Honey Glutinous Rice Root:

Generally refers to osmanthus glutinous rice root. Cinnamon glutinous rice root, also known as honey glutinous rice root, is a specialty of China's Jiangnan region, belonging to the Su cuisine; Jiangsu dessert of a (also popular in Hangzhou, Zhejiang Province, and other parts of Zhejiang Province); raw glutinous rice in the lotus root, accompanied by osmanthus sauce, is a traditional dishes in the south of a unique Chinese dessert to its sweet and glutinous, osmanthus aroma and enjoy the reputation of Hangzhou, osmanthus glutinous rice root is soft sweet, lotus root of the West Lake is lotus root in the very best, the same famous osmanthus sticky root is also the best. The lotus root of West Lake is the best lotus root in the world, and the equally famous Nanjing osmanthus honey lotus root is also known as one of the four most humane street food in Jinling and Nanjing together with osmanthus sugar taro seedling, plum blossom cake, and red bean wine stuffed dumplings.

Practice one

1. Wash the lotus root, cut off one end of the lotus root section (lotus root section to be used), so that the lotus root holes exposed, and then the holes in the sediment wash, drain the water, the rock sugar smashed to be used.

2. Glutinous rice washed, dried water, by the cut of the lotus root into the glutinous rice, bamboo chopsticks will be the end of the plug tightly, and then in the cut, will be cut off the lotus root joints closed, and then small bamboo skewers tightly, to prevent leakage of rice.

3. With a casserole or copper pot (do not use iron pots, otherwise it will affect the quality), first with a good infusion of rice lotus root, and then into the water, to the extent that the water did not exceed the lotus root, boiling on a high fire and then turn to a small fire to cook, until the lotus root is cooked to fifty percent of the heat, add a little alkali, and continue to cook until the lotus root has changed to red when taken out to dry and cool.

4. With a buckle bowl pad put net oil a piece of the lotus root peeled, cut off the two ends of the part, cut into 1.5 cm thick round cake buckle into the bowl, into the sugar, rock sugar, cinnamon sugar, cover the net oil on the cage steam to the sugar completely dissolved when removed, remove the net oil residue and cinnamon dregs, flip flop pan, and then remove the face of the net oil residue that is.