Sweet glutinous rice lotus root

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Materials:

New from the previous year Glutinous rice, lotus root (it is better to choose lotus root segments that are tender in color, have larger lotus holes, are intact, and are about 210mm), and toothpicks.

Preparation method:

1. Wash the glutinous rice and measure about a handful of lotus roots per section (use your hand as a measuring tool);

2. Cut the glutinous rice into Leave to wait until the water is fully immersed in the glutinous rice, about two hours later;

3. Wash the lotus root and set aside;

4. Cut one end of the lotus root about 5-10mm, When you see the lotus root hole, cut off the lotus root slices and set aside;

5. Pour the glutinous rice into the lotus root hole, pat the lotus root body with your hands after pouring some, so that the glutinous rice is firm, and wait until the rice is filled into the lotus root body;

6. Cover the cut lotus root slices back to their original position and fix them with toothpicks. You can use more or less toothpicks, whichever is more secure;

7. Add water to the pressure cooker and add about 50% of the lotus roots. Put in the lotus root at half the position (mainly depends on the lotus root body and the size of the pot), with the toothpick seal facing up, cook it, take it out and let it cool;

8. Take out a little of the water used to cook the lotus root, and put it in Put it into another pot, add sugar, and cook the sugar juice until it is thicker. It can be used as a dip when eating lotus roots.

9. After the lotus root is cool, slice it into slices and pour in sugar juice.

Reminder:

1. When selecting lotus roots, the body of the lotus root should not be too long. It is too long to be cooked in the pot and too short to be filled with glutinous rice; and special attention should be paid to the integrity of the lotus root body. In addition, some people like to add baking soda when cooking lotus roots. Personally, I think it is better to use it in moderation, otherwise the lotus roots will rot easily and become black. Be sure not to throw away the soup when cooking the lotus root at the end.

2. Add rice and continue to cook the porridge. Because you need to cook the porridge, do not add sugar to the lotus root before cooking. Add the appropriate amount of sugar before eating. That’s it.

Osmanthus glutinous rice and lotus root

Ingredients:

1 lotus root, glutinous rice, appropriate amount of brown sugar, 45 grams of osmanthus honey, 30 ml of osmanthus, 6 red dates

Method:

1. Wash the glutinous rice and soak it in warm water for 60 minutes. Drain and set aside. Wash the red dates.

2. Scrape off the outer skin of the lotus root, cut off 2.5 cm of the pedicle from one end, and leave it as a lid. Fill the lotus root with glutinous rice, add the pedicle and cover, and secure the seal with a toothpick.

3. Put the lotus roots stuffed with rice into a pot, add red dates and sugar, pour in water (to cover the lotus roots), bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes, remove and dry. cold.

4. Slice the cooled lotus roots, place them on a plate, and pour honey over them.

Tips:

1. The prepared lotus root can also be kept in the refrigerator for a while before eating, and it will have a unique flavor.

2. The characteristics of this dish are: nourishing blood and lungs, fragrant and glutinous, eating a few slices on a hot day, nourishing and comforting.

How to make glutinous rice lotus root

Ingredients: lotus root joints, round glutinous rice, rock sugar, lotus seeds, red dates, white fungus

Method: Peel the lotus root joints and cut off one end For one part, the cross-section of the lotus root eye is big enough for three or four grains of rice to pass through. Soak the glutinous rice in water for more than two hours.

Then there is the painful work of getting the rice into the lotus root eye, which is nothing more than using Scoop some water and rice with a spoon and put it on the cross section of the lotus root. Every time

A few grains of unlucky rice will be poured into the hole, and then poke it with chopsticks from time to time. The filling is too solid because glutinous rice

will expand when it absorbs water. When I almost collapsed, I finally got it done. After filling the rice, find a way to fix the cut part to the broken end. Usually I use toothpicks, but I don’t have that kind of unhealthy thing at home (I strongly recommend everyone to use dental floss), so I picked a pot of suitable size

and put the lotus roots in horizontally, with both ends pressed against the wall of the pot. Add water to the pot. It doesn't hurt to add more water. Don't waste the water used to cook the lotus roots.

Add rock sugar, lotus seeds, red dates and white fungus to the water and cook together. It should be ready in about 40 minutes (halve the time if you use a pressure cooker). Let cool naturally,

Put it in the refrigerator to refrigerate. When eating, take out the slices and top with osmanthus sugar. Since the soup contains starch (from glutinous rice and lotus root), it will freeze after refrigeration

It is cool, slightly sweet, and has the fragrance of lotus root, lotus seeds and red dates

TIPS:

1. It is best to have light pink lotus roots. White and light yellow ones are relatively brittle and are not suitable for this method.

2. It is best for glutinous rice to be round, and try not to choose long ones, otherwise you will regret it when you put rice into the eyes of the lotus root, and I will regret it until my intestines are blue.

Don’t get me wrong, I don’t have to eat it tomorrow. Didn’t you eat it last week? I haven’t posted the recipe yet. I haven’t done anything to review at home today. I’ve been reflecting on it.

——It turns out that I am the most unreliable person! When the exam is over, prepare to make rice dumplings (the exam will be over on Monday, and Tuesday happens to be the Dragon Boat Festival),