Sweet-scented osmanthus sugar lotus root ingredients and production method | Zhejiang cuisine | gourmet recipe ingredients: appropriate amount of rock sugar, appropriate amount of sweet-scented osmanthus, four ounces of glutinous rice and two slices of lotus root seasoning: appropriate amount of rock sugar, appropriate amount of sweet-scented osmanthus, four ounces of glutinous rice and two slices of lotus root. Appropriate amount of brown sugar water: 1. Before making glutinous rice, it needs to be washed and soaked in cold water for about 12 hours. If time is tight, you can soak it in warm water. 2. First, clean the skin of the lotus root, cut a section about two centimeters long from one end, and then use materials: appropriate amount of rock sugar, appropriate amount of osmanthus, four ounces of glutinous rice and two pieces of lotus root; Seasoning: appropriate amount of rock sugar, appropriate amount of osmanthus, four or two pieces of glutinous rice and two pieces of lotus root; And the right amount of brown sugar and water.
Practice: 1. Glutinous rice should be washed and soaked in cold water for about 12 hours before cooking. If time is tight, you can soak it in warm water.
2. First, clean the lotus root, cut a section about two centimeters long from one end, and then put the rice in it. Filling lotus root holes with glutinous rice is a matter that needs careful completion, especially at the longer end of a lotus root, because rice needs filling to be effective. Finally, use toothpicks to help plug the leak.
3. After both ends are filled with glutinous rice, cover the cut end into the original whole lotus root sample, insert it with a toothpick and fix it.
4. Put cold water into the lotus root section and add rock sugar (brown sugar water, Redmi, ~ ~ powder. After boiling, change to slow cooking, turn off the fire after boiling for 1 to 2 hours, and add osmanthus half an hour before turning off the fire.
5. Slice after cooling, hook the remaining juice with lotus root powder, and pour it without beating.