Cooking Steps

1. 

   Step1:Wash lotus root and mud. Then wash glutinous rice and put a little soy sauce for coloring. Soak for 10 minutes.

2. 

   Step2:When stuffing lotus root, cut off two ends by 1cm. When the lid is full, close the lid and fix it with toothpick. Put it in the pot. Pour in water. Submerge lotus root about. Start to boil.

3. 

   Step3:Then put in 6 pieces of rock sugar at the same time. Then put in 3 tablespoons of brown sugar. It can be colored. When I cook it, I put hot water. When I boil it, I cook it for 1 hour with a small fire.

4. 

   Step4:Don't worry about taking it out. After 3-4 hours in the pot, the color will go up. Then boil it over high heat. The soup thickens. It's ready to slice.

5. 

   Step5:Slice and dish. Lotus root is broken. It's very waxy. It's delicious. In summer, it can be frozen. Frozen glutinous rice lotus root. Even better.