Chinese Food
Sweet osmanthus and glutinous rice lotus root
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As the saying goes - a woman can't live without lotus root in a day. This shows the importance of lotus root to women's body. Lotus root is good for nourishing qi and blood, calming the mind and calming the nerves. It is especially suitable for those who suffer from insomnia and irritability. It can also improve the complexion of people and make the skin moist and white. Today's sweet osmanthus glutinous rice lotus root is filled with glutinous rice in the lotus root. It is elaborately made together with sweet osmanthus and big red dates. It is a unique Chinese dessert in traditional dishes in Jiangnan area. It enjoys reputation for its sweet, crisp and fragrant osmanthus. -
Cooking ingredients
Cooking Steps
Step1:Clean the glutinous rice and soak it in water for more than 2 hours in advanc
Step2:Clean the lotus root and peel it.
Step3:One end of the lotus root is cut off with a knife (leave the tip of the lotus root). The thickness is about 2cm. After that, wash the lotus root eye repeatedly to remove the mud in the lotus root.
Step4:Fill in the lotus root with the soaked glutinous rice. Fill in it at the same time, and poke it with bamboo chopsticks.
Step5:After filling, cover the cut lotus root tip on the original incision and fix it with toothpick.
Step6:Put the stuffed glutinous rice lotus root into the pot. Pour water into the pot before the lotus root. Put three spoonfuls of brown sugar and six red dates in the pot. Boil in high heat, turn to low heat and cook for another half an hour. Half an hour later, add three lollipops and cook for about a quarter of an hour on a low heat.
Step7:The boiled lotus root can be easily pierced and red with chopsticks.
Step8:The boiled glutinous rice lotus root can be sliced and eaten after it is taken out and cooled. When eating, it is drenched with sweet osmanthus and honey mixed honey juice. It is very sweet and glutinous.
Step9:Finished drawings.
Cooking tips:1. When buying lotus root, try to choose the lotus root with complete ends and fat body, so as to ensure that the middle of the lotus root hole is not dirty. There are more glutinous rice poured in. 2. When filling the rice, because the rice is light, the rice will not fall down by itself. So we need to use chopsticks to push the rice into the hole. One pestle to the end. Each hole should be stuffed tightly. But it can't be filled too hard, because the rice will expand when heated. 3. The water for boiling lotus root should not be too much. You can boil the lotus root without too much water. When the water is less, you should turn over the lotus root constantly so that the sugar juice can be immersed more evenly. 4. The lotus root is cooked well. It can't be cut when it's hot. It's easy to break. It can't be cut through cold. It's not delicious. Take out the lotus root. Let it dry until it's not hot. Slice it. Eat it while it's hot. It's fragrant and waxy. 5. The sweet taste of glutinous rice lotus root depends on the slow cooking of the soup. The sweetness is intentional or unintentional. It will not cover up the original fragrance of lotus root. In this way, we should be patient, so it's not recommended to use pressure cooker. It's better to use casserole
