Chinese Food
Sweet osmanthus, brown sugar, glutinous rice and lotus root
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Nuomilotus root is a very patient dish. It takes a lot of time from preparation to production. So even though I like this one the most, I seldom make it by myself. But the thought of this sweet and delicious finally defeated laziness. One dark night, a whim came into my mind. I turned out the lotus root that was going to stew ribs soup from the refrigerator. I made this sweet osmanthus, brown sugar and glutinous rice lotus root. I never thought lotus root was a rare food until I watched CCTV documentary China on the tip of my tongue. The first part introduces lotus root. There is no mechanized collection. Every lotus root is dug by workers with hoes and hands in the chest high mud. And in the process of excavation, be careful not to break the lotus root joint, and prevent mud from pouring into the lotus root hole. I never thought it would take so much work to turn such a homely vegetable into food. China is rich in raw materials and products. I never thought about what's behind these foods when I was at home
Cooking ingredients
Cooking Steps
Step1:Wash the glutinous rice and soak it in water for at least 4 hours until it can be easily crushed by han
Step2:Peel the lotus root and cut off one end. Put the soaked glutinous rice into the hole. Use chopsticks to assist in compaction. Then cover the cut part and fix it with toothpicks
Step3:Put the stuffed lotus root in the pot and add the water that can hardly pass it. Lower the brown sugar and rock sugar. Simmer for about 3 hours after boiling. Turn over the sides from time to time in the middle to make it evenly colored
Step4:Boil the dried osmanthus for another 10 minutes. Turn off the fire and let the lotus root soak in sugar water and cool down slowly
Step5:Take out a proper amount of sugar water and heat it in a small pot. Thicken it to syrup shape. Cool the slices of glutinous rice lotus root and pour it with syrup
Cooking tips:Tips-1. Stuffed glutinous rice is a test of patience. Every hole should be compacted carefully. But do not put too much effort into it. When the glutinous rice is cooked, it will expand. 2. Stew it slowly with a small fire to make the lotus root fully taste. You can stew it for 2 hours first. Leave it on the fire and cool it. Then boil it for 1 hour. The taste effect is better than continuous stewing for 3 hours. Dry osmanthus should not be added in the morning. Stewing for a long time will lose osmanthus fragrance. 4. After cooking Continue to soak in sugar water. It's better to put it in the refrigerator overnight. The next day it's better to cook better.
