot. The water should be soaked in the lotus root. After the big fire boils, turn to the low fire for about 3 hours, add sugar, and burn until the color is bright. After cooling, slice and plate. In addition, put a small amount of water in the pot, add rock sugar to boil, add sweet osmanthus and pour it on the lotus root.