Chinese Food
Sweet lotus root with rose and glutinous rice
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It's getting stronger and stronger every day. It's time for every new year's dish to enter the final preparation. What uncle monkey is going to do today is the glutinous rice and sugar lotus root that my mother will make every year since I was a child. I remember at that time. It was not only made at home, but also sold in a coal ball stove, a pot and the glutinous rice and sugar lotus root. This traditional Chinese dessert in Jiangnan is full of strong human feelings and sweet childhood memories. White food has a good effect on moistening the lungs. Lily, lotus root and Zhuru have a very obvious effect on moistening the lungs. In winter, choose sweet lotus root and Elsholtzia glutinous rice and honey. Make a delicious glutinous rice lotus root. It can moisten the lungs and stop coughing, calm the nerves and dry. It is a good choice whether it is used as an appetizer on the winter table or as dessert after dinner.
Cooking ingredients
Cooking Steps
Step1:First wash the glutinous rice for 2-3 times, then soak it in water for 1-2 hours. Take the plump lotus root. Peel it. Wash the lotus root hole with flowing water. Make sure the lotus root hole is clean and free of mud.
Step2:Cut a section 3-5cm from one side of the big head of the lotus root to serve as the cover of the lotus root.
Step3:With chopsticks, put the soaked glutinous rice into the lotus root hole.
Step4:Plug the lotus root with glutinous rice. The nuomi fortress is tight. But there is a little space. When the final product is sliced, the glutinous rice will not be scattered. Leave some space. It's because the glutinous rice will expand during cooking.
Step5:Close the cap and fix it with a toothpick.
Step6:Put the lotus root stuffed with glutinous rice and covered with it into the slow stew pot. Add purified water, crystal sugar, brown sugar and red dates. The quantity of pure water shall be subject to that without lotus root knot.
Step7:Turn the slow stew pot to high temperature. Simmer for 4-5 hours.
Step8:After 4-5 hours of slow stewing, the soup in the pot is getting thicker and the color of lotus root turns red.
Step9:At this time, turn over the lotus root and add medlar and rose stem. Continue to simmer for 1 hour. During this period, use a spoon. Continuously pour the thick soup to the exposed part of the lotus root. Ensure that the color is even and prevent the exposed part from drying and burning hard.
Step10:When the soup in the slow stewing pot is half collected, it is in the form of syrup, and the lotus root is uniformly dark red, you can get out of the pot.
Step11:Let the boiled lotus root cool and slice. It's better to eat the cold one or two minutes in the microwave. It depends on your preference.
Cooking tips:1. Uncle monkey did not use the traditional osmanthus stem this time. Instead, he used the rose stem. Light rose fragrance. And lotus root, red dates, medlar aroma blend. Bring is different from Osmanthus new taste. It is recommended to try the bean oil with dried rose at home. However, it is better not to put more than 2-3 roses, so as to avoid too strong fragrance. The opposite is true. 2. In order to speed up cooking time, some recipes use pressure cooker. Uncle monkey doesn't quite agree with this approach. Glutinous rice and lotus root are fragrant and sweet. They are stewed slowly by slow fire. They force the taste of jujube and other ingredients into it. This is a patient Kwai Fu, and not a fast hand. 3. The soybean oil without slow stew pot can be boiled in high heat and then turned to low heat. After stewing for 1 hour, turn over the lotus root and stew for another 1-1.5 hours until the soup is half dried. 4. Uncle monkey is fond of sweetness. So he adds more sugar. In addition to increasing the sweetness, brown sugar is mainly for coloring. Don't like to eat too sweet
