The recipe is not complicated, as it is also known as "glutinous lotus root with osmanthus flowers" and "glutinous lotus root with honey sauce. Soaked glutinous rice in the whole section of lotus root, sealing pot stew, add brown sugar, cinnamon, jujube and other ingredients to do under the soup, low-fire boiled for 2 hours, the soup into a paste. Cut into thin slices and drizzle with the soup or cover with a layer of honey, and the sticky lotus root is ready. Eat it while it's hot for a rich aroma, or let it cool for a crisp, sweet taste.
----Glutinous Rice Lotus Roots with Osmanthus--
Main Ingredients: 2 medium-sized lotus roots, glutinous rice
Ingredients: brown sugar, dried osmanthus flowers
----Starting to make it--
(1) Use an appropriate amount of rice according to the size of the lotus root, 2 lotus roots and 2 handfuls of glutinous rice are enough for a typical lotus root. Soak the glutinous rice in advance, I usually soak the glutinous rice a day in advance, so that the glutinous rice is full of water to fully rise, it is best to soak for about 12 hours.
(2) glutinous rice soaked almost, this time to deal with lotus root. The lotus root will be clean, especially the lotus root joints to clean. Peel off a thin layer of old skin from the surface of the lotus root, and cut the thicker end for the lid, 3-4 centimeters, making sure all the holes are fully exposed.
(3) Fill the lotus root holes with the soaked glutinous rice, poking the holes with chopsticks to fill them completely. Fill that part of the lid with glutinous rice as well, making sure the rice is 1-2 centimeters away from the edge of the lotus root holes when it's full. Reconnect the cut-off lid with the other half of the lotus root, and tie four toothpicks in four directions, slightly deeper, so that they can be tied tightly and securely.
(4) After the net pot into the lotus root, the soaked glutinous rice into the water, if the water is not enough to add the right amount of water to flood the lotus root over the depth of a finger section. Open a large fire boil to a small fire, add 200 grams of brown sugar, simmer for 2 hours. Remember to turn the lotus root many times in the middle, to ensure that the lotus root and glutinous rice cooked consistency.
(5) time, lotus root color into dark brown, that lotus root has been cooked through, glutinous rice also good, the lotus root out of the cool. Continue to simmer the sugar water in the pot, open the pot to boil, until the sugar water becomes thick with large bubbles, this time remember to turn off the fire.
(6) Remove the toothpicks from the lotus root, cut the lotus root into 1-centimeter slices, and plate evenly. Pour the hot sugar sauce over the lotus root slices while it is still hot, and sprinkle some cinnamon flowers at the end, the cinnamon glutinous rice lotus root is finished.