[sweet and glutinous lotus root] recipe-Chinese Food-best chinese food recipes-cooking food

[sweet and glutinous lotus root]

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[important] here's the question of alkali release. Alkali release helps to make the taste soft and easy to color. But the color will be a little black. Generally, the products sold outside are made of alkali release. It's not necessarily brown sugar. I choose not to put alkali here. Please come according to your preference. I've tried to add about 1 / 2 teaspoon if I need to

Cooking ingredients

Cooking Steps

Step1:Wash and peel lotus root. Cut off the top of one end (the thickness is about 1 cm). Can be like a lid

Step2:Insert the glutinous rice from the incision. Use chopsticks to poke at each plug. Until it's full (it doesn't need to be pressed too hard. Because the glutinous rice will swell when cooked. Because it takes a long time to cook ~ there is not much glutinous rice ~ so I didn't soak it in advance ~ if I want to soak it in advance, it's enough to soak it for an hour or two.

Step3:Cover the cut end back. Fix with toothpic

Step4:Put it in a small pot and add water without lotus root kno

Step5:Add the lollipop (the dosage is as shown in the figure). In order to look goo

Step6:Add brown sugar (if I remember correctly, I'll add 3 tablespoons, which is probably very full

Step7:Turn to low heat and cook for 1 hour. Overnigh

Step8:The next day. It's much darker than when it's just cooked.

Step9:Boil again to thicken the sou

Step10:I like the drawing of lotus root and the disconnection of lotus root. It should be pointed out that the natural color should be the same as the above figure. The finished effect picture is a little yellow because of sunligh