Chinese Food
Sweet osmanthus and glutinous rice lotus root
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Nuomi lotus root belongs to Southern cuisine. I didn't eat it before I went to University (ponies have been more than ten years). For the first time, I can't remember who I ate it with. I remember that the delicate taste of sweet, fragrant, soft and glutinous immediately attracted my northern child. I can feel that the emotion in the dishes is totally different from the bold Northern dishes. Later, I learned that not only lotus root and pineapple, but also chicken, squid and other animals can be stuffed with glutinous rice to cook. I don't know why. I used to be in awe of this dish. I always felt subconsciously that it must be very difficult to make. I didn't dare to try it. Finally, this week, I broke through this inexplicable psychological barrier completely. I even did it twice. I was very successful. In conclusion, the way to make nuomiou is very simple. It takes a lot of time. But compared with delicious food, it's nothing.
Cooking ingredients
Cooking Steps
Step1:Soak the glutinous rice in cold water for 12 hours.
Step2:When the glutinous rice is ready, wash the lotus root and scrape the skin for standby.
Step3:Cut one end of the lotus root into small pieces. Fill the soaked glutinous rice patiently into each lotus root eye.
Step4:In the process of stuffing, use chopsticks to continuously compact the glutinous rice.
Step5:Until the rice is full.
Step6:Cover the cut lotus root again.
Step7:Fix it firmly with toothpick and lotus roo
Step8:Put the lotus root in the pot. Pour water into the pot before the lotus root. Put sugar in the water. Open fire and cook.
Step9:Bring the water to a boil. Turn off the heat and cook for an hour and a half to two hours.
Step10:After the lotus root is cooked, it can be soaked in the pot for several hours to make it more tasty. In this way, the color of lotus root will be deeper.
Step11:After that, cut the lotus root into thin pieces, and then pour it with sweet osmanthus. Our nuomi lotus root can be served
Cooking tips:1. Ask - I don't have the patience to soak the glutinous rice for an hour or two. Just soak it in boiling water for two minutes. I've tried to open bubbles. I want to be faster. It turned out to be useless. The purpose of soaking glutinous rice is to let the water fully into the rice. It's easy to cook. 2. Ask - is glutinous rice so solid? You see, when it's cooked, it's all boiled. A - yes. Be sure to compact or the boiled rice will not be strong in the eyes of lotus root. All lotus root pieces of rice will be scattered. It's normal to open the lotus root at the top, so it must be fixed firmly before cooking. 3. Ask - will lotus root turn red naturally when boiled? What else can I do to help color it? A - yes. Lotus root will naturally turn crimson when boiled. If you want the color to be a little more red, I suggest adding the water from red koji rice or wrapping a red koji rice in gauze and boiling it with lotus root. The color will definitely look better.
