2. Wash the prepared glutinous rice with clear water, then soak it in clear water for 10~ 12 hours, then rinse it with clear water, put the soaked glutinous rice into a small spoon, put it directly into the small hole of the lotus root, and compact it with chopsticks.
3. Fix the small hat cut from the lotus root with a toothpick, then put the processed lotus root into the pot, add water, be sure to completely immerse the lotus root, boil it over high fire, and then cook it over low fire. Add the prepared brown sugar when cooking and continue cooking for about 50 minutes. If the amount of water decreases, add some. After boiling for 50 minutes, add rock sugar and continue to cook for about 50 minutes on medium heat.
4. Take out the cooked lotus root, cut it into pieces and put it on a plate, then take out the juice from the pot, pour it directly on it, and finally sprinkle it with osmanthus. The practice of sugar lotus root is not complicated, but he has some tricks in making it. When cooking, he should not only control time, but also control firepower. Only in this way can the glutinous rice in the lotus root be completely cooked and the sugar lotus root made is delicious.