Glutinous Rice Lotus Root with Osmanthus Flower, also known as Glutinous Rice Lotus Root with Honey Sauce, is a specialty of the Jiangnan region, belonging to the Su Cuisine; a kind of Jiangsu desserts, and is also popular in Hangzhou, Zhejiang Province, and other parts of Zhejiang Province.

Raw glutinous rice in lotus root with osmanthus sauce is a unique Chinese dessert in the traditional dishes of the Jiangnan region, enjoying a good reputation for its sweetness and glutinousness and the strong aroma of osmanthus. The osmanthus honeyed lotus root, together with osmanthus sweet taro seedling, plum blossom cake, and red beans and wine stuffed with small rounds of rice, is regarded as one of the four most humane street snacks in Nanjing.

Raw materials

Lotus root 1 section of glutinous rice glutinous rice 45 grams of brown sugar cinnamon honey 30 ml of jujube 6

Practice a

1. Lotus root is cleaned, cut one end of the lotus root joints (lotus root joints to be used), so that the lotus root holes are exposed, and then the holes of the mud and sand wash, drain the water, the rock sugar smashed to be used.

2. Glutinous rice washed, dried water, by the cut of the lotus root into the glutinous rice, bamboo chopsticks will be the end of the plug tightly, and then in the cut, will be cut off the lotus root joints closed, and then small bamboo skewers tightly, to prevent leakage of rice.

3. With a casserole or copper pot (do not use an iron pot, otherwise it will affect the quality), first filled with rice lotus root, and then put into the water, to the extent that the water did not exceed the lotus root, boiling on the fire after turning to a small fire to cook, to be cooked to the lotus root into the fifty percent of the heat, add a little alkali, and continue to cook to the lotus root has become red when taken out to dry and cool.

4. With a buckle bowl pad put net oil a piece of the lotus root peeled, cut off the two ends of the part, cut into 1.5 cm thick round cake buckle into the bowl, into the sugar, rock sugar, cinnamon sugar, cover the net oil on the cage to steam to the sugar completely dissolved when removed, remove the net oil residue and cinnamon dregs, flip flop pan, and then remove the face of the net oil residue into the.

Hints:

1, fill into the root of the empty rice do not fill too solid, because the rice is cooked to expand.

2, the water to cook the lotus root should not be too much, if more, you can add cinnamon and honey before pouring out some of the lotus root can not be over