Seasoning: 200 grams of white sugar, each appropriate amount.
Practice of glutinous rice lotus root:
1. Wash glutinous rice, soak it in clear water for 30 minutes, and take it out to dry;
2. Wash the white lotus (Guangchang White Lotus), put it in a bowl, add a little water, steam it in a cage for 20 minutes, take it out, let it cool, and cut it;
3. Peel the lotus root in the pond, wash it with clear water, first cut off one end of the lotus root node, pour glutinous rice and white lotus into the lotus root hole, and then pat it gently with the back of a knife;
4. Cook the lotus root and glutinous rice together in a boiling water pottery bowl, take it out and let it cool, slice it, put it on a plate and dip it in white sugar.
For more information about glutinous rice lotus root, please see Mint.com Food Bank/Restaurants/Glutinous Rice Lotus Head.