How long does it take to cook Osmanthus Glutinous Rice and Lotus Root?

It adds up to about an hour and a half!

How to make sweet-scented osmanthus, glutinous rice and lotus root?

1. Wash the glutinous rice and soak it for about 1 hour.

2. Drain and set aside.

3. Peel and wash the fresh lotus root.

4. Cut one end diagonally and save the lotus root tip.

5. Pour the glutinous rice into the lotus root hole of the incision.

6. After filling, cover the cut lotus root tip over the original incision and secure it with toothpicks.

7. Place the lotus root in a pot, add baking soda, add water and cook over high heat, remove and pour out the baking soda water.

8. Place the original pot on the fire, add water, sugar, and sugar-osmanthus.

9. Add the lotus roots and bring to a boil over high heat, then turn to medium heat and cook until the lotus roots are crispy and take out the lotus roots.

10. Let cool and then cut into slices and serve on a plate.

11. Take another pot, add the original lotus root boiling water, boil until thick and honey-like, pour it on the lotus root slices.

12. Finally, pour the honey juice made with honey.

Tips

:

1. Use lotus roots that have both ends intact and a fat body to make this glutinous rice lotus root, so as to ensure that the lotus root hole is in the middle It's not dirty, and there's more glutinous rice poured into it.

2. The millet in the hole is light, and the glutinous rice will not fall down by itself, so you need to use chopsticks to push the rice into the hole, punch it to the bottom, and fill each hole tightly.

3. The water for boiling the lotus roots should not be too much, just enough to cover the lotus roots. After the water is less boiled in the middle, the lotus roots should be turned over continuously so that the sugar juice can be immersed more evenly.

4. After the lotus root is cooked, do not cut it when it is hot, as it will break easily; nor do you cut it when it is cold, as it will not taste good. After taking out the lotus root, let it dry for a while until it is no longer hot, then cut it into slices and eat it while it is hot. It is most fragrant and glutinous.

5. The knife used to cut the lotus root should be thin enough and fast enough, and the cutting action should be neat, one knife at a time, and must not be sloppy, otherwise, the glutinous rice in the lotus root holes will be brought out by the knife.

6. The sweetness of glutinous rice and lotus roots is achieved by slowly boiling the soup in over a slow fire. The sweetness is intentional or unintentional without covering up the original fragrance of the lotus roots. This method requires patience, so it is not recommended to use a pressure cooker.