Today we share with you a home-cooked delicious small dessert "rice filling lotus root" approach, lotus root is slightly sweet and crisp, is a very common ingredient in our daily life, we often use the lotus root to cook soup, lotus root is crisp and tasty and nutritious, although a little bit of a hassle to deal with, but cooking out of the food is quite delicious, the following is to For you to share in detail, the practice of this rice filling lotus root, like friends quickly learn it.

Jiangmai irrigation lotus root

1. First we prepare the right amount of glutinous rice, first wash with water, and then change the water soak for 2 hours, so that the glutinous rice to absorb the water up, so that it is easier to steam taste soft and sticky.

2. Prepare a few sections of lotus root to peel the skin, wash with water and cut off one end of the lotus root, soak the glutinous rice into the lotus root hole with chopsticks to compact, pay attention to the glutinous rice should not be stuffed too full, a little bit of space so as not to steam after the expansion of the overflow to the impact of the seller, and then use a toothpick to just cut down the lotus root to re-fixed on top of the spare.

3. Then we prepare accessories, rock sugar, brown sugar, red dates, cinnamon sauce, each appropriate amount, and then prepare a small handful of red yeast rice, red yeast rice is a natural coloring can make the lotus root more red, do not like can not put.

4. Pressure cooker add the right amount of water, the lotus root and other accessories together into the pot, cinnamon sauce is mainly used to increase the flavor and sweetness, the amount can be added according to their own taste, and then cover the lid of the pot first high-fire boil to the steam, and then turn to a small fire simmering for 20 minutes, the family stove, then at least cook for 1 hour. 20 minutes after the fire, this time do not rush to open the lotus root in the soup soak for 1 hour. After 20 minutes turn off the heat, this time do not rush to open, let the lotus root in the soup soak 1 hour before opening the lid, so that the lotus root can fully absorb the sweetness of the soup.

5. And then the lotus root out of a slightly cooler, lotus root cut into slices arranged in a plate, and then put a few red dates spare.

6. Sheng out some of the lotus root juice into the pot, and then add the right amount of cinnamon sauce on high heat and simmer, stirring while hooking into the right amount of thickening powder, the lotus root juice into a viscous after the pot, evenly dripping in the lotus root slices on top of the delicious that is done.

Technical points:

1. It is best to choose the lotus root with seven holes, which is softer to cook.

2. Jiangmi must be soaked for more than 2 hours in advance, so that it is easier to cook and taste more soft and sticky.

3. Glutinous rice should not be stuffed with the entire lotus root hole, leaving a little space, so as not to steam after the expansion of overflow, affecting the appearance.

4. Do not rush out of the pot after steaming, in the soaking for an hour or two, better taste.

I am Fei, thank you for your support of the first food, we have a few home cooking every day for your reference, like to cook friends do not forget to point attention, Fei thank you for watching.

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