Materials

1 section of lotus root, 300 grams of osmanthus wine wine, 100 grams of glutinous rice Seasoning osmanthus sugar 5 tbsp, ice cubes

Practice

1, wash the glutinous rice and soak it in cold water for about 1 hour, and then cook it in a pot to make glutinous rice for spare time.

2, the pot of water boiling hot, the lotus root into the water to cook; cooked glutinous rice mixed with cinnamon sugar, and then sheng out to cool, fill the holes in the lotus root.

3, sweet wine wine boiling add cinnamon sugar, the lotus root under the sugar sauce burned until the flavor of the sheng out, chilled with ice and sliced to eat.

Practice two,

Materials

root 1000 grams, 200 grams of rice (the first time to do a lot of preparation for the results of a lot of rice left a lot of waste), 200 grams of rock sugar (I like to sweeten the put a little more), 50 grams of brown sugar, 100 grams of sugar cinnamon (supermarkets sell bottles), if you want to do the rose on the right sugar cinnamon for sugar roses taste good

Methods

Practice

To do the rose on the sugar cinnamon into sugar roses

Practice

River rice soaked in water for more than an hour (river rice is best to soak a little longer, so that the river rice will be sticky and better cooked, I was the first night to buy a run on the next night back from work to make a full run for 24 hours)

Lotus root peeled and washed, one side to go to the head. Then put the side without the head standing in the palm of your hand, from the side of the head to start stuffing the inside of the river rice a side of the plug while using chopsticks to plug the real must be the rice stuffed real this project is more laborious must be patient.

When you're done, you can steam it in a pot! I was using a rice cooker steamed steamed for 45 minutes

steamed lotus root when you can do sugar sauce, in another pot add the right amount of water icing sugar sugar cinnamon (or sugar rose) brown sugar boil with starch thickening (thickening a little bit so that you can hang on to the lotus root) turn off the heat and let cool

when the lotus root out of the pot and let cool, to the good cinnamon juice (rose juice). Put into the refrigerator to cool, because the juice added brown sugar juice soaked lotus root red very appetizing

I once did a lot of eating under the slices poured with cinnamon sugar juice taste very good hehehe more than once can eat a long time

Tips

There is also a way to stuffed lotus root into the water to cook if you want to use to cook it must be stuffed with the end of the river rice in the cut out Brush the surface of the lotus root clean, cut out a small section of 3cm at one end of the lotus root;

2. Glutinous rice is soaked in advance, fill the holes of the lotus root with soaked glutinous rice, fill the holes while gently knocking the lotus root on the board vertically, so that the glutinous rice to fill the holes of the lotus root;

3. All loaded up, cut down the section of the lotus root and then cover, and tie it tightly with a toothpick;

4. water, boil over high heat, and then cook for 4 or 5 minutes;

5. Add red dates, rock sugar and brown sugar, and turn down the heat;

6. Cook the lotus root until it can be easily penetrated with chopsticks (about 100 minutes or so);

7. Wait for the boiled lotus root to cool down naturally and then cut thick slices for platters;

8. Cook the lotus root in the broth with a little water starch and thicken the gravy to thicken the soup and drizzle it over, and then pour 2 spoonfuls of The cinnamon honey can be.

Practice 4,

Materials

Sticky rice 80 grams

The lotus root 2 sections

Ice sugar 60 grams

Brown sugar 50 grams

Practice

1. soak the glutinous rice for half an hour, the lotus root clean scrape off the skin, in the lotus root of one end of the cut;

2 will be soaked glutinous rice stuffed lotus root hole. Don't stuff too solid, because the glutinous rice will expand when it is cooked (use chopsticks to poke it a few times, try to make it as hollow as possible);

3 Use toothpicks to fix the lotus root body and lotus root cover, and then into the pressure cooker;

4. Add 3 to 4 times the amount of water, and then add brown sugar (to make it colorful), cracked icing sugar (how much to add according to your own preference), and use chopsticks to stir until the icing sugar and brown sugar melted (you can heat it up slowly. More conducive to melting sugar);

5. When the sugar is completely melted, cover the pot with a lid, boil over high heat and then turn to medium heat and press for 20 minutes;

6. Before eating, cut into slices, drizzle some of the broth from the boiled lotus root on it, sprinkle a little dry osmanthus flowers as a garnish, and add a little honey will be very tasty!