working methods
1. Wash the glutinous rice first and soak it in clear water for 3 ~ 4 hours. Rinse the lotus root point with clear water and peel it.
2. On the head of the lotus root, cut a thick piece of 1 cm to expose the hole of the lotus root.
3. Drain the soaked glutinous rice and stuff the glutinous rice into the lotus root until the holes of the lotus root are filled; Finally, put the cut lotus root back and fix it with a toothpick.
4. Boil the water in the pot, steam the lotus root for 1 hour, pour out the steamed lotus root soup, put the lotus root in the pot and boil it in boiling water for 15 minutes, and the amount of water should not exceed the lotus root.
5. Take out the lotus root, let it cool for 20 minutes, take out the toothpick on the head of the lotus root, cut off the head and tail, and cut the glutinous rice lotus root into pieces with a thickness of 1cm.
Ingredients: fresh lotus root 1 strip, rock sugar 100g, 50g round glutinous rice, osmanthus 1/2 tsp.
Exercise 1. Cut off the front section of the lotus root by about 3 cm, then fill the round glutinous rice into the hole of the lotus root for about 8 minutes, and then seal it with a stick for later use.
2. Boil lotus root in water for about 4 hours with the method of 1, then take it out after stewing for 4 hours, cut it into 0.5 1 cm thickness, put it in a proper container, add rock sugar and osmanthus fragrans, and steam it for 4050 minutes until the rock sugar dissolves.