2. Wash the lotus root, cut off one end of the lotus root node (the lotus root node is reserved for use) to expose the lotus root hole, then wash the sediment in the hole, drain the water, and smash the crystal sugar for use.
3. Wash the glutinous rice clean, dry the water, fill the glutinous rice from the cut of the lotus root, plug the end with bamboo chopsticks, then close the cut lotus root node at the cut, and then tie it tightly with a small bamboo skewer to prevent rice leakage.
4. Use a casserole or copper pot (don't use an iron pot, otherwise the quality will be affected). First use the lotus root filled with rice, then add water. Only when the water doesn't pass through the lotus root, boil it on a strong fire and then use a small fire to cook it. When the lotus root is boiled to 50% heat, add a little alkali, and continue to cook until the lotus root turns red, take it out and cool it.
5, glutinous rice.
6. Put a piece of net oil on a bowl pad, peel off the skin of lotus root, cut off both ends, cut into round cakes with a thickness of 1.5 cm, buckle them into the bowl, add white sugar, rock sugar and sweet-scented osmanthus sugar, cover them with net oil, steam them in a cage until the rock sugar is completely dissolved, take them out, remove the net oil residue and sweet-scented osmanthus residue, turn them into a pan, and then remove the net oil residue on the surface.