1. Peel the lotus root, wash and drain it, and cut off one end of the lotus root node; Wash glutinous rice and soak it in water for about 4 hours.

2. Add white sugar into glutinous rice and mix well, then pour them into lotus root holes one by one; Put the cut lotus root node back in place and stick it firmly with a toothpick to prevent rice leakage.

3. Put the lotus root section filled with glutinous rice into a steamer, steam it over high fire for about 1 hour, take it out and let it cool, remove toothpicks and lotus root nodes, cut it into .5 cm thick discs, put it on a plate, and pour in sweet osmanthus.

Second, the practice of glutinous rice lotus root:

Raw materials: glutinous rice, sugar, lotus root

Ingredients: brown sugar, jujube, honey

Auxiliary tools: paper bag, a chopstick (or bamboo stick), toothpick

Practice:

1. Wash glutinous rice and soak it in water and sugar for one night (1. The glutinous rice will swell slightly during cooking.

3. Cover the cut lotus root and fix it with a toothpick.

4. Put the lotus root in a pressure cooker, add water that has not touched the lotus root, add three tablespoons of brown sugar and a few red dates.

5. After the pressure cooker is aerated, let it cool for 2 minutes, and then slice it.

6. Or you can eat it directly with honey.

wordy ING:

1. Choose lotus root, which should be thick and short, fresh and tender, complete in surface, and not rotten or hurt. The lotus root body is too long to enter the pot.

2. When filling glutinous rice, in order to prevent rice grains from popping on the table, I use a paper bag to help, and cut the lower section of the paper bag.