Chinese Food
Rose and purple lotus root
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The main components of purple rice are lysine, tryptophan, vitamin B1, vitamin B2, folic acid, protein, fat and other nutrients, as well as iron, zinc, calcium, phosphorus and other mineral elements needed by the human body. It has the effect of nourishing blood and Qi, warming the spleen and stomach. It has a certain effect on stomach cold pain, thirst, frequent night urination, etc. In addition, glutinous purple rice grain is big and full, with strong viscosity. Moreover, purple rice is fragrant, glossy, soft and glutinous. It has high nutritional and medicinal value. It has the functions of nourishing blood, strengthening spleen, regulating middle and treating neurasthenia. It is called blood nourishing rice and longevity rice. Purple rice is rich in pure natural nutrition pigment and tryptophan. When washing or soaking in water, there will be discoloration (loss of nutrition). Therefore, it is not suitable to scrub hard. Please cook and eat the soaked water together with purple rice. Do not pour it out. Actually, this dish was made many days ago. But it hasn't been sorted out until now. Let's see the following steps for details. It's simple and delicious. It's just a comparison
Cooking ingredients
Cooking Steps
Step1:Prepare raw materials. Choose the stronger lotus root. Don't choose the smaller one, because the rice in the fortress will be smaller. The sugar rose was bought when making the five kernel moon cake before. It's sold online. The proportion of purple rice and glutinous rice is as you like. Suggestion 10-
Step2:Take care not to remove the heads on both sides of the lotus root. After scraping off the skin, cut off the head of one side of the lotus root about 2cm. Do not throw it away
Step3:Mix the glutinous rice and purple rice for a little cleaning. Use chopsticks to help to insert the rice into the lotus root hole. Fill it to 7 points full
Step4:Fix the cut head back to lotus root with toothpick. Soak for 6 hour
Step5:Put some water into the pot or water from the original lotus root. The amount of water should be over the lotus root. Add three tablespoons of sugar rose
Step6:Add about a spoonful of rock suga
Step7:Put in the lotus root. Turn the heat to low for three hours. If there is a pressure cooker, press it for one hour
Step8:This is the fresh boiled purple rice lotus root. I transferred it to the electric stew pot for slow stew. Take out the boiled lotus root. It can be sliced and eaten after being cooled a little
Step9:Lotus root slices. Drench with stewed rose sugar water. It's delicious
Cooking tips:When choosing lotus root, we should try to choose a bigger and stronger lotus root, because the hole in the big lotus root will be bigger. We can put more rice into it. It's mainly because when semie is used, it's easier to cook and taste.
