Cooking Steps

1. 

   Step1:Peel lotus root. Reserve 2cm at the top to cu

2. 

   Step2:Soak the glutinous rice for more than 4 hours in advance. Pour it into the lotus root hole. Use chopsticks to fill it properly

3. 

   Step3:Cover the cut head from the new one to the made lotus root. Fix it with toothpic

4. 

   Step4:Add water to the pot without lotus root. Add a spoonful of edible alkali. Pour in rock sugar and brown sugar (brown sugar is more beautiful for coloring. Don't mind it can be ignored) and bring to a boil. Cover and turn to a small fire and simmer for 1 hour

5. 

   Step5:Sprinkle some dried osmanthus and simmer for 1 hour. Take out the lotus root and refrigerate it and slice it. The sugar water in the pot continues to burn until it is thick (if there is lotus root powder at home, add a spoon at this time, it will make the sugar water more viscous and transparent). After cooling, pour it onto the lotus root slices.

6. 

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