Ingredients: lotus root, glutinous rice, rock sugar and brown sugar.

Practice: soak the glutinous rice for half an hour, wash the lotus root, scrape off the skin, cut one end of the lotus root and leave it as a cover; Stuff the soaked glutinous rice into the lotus root hole. Don't hold it too tightly, poke it properly with chopsticks, and don't have holes; Connect the lotus root body and the lid firmly with a toothpick, then put it in a pressure cooker, take part of purified water, and then take part of brown sugar, rock sugar and brown sugar, and melt them in a hot pot before putting them in; Cover and press for 40-50 minutes.

2. Sweet and sour lotus root slices:

Ingredients: lotus root, chopped green onion, Jiang Mo, soy sauce, vinegar and sugar.

Practice: remove the knots from the lotus root, peel and wash it, cut it into thin slices with a top knife, put it in a boiling water pot and scald it slightly, then remove it and drain it for later use. Put the wok on a big fire, pour in 3 tbsp oil, heat it until it is warm, add chopped green onion, Jiang Mo, soy sauce, sugar, vinegar and a little water, stir-fry lotus root slices, thicken with starch, pour in pepper oil, and take out.

3, lotus root ribs soup:

Ingredients: 300g sparerib, 300g lotus root, 2 shallots, ginger 1 slice, cooking wine 1 tablespoon, pepper 1 tablespoon, 2 tablespoons refined salt, monosodium glutamate 1 tablespoon.

Practice: Wash the ribs and cut them into 3 cm long sections. Scrape the rough skin of lotus root, cut it into pieces and wash it. Wash ginger, cut it into two halves, put a proper amount of water in the pot, add half a slice of ginger, chives and cooking wine, bring it to a boil, add ribs, take it out for later use, put water in the wok, add water, add ribs, half a slice of ginger and chives, boil it with high fire, skim off the foam, and then use low fire to stew lotus root, ribs and soup for about 20 minutes.