Sticky Rice Lotus Root Too Long To Put InToo long to put in can be cut with a knife, separate placed in the pot.

Sticky rice root preservation method:

1, good sticky rice root cooling after wrapped in plastic wrap, frozen preservation can be.

2, the freshness layer in this season is about 72 hours, the freezing layer depends on the temperature, has been kept frozen can be maintained for a long time.

3, vacuum packaging either sterilized or frozen treatment, you can save 1 to 2 years, but not at room temperature, vacuum packaging itself does not extend the shelf life, it can only be isolated, for example, supermarkets vacuum-packed food are vacuum-packed and then sterilized, the food itself is sterile, the vacuum packaging isolates the bacteria and oxygen, bacteria can not reproduce in the bag, so, to extend the shelf life.

Introduction of glutinous rice root:

Glutinous Rice Lotus Root with Osmanthus, also known as Glutinous Rice Lotus Root with Honey Sauce, is one of the specialties of the Jiangnan region, one of the traditional desserts. Raw glutinous rice is poured into the lotus root with osmanthus sauce, which is a unique Chinese dessert in the traditional dishes of the Jiangnan region, and it enjoys a good reputation for its sweetness and glutinousness, and the strong aroma of osmanthus flowers.

Hangzhou osmanthus glutinous rice root is soft and sweet, the lotus root of the West Lake is the best lotus root, and the equally famous Nanjing osmanthus honey lotus root and osmanthus sugar taro seedling, plum blossom cake, red beans and wine wine with small rounds together as the four most humane street food in the Jinling Nanjing.