1, material: 2 fresh lotus roots, appropriate amount of glutinous rice, brown sugar or rock sugar, jujube and osmanthus fragrans.

2. Wash and peel the fresh lotus root and cut off one end.

3. Soak the glutinous rice for more than two hours in advance, fill the hole of the lotus root with glutinous rice, cover it with a small piece of emery cloth to prevent the glutinous rice from being exposed when steaming, and fix the cut end back to the lotus root with a toothpick.

4. Put it in a pot and add rock sugar (brown sugar), dates and water. The water should be boiled over the lotus root for more than an hour. See if the juice gradually thickens and the lotus root becomes soft. The time may be different according to different pots.

5. Take out the cooked lotus root, let it cool, slice it, and pour it with thick sugar juice and sweet-scented osmanthus.