The first time I ate glutinous rice noodles was when I was in college. I was surprised to encounter this kind of food on the streets of Xi'an.

It turns out that glutinous rice and lotus root can be mixed together to make delicacies. All the glutinous rice and lotus root in the dessert shop have been sliced. You can take as much as you want and sell it by the pound. After weighing and bagging, the kind store owner will ladle out the sweet-scented osmanthus soup.

Pour a spoonful on the lotus root slices, pick it up with a toothpick, and eat it. Meizizi fell in love with this delicacy after eating it for the first time. She went to research how to make it and tried it many times at home. Although the process is

It is complicated, but the taste of the glutinous rice made is definitely not worse than that sold in the store. Today I will share it with you. I hope everyone can make delicious and sweet glutinous rice lotus root. Ingredients for Osmanthus Glutinous Rice Lotus Root: 2 sections of pink lotus root,

100g glutinous rice, 200g brown sugar, 2g dried osmanthus Production steps 1. Peel the lotus root and cut off a small piece to expose the lotus root hole. It is very important to observe whether there is mud.

Be sure to choose thick pink lotus roots. Only pink lotus roots taste soft and waxy. Consult the vendor before buying and judge for yourself. The color of cut pink lotus roots should be darker, while crispy lotus roots are almost white.

You must choose lotus roots with complete lotus root joints, otherwise the lotus roots will be ruined if mud is put into them. Of course, even if they are intact, there will be muddy ones. There is no way to avoid this. It depends on your fate, hahahaha.

Production steps 2: Pour the soaked glutinous rice into the lotus root hole with water. The water will flow out along the hole and the rice will stay. With the help of water, filling the lotus root will be much easier.

Production step 3: Use chopsticks to help insert a few times to prevent holes. After filling, use toothpicks to fix the small piece of lotus root to act as a lid.

Preparation steps 4: Put the lotus root into the rice cooker, pour water to cover the lotus root joints, pour in brown sugar, turn on the soup mode, and heat for 2 hours.

Preparation step 5: After the time is up, open the lid of the pot and turn on the rapid heating mode to thicken the soup. During this period, you can turn the lotus roots and pour some soup on the lotus root joints.

When the soup is very thick, turn off the heat and take it out. After it cools completely, slice it into slices.

Preparation step 6: When eating, pour the remaining soup and sprinkle with osmanthus.

Sprinkle sweet-scented osmanthus at the end to add fragrance and beauty.

The trick is that pink lotus root is a variety with a pink and glutinous texture, which is different from new lotus root.