Lotus root 1.5 kg (both ends of lotus root should be intact, because it is easy to pour sediment), about 300 grams of glutinous rice, 60 grams of Redmi, 400 grams of rock sugar, and appropriate amount of osmanthus.

Production details:

1. First, put the glutinous rice into a basin and soak it in clear water. Then wash the lotus root to remove the sediment on the surface.

2. Then peel the lotus root. Don't scratch the lotus root skin when peeling with a peeler, or the rice grains will overflow. Other lotus roots will be peeled in the same way, and the peeled lotus roots will be rinsed again.

3. cut a mouth at one end of the lotus root, and so do other lotus roots. Don't throw away the cut piece, this one should be used as a lid, and then put the soaked glutinous rice into the hole of the lotus root and fill it with glutinous rice. When the lotus root is blocked by sticky rice, you can poke it with chopsticks, and each lotus root is filled with sticky rice in the same way.

4. After all the lotus root nodes are filled with glutinous rice, cover them with the cut cover to make them a complete lotus root node, and then fix them with toothpicks, and insert them obliquely when inserting toothpicks, so that the cover will not fall off easily.

5. Soak the fixed lotus root in clear water, so that the glutinous rice in the lotus root can fully absorb water. If the glutinous rice does not absorb enough water, the cooked food will be sandwiched between the glutinous rice.

6. Next, put a proper amount of Redmi in the fish bag and seal it. If there is no fish bag, you can use gauze. Pay attention to leave more space and keep your mouth shut.

7. Put the soaked lotus root into a pressure cooker and add a proper amount of water until the water does not pass the lotus root. Then put the fish bag with red rice into the pot and add 400 grams of rock sugar. Put the pot on the fire, heat it, then cover the high-pressure pot cover and start pressing the lotus root for 40 minutes.

After 8.40 minutes, turn off the fire, unplug the high-pressure valve and deflate. When there is no pressure in the pressure cooker, remove the lid, let the lotus root soak in the soup for about 4 hours, let the lotus root fully taste, and then start collecting the juice below. Take out a proper amount of soup from the pressure cooker, simmer over high fire, add osmanthus flowers and stir well, and turn off the heat when the soup is sticky.

After 9.4 hours, take out the soaked lotus root, then cut it into thick slices and put it on a plate, and pour the cooked soup evenly on the cut lotus root.