-glutinous rice stuffed with lotus root has a long history, and you can also feel the charm of these special foods during the production process. Glutinous rice stuffed lotus root is a distinctive Shanghai snack. Glutinous rice stuffed lotus root is mainly made of glutinous rice, and the cooking method is the main one. The taste belongs to it. You can also make special snacks together with the recipes provided by Gourmet website! Lotus roots can be painted. They are fresh and elegant, praised by the world, and they can also be eaten. They are refreshing, light and delicious, which is appreciated by everyone. The so-called "going up to the hall, going down to the kitchen" is exactly the case. Lotus roots are deeply buried in the pond mud, and the phrase "getting out of the mud without being stained" is what it says. It is said that the darker the sludge, the cleaner the flowers. However, when it comes to cooking. It can't compare with those grown in running water. Moreover, if there are many kinds of fish in the pond, the nutrition will naturally be rich and balanced, and the produced lotus roots will naturally become more tender. Cooking with lotus roots is extremely refreshing, and the most common ones are sweet and sour lotus root slices, lotus root clips and glutinous rice stuffed lotus roots. Glutinous rice stuffed lotus roots are traditional dishes in the south of the Yangtze River, or snacks; If it is eaten with sweet-scented osmanthus syrup, it is called sweet-scented osmanthus lotus root. The sweet-scented osmanthus lotus root is the most famous in Hangzhou, because the white lotus root in the West Lake is considered to be the best among the lotus roots. To make glutinous rice stuffed with lotus roots, you should choose the old lotus root every other year. The so-called old lotus root is not picked up every other year and dried, and the lotus root is dug up after the flowers and leaves have faded. At that time, the lotus root was the strongest. The lotus root should be white. There is less mud in the hole, which is convenient for stuffing glutinous rice. In addition, three or four pieces of glutinous rice should be prepared and soaked one or two hours before making. Some people like to scrape off the skin when washing the lotus root, but it is unnecessary. Because the lotus root is extremely easy to oxidize, even if the skin is scraped off, a layer of black skin will still appear on the surface when the rice is stuffed. In fact, after the lotus root is cooked, the skin will naturally tilt up, as long as it is gently torn off. The cut piece can be soaked in water and then covered back. At this time, the hole of lotus root should be carefully observed. If there is mud in the hole, the other end of lotus root should also be cut off and washed through the hole with sharp and thin water. Then, sticky rice is stuffed. If both ends of lotus root are cut off, put the cut piece of lotus root back according to the incision first, and then insert some toothpicks vertically to fix it. Scoop the rice spoon by spoon and put it on the lotus root hole. Those holes are very small and the rice is light, so it will never fall by itself. So you should push the rice into the hole with chopsticks and pestle it all the time. This is a very detailed job, because you can only stuff five or six grains of rice at a time, and it takes a lot of patience to stuff the rice to the end. Here's a trick: hold the lotus root with your hands, and you can do it at a time. However, it only takes fifteen minutes to plug a section of lotus root, which is much more convenient than the legendary method of stuffing meat into mung bean teeth. Remember, every hole should be stuffed tightly. Then, cover the lotus root slices according to the incision and fix them with toothpicks, and you can put them in the pot for cooking. The pot is of course big and there is plenty of water, so you must immerse the lotus root. Then, turn the fire to the maximum and wait until the water boils. It's too cold to cut, and it's not delicious. After taking the lotus root out, gently peel off the skin outside, and when it's not hot, cut it into pieces, and eat it while it's hot. The knife for cutting the lotus root should be thin enough and fast enough, and the cutting action should be neat. One knife is a knife, and it must not be sloppy, otherwise, the glutinous rice in the lotus root hole will be taken out by the knife. The plate for loading the lotus root should be simple and simple. By simmering the soup slowly, the sweetness is intentional or unintentional, and it will not cover up the original fragrance of lotus root. This kind of practice pays attention to patience. It is absolutely impossible to cook it crisp in a pressure cooker and then pour it with extremely thick cheap brown sugar juice, like a vegetable stall. That kind of glutinous rice lotus root is disgusting.