Sweet-scented osmanthus glutinous rice lotus root is a dish in Hangzhou, Zhejiang Province.

Osmanthus fragrans and glutinous rice lotus root is a very famous traditional dessert in China. It originated in Hangzhou, Zhejiang Province, south of China, and is one of the special cuisines in Hangzhou. Its taste is soft and waxy, and its aroma is fragrant. It is a dessert very suitable for summer consumption. The production of sweet-scented osmanthus glutinous rice lotus root has a long history and has been popular since the Southern Song Dynasty.

Sweet-scented osmanthus glutinous rice lotus root tastes soft and glutinous, and has a fragrant smell, so it is a dessert very suitable for summer consumption. It is also one of the traditional foods in Mid-Autumn Festival, because sweet-scented osmanthus is in full bloom and glutinous rice lotus root is just ripe, so people usually taste this food at this time. The production process of sweet-scented osmanthus glutinous rice lotus root is complicated. It is necessary to soak glutinous rice for several hours, then wash the lotus root, pour the glutinous rice into the lotus root, and then sew the lotus root with thread. Cook lotus root in sweet-scented osmanthus syrup, slice and plate.

Precautions for making sweet-scented osmanthus glutinous rice lotus root

1. Selecting lotus root: When purchasing lotus root, choose lotus root with thick nodes, smooth skin and bright colors, so that the glutinous rice lotus root made will taste better.

2. Soaking glutinous rice: The glutinous rice needs to be soaked in advance to make it soft, which makes it easier to fill into the lotus root holes and shortens the cooking time.

3. Filling glutinous rice: When filling glutinous rice, the fortress should be tight, but don't use too much force to avoid breaking the lotus root hole. Fix the lid with a toothpick to prevent it from scattering during cooking.

4. Cooking glutinous rice lotus root: Use low fire when cooking glutinous rice lotus root to avoid uncooked glutinous rice or rotten lotus root. In the process of cooking, it can be turned in time to make the glutinous rice evenly heated.