1. First of all, the lotus root for glutinous rice lotus root must be waxy lotus root, and it is best to choose thick, full, short and even lotus root; The glutinous rice should be soaked in advance, otherwise it is easy to cause the phenomenon of cooked glutinous rice.

2. There is also the choice of sugar. Brown sugar can make the cooked lotus root more red and bright, and rock sugar can increase the luster. Therefore, if the color of glutinous rice lotus root is relatively red and bright, it is best to add these two sugars at the same time. You can use yellow rock sugar or white rock sugar instead. The nutrition of yellow rock candy is better than that of white rock candy, and the sweetness of white rock candy is higher.

3. Cooked glutinous rice lotus root can be soaked overnight, which will be more colorful and taste better. Don't waste the rest of the brown sugar juice, it tastes good when poured out.

How to cook in glutinous rice lotus root? What ingredients: lotus root 1000g, glutinous rice 200g, crystal sugar 200g, brown sugar 50g, osmanthus 100g (available in bottled supermarkets). If you want to make roses, it is also delicious to use sugar roses instead of sweet-scented osmanthus.

1. Soak the glutinous rice for more than an hour (it is best to soak the glutinous rice for a long time, so that the glutinous rice will be sticky and cooked better. I bought it the night before and ran back to work the next night, soaking for 24 hours)

2. Peel and wash the lotus root and remove the head. Then put the headless side in the palm of your hand, start with the headless side and hold the rice with chopsticks. Be sure to stuff the rice in. This process is laborious and requires some patience.

3. After stuffing, steam in the pot! I steamed in a rice cooker for 45 minutes.

4. Lotus root can be made into sugar juice when it is steamed. In another pot, add appropriate amount of water, rock sugar, sweet-scented osmanthus (or sugar rose) and boil the brown sugar. Thicken with starch (slightly thicken, you can hang it on the lotus root). Turn off the fire and let it cool.

5. Let the lotus root cool thoroughly after taking out the pot, and then add the prepared osmanthus juice (rose juice). Put it in the refrigerator, because lotus root soaked in brown sugar juice is very appetizing.

How to preserve glutinous rice lotus root can be frozen, which is beneficial to prolong the preservation time.

Osmanthus fragrans glutinous rice lotus root, also known as Honey Fragrant glutinous rice lotus root, is one of the traditional famous spots in the south of the Yangtze River. Glutinous rice is poured into lotus root and carefully made with osmanthus sauce and big red dates. It is a unique Chinese dessert in Jiangnan traditional dishes, which is famous for its sweet, crisp and rich osmanthus fragrance.