The authentic recipe of sweet-scented osmanthus honey lotus root is as follows:

Prepare ingredients: glutinous rice, lotus root, sweet-scented osmanthus and jam. First of all, the glutinous rice should be soaked overnight in advance, and the lotus root should be peeled. Cut one side of the lotus root, and put the glutinous rice in. You can help with chopsticks, but it should not be too full to avoid swelling and bursting after being cooked. After being stuffed, fix the lotus root node with a toothpick, then prepare jujube, brown sugar and sugar, and pour the lotus root and other materials. The water does not pass the lotus root node.

Wash the sweet-scented osmanthus, put it in the pot, then cook it in a pressure cooker for one hour, and then suffocate it for one hour after it is cooked, so as to taste it better. Take the jam and the plate, draw the plate ornaments, cut the lotus root into pieces first, then cut it in the middle, arrange it spirally, and finally pour the juice off the table.

lotus root

lotus root, a plant of Nymphaeaceae in the order Longan. It originated in India, and was later introduced to China, where it was planted in Shandong, Henan, Hebei and other places in China. The uncut lotus root can be kept at room temperature for a week, but the cut part of the lotus root is easy to turn black and rot, so the cut lotus root should be covered with plastic wrap and refrigerated for about a week.

in Hubei province, there is a saying that "no soup, no banquet", and the grand finale of any banquet is bound to be a delicious soup. Hubei people love to drink soup, and they can also make soup. Lotus root sparerib soup, crock chicken soup and fish ball soup are all good in soup. In particular, the "lotus root and ribs stew soup" made of Honghu lotus root, which is known as the "treasure in water", is of great regional characteristics and condenses the essence of Jingchu food culture.