Brown sugar osmanthus glutinous rice lotus root is delicate and tender, and the entrance is soft. The fragrance of lotus root and the smoothness of glutinous rice are matched together, and the faint osmanthus fragrance makes people want to eat more pieces after eating.

1. Soak the glutinous rice in water for about 2 hours to let it absorb enough water, so that it won't swell too much when cooking. It is best to choose 7-hole lotus root, that is, lotus root with large holes, which has high starch content and will be tender to eat.

2. After washing the lotus root, cut off the head about 2 cm. Fill all holes with soaked glutinous rice, including cut ones, tamped with chopsticks and filled with glutinous rice, leaving no gaps.

3. Cover the cut lotus root again and tie it firmly with a toothpick. This must be covered tightly to prevent the sticky rice from flowing out when cooking.

4. Put the lotus root into a pressure cooker, add half of the water submerged in the lotus root, add 20 crystal sugar and 5 spoonfuls of brown sugar, and stew for 25 minutes.

5. Then deflate and open the lid, turn the lotus root upside down, stew for another 25 minutes, turn off the fire and continue to stew 15 minutes.

6. The lotus root can be sliced when it is a little cooler. After the dish is set, scoop some soup from the pressure cooker, boil it over high fire, thicken it with starch, pour it on the lotus root, finally pour 2 spoonfuls of sweet osmanthus, and sprinkle some dried osmanthus. A sweet and soft osmanthus glutinous rice lotus root is ready.