Sweet glutinous rice lotus root

Open classification: food, diet, food culture, cooking, recipes

Materials:

New glutinous rice, lotus root (it is better to choose a lotus root segment with tender color, large hole and complete lotus root, about 21mm) and toothpicks.

Method:

1. Wash the glutinous rice, and measure about one lotus root per section (using hands as a measuring tool);

2. Put the glutinous rice until the water is fully immersed in the glutinous rice, after about two hours;

3. Wash the lotus root for later use;

4. Cut one end of the lotus root about 5-1mm to see the lotus root hole, and cut the lotus root slices for later use;

5. Pour the glutinous rice into the hole of the lotus root, pat the lotus root with your hand when filling some, and let the glutinous rice be solid until the lotus root is filled with rice;

6. Cover the cut lotus root slices back in their original positions and fix them with toothpicks, with more or less toothpicks, whichever is fixed;

7. Add water to the pressure cooker about half of the lotus root (mainly depending on the size of the lotus root and the pot), put it in the lotus root, seal the toothpick upward, cook it, take it out and let it cool.

8. Take out a little water for boiling lotus root, put it in another pot, add sugar, and boil the sugar juice, preferably thick, so that it can be dipped when eating lotus root.

9. After the lotus root is cooled, it can be sliced and poured with sugar juice.

Reminder:

1. When selecting lotus root, it is not easy for the lotus root body to be too long, too long to be cooked in the pot, and too short to be filled with glutinous rice; And the lotus root body should pay special attention to integrity. In addition, some people like to add baking soda when cooking lotus roots. Personally, it is better to be moderate, otherwise the lotus roots will be black if they are easy to rot. Finally, please don't pour out the soup cooked with lotus root.

2. You can continue to cook porridge by adding rice. Because you want to cook porridge, you don't put sugar in the lotus root before cooking, just add a proper amount of sugar before eating.

Sweet-scented osmanthus glutinous rice lotus root

Ingredients:

Lotus root 1 section of glutinous rice, appropriate amount of brown sugar 45g of sweet-scented osmanthus honey 3ml, 6 red dates

Practice:

1. Wash glutinous rice, soak it in warm water for 6min, drain it for later use, and wash the red dates.

2. Scrape off the skin of the lotus root, cut off 2.5 cm from one end and leave it as a lid. Fill the lotus root with glutinous rice, add a lid, and fix the seal with a toothpick.

3. Put the lotus root stuffed with rice into the pot, add red dates and sugar, pour in clear water (not the lotus root), boil over high heat for 3 minutes, then remove and cool.

4. Slice the cooled lotus root, put it on a plate and pour honey on it.

Tip:

1. The prepared lotus root can also be refrigerated in the refrigerator for a while before eating, and it has no special flavor.

2. The characteristics of this dish are: nourishing blood and moistening lung, delicious and glutinous, taking a few tablets in hot weather, nourishing and Shu Tai.

Method of glutinous rice lotus root

Materials: lotus root nodes, round glutinous rice, crystal sugar, lotus seeds, red dates and tremella

Method: peel the lotus root nodes, cut off a part at one end, and the cross-sectional lotus root eye is big enough for three or four rice grains to pass through. The glutinous rice is soaked in water for more than two hours.

Then there is the painful work-getting the rice into the lotus root eye is nothing more than scooping some with a spoon. When I almost collapsed, I finally got it. When the rice is packed, try to fix the cut part on the broken end. Usually, toothpicks are used, but there is no such unhealthy thing in my family (it is strongly recommended that you use dental floss), so I chose a pot with a suitable size, put the lotus root in it horizontally, and both ends pressed against the pot wall. Add water to the pot, it's okay to put more water, and don't waste the water for boiling lotus root. Add rock sugar, lotus seeds, red dates and tremella to water and cook together. It will take about 4 minutes (if you use a pressure cooker, the time will be halved). Let it cool naturally,

put it in the refrigerator, take out the slices when eating, and sprinkle with sweet-scented osmanthus sugar. Because there is starch in the soup (from glutinous rice and lotus root), it will be frozen, cool and slightly sweet after cold storage, and it also has the fragrance of lotus root, lotus seeds and red dates.