Chinese Food
Sweet lotus root
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Lotus root with honey sauce has always been a favorite dessert - under the moonlight of lotus pond, the wind is gentle, the lotus leaves are dancing and the fragrance of flowers is fragrant. It has always been the most poetic classic picture in Jiangnan in the dream. In a twinkling of an eye, it's autumn. The lotus flowers are gone. The lotus root is ripe. Don't let up the harvest season. Hurry to have a sweet lotus root encounter.
Cooking ingredients
Cooking Steps
Step1:Please refer to LAN Yi's cookbook lotus root with sugar in iron pot in local stove for the steps of making nuomi lotus root. Take out the skin of the glutinous rice lotus root and cool it thoroughly. Then remove the fixed toothpick and cut it into appropriate thick slice
Step2:Put the steamer into the pan; put the steamer into the pan after draining the water
Step3:A little dried osmanthus
Step4:Add suga
Step5:Add some water to make sweet osmanthus water
Step6:Pour sugar water on lotus root slices
Step7:Cover it, plug in the power supply, and set it to the cooking gear for 1 hour
Step8:The sugar juice has completely penetrated into the lotus root. Take it out
Step9:Put another small pot. Decant the sweet water of steamed lotus root into the pot
Step10:Simmer slowly until the soup is thick and honey like, turn off the fire
Step11:Just pour it on the lotus root when eating.
Cooking tips:You must use old lotus root to make honey lotus root. The older the lotus root, the more starch it has, the softer it will be. When stuffing glutinous rice, you must be patient. Slowly, you must tightly and compact the rice. When you fix it with toothpick, you must insert several pieces more. Insert them tightly and firmly, so as not to scatter during the cooking process. In the process of cooking, add a proper amount of edible alkaline noodles. It can make the color of lotus root become the red color we are used to. At the same time, it can make lotus root more soft, fragrant and waxy. I don't think it's necessary to add some alkali to steamed bread and porridge when I was a child? Anyway, there is a professor of chemistry. He told me that a little edible alkali can not only increase the consistency of porridge, but also enhance the flavor and color, accelerate the softening of rice grains, and it is more suitable for digestion and absorption. No wonder the porridge I drank when I was a child is very fragrant. There are skills in making delicious dishes.
