The famous lotus root products in China include Suzhou lotus root, which is of good quality and was listed as a tribute in the Tang Dynasty. Its lotus root is called "snow lotus root", which is as white as snow, tender, crisp and sweet, and can be compared with Yali pear when eaten raw. The poet Han Yu once praised it as "colder than frost and snow, sweeter than honey, and a heavy mouth".
In the Mid-Autumn Festival, laurel trees are in full bloom, and the night is quiet and round. It is refreshing to taste Guangxi wine and smell Chen Xiang. The fragrance of osmanthus is very popular with people. Sweet-scented osmanthus sugar lotus root, also called sweet-scented osmanthus glutinous rice lotus root, is a unique food in Jiangnan. It enjoys a good reputation, not only because it is sweet and waxy, but also because of its efficacy and nutritional value.
Soft glutinous rice is sweet, delicious but not greasy, with the fragrance of osmanthus, soft glutinous rice of lotus root and glutinous rice. If you like sweets, try them quickly.
Ingredients to be prepared: lotus root 2 knots
Half a bowl of glutinous rice
Brown sugar 1 small bowl
30 grams of rock sugar
2 teaspoons of monascus powder
Appropriate amount of osmanthus
Start making:
The first step is to soak the glutinous rice 1 hour in advance. After soaking the glutinous rice, drain the water and rub the rice grains with our hands.
Step 2: clean the lotus root, peel off the skin, and cut it at the widest part of the front end of the lotus root (don't throw away the cut lotus root)
Step 3: put the glutinous rice on the lotus root, rub the glutinous rice into the lotus root holes, insert the glutinous rice into each hole with chopsticks for many times, and gently compact it (don't press it too tightly, the glutinous rice will swell after cooking, just press it gently).
Step 4, after filling the lotus root hole with glutinous rice, close the lotus root node cut before and fix it with several toothpicks;
Step 5, pour water into the pot that can submerge the lotus root nodes, and add brown sugar, rock sugar and monascus powder (monascus powder may or may not be added for better color).
Step 6, add lotus root, boil over high heat and turn to low heat for one and a half hours (turn over during cooking to prevent sticking to the pot).
Step 7, the stewed lotus root section will turn dark red in color, which is very beautiful. Let it cool a little before slicing.
Step eight, pour in the soup of osmanthus fragrans and boiled lotus root, and it is finished.
Sweet-scented osmanthus sugar lotus root is sweet and waxy, with the taste of sweet-scented osmanthus.
When buying lotus roots, try to choose lotus roots with complete ends and large lotus roots. The whole lotus root is very short, so no sediment can enter it. You can also put more glutinous rice into the full lotus root.