condiments

lotus root

250 grams

condiments

Cranberry fruit

Proper amount

toothpick

Proper amount

crystal sugar

Proper amount

brown sugar

Proper amount

polished glutinous rice

Proper amount

Sophora japonica honey

Proper amount

step

1. Peel the fresh lotus root and cut off the top.

2. Fill the glutinous rice soaked for 5 hours in advance into the hole of the lotus root with chopsticks. When filling, you can fill a cranberry in the rice.

3. Fill it out and put a small red fruit on it.

This is all filled in.

5. Use a toothpick to fork the lid, and be sure to fork it firmly to avoid rice grains coming out when cooking.

6. put water in the casserole and boil the rock sugar.

7. After boiling, add brown sugar and stir.

8. Put the raw lotus root in the pot, bring it to a boil, turn to low heat, cover the pot, stew for about 2-3 hours, turn off the heat, put it in the pot for soaking, and take out the slices when eating.

9. After slicing, pour the honey juice on the lotus root slices, which not only increases the sweetness but also increases the brightness. The key is that if you eat too much honey, it won't get angry. . .