1.

Soak the glutinous rice in advance (about 2 hours)

2.

Wash the lotus root nodes and cut off about 2cm at one end.

3.

Pour the soaked glutinous rice into the small holes of lotus root, and fill each hole, then tamp it with chopsticks (fill each hole).

4.

Slices are fixed with toothpicks.

5.

Put the prepared brown sugar, jujube and lotus root into the pot, add clear water until the clear water does not pass the lotus root, boil over high fire and stew for about 2 hours.

6.

If you like soft and rotten things, you can cook them for a while, but you must pay attention to the fact that the longer the time, the thicker the soup will be and it will easily paste the bottom of the pot. Finally, add a proper amount of rock sugar and collect the soup.

7.

Let it cool out of the pan, slice it, sprinkle a spoonful of refrigerated osmanthus, and pour the soup. You can take several tablets at the first time.

8.

The finished product is broken.

Finished product drawing of glutinous rice lotus root of rice cooker

Finished product drawing of glutinous rice lotus root of rice cooker

Finished product drawing of glutinous rice lotus root of rice cooker

Finished product drawing of glutinous rice lotus root of rice cooker

Finished product drawing of glutinous rice lotus root of rice cooker

Finished product drawing of glutinous rice lotus root of rice cooker

Finished product drawing of glutinous rice lotus root of rice cooker

Cooking tips

1. Don't fill the rice in the gap of lotus root too firmly, because the rice will swell after cooking.

2, boiled lotus root water should not be too much, if too much, you can pour out some first and then add osmanthus and honey, you can't pass the lotus root.

3. Lotus root is older and tastes better.