raw material

750g of lotus root, 0/50g of glutinous rice/kloc-,25g of honey lotus seed, 50g of honey, 200g of sugar, 0/5g of wet starch/kloc-,5g of honey osmanthus.

method of work

1, wash the lotus root, cut off one end of the lotus root node, rinse the glutinous rice with clear water and soak it for about two hours, then pick it up and dry it.

2. Fill the lotus root hole with glutinous rice, while filling it, and poke it inward with the head of chopsticks to make the glutinous rice fill the lotus root hole.

3. Put the lotus root in a steamer, steam it on high fire for 30 minutes, take it out, soak it in clear water for 2 minutes, take it out, tear off the lotus root skin and dry it, cut off the lotus root node at the other end, cut it into pieces with a thickness of 2 minutes, put it neatly in a bowl, add sugar125g, then put it in the steamer and steam it on high fire/kloc-0.

4. Add 50g of clean water and 5g of white sugar to the wok, bring the honey, sweet osmanthus and honey lotus seeds to a boil, thicken them with diluted wet starch, and pour them on the lotus root block.

Features: Lotus root block is pink and transparent, sweet as honey, soft and moist, and it is a delicious beet in autumn.