Cooking Steps

1. 

   Step1:Soak glutinous rice in advance (I soak it before work in the morning and come back in the evening

2. 

   Step2:Choose a straight lotus root. Peel it. Cut both ends. Clean the small holes in it. Generally, it's not too dirty. Just clean both ends.

3. 

   Step3:Use chopsticks to stuff the glutinous rice into the lotus root. Don't overfill it. The glutinous rice will swell after cooking. After stuffing, use toothpick to fix the lotus root cut at both ends and the lotus root stuffed with glutinous rice.

4. 

   Step4:It's OK to boil the lotus root directly. But because there are some glutinous rice left, I add some red beans. Put the remaining glutinous rice, red beans and lotus root into the pot and boil them. Add the water until it's almost over the lotus root. According to my taste, there's no dried osmanthus for fresh osmanthus.

5. 

   Step5:The high-pressure cooker selects the bean position. After cooking for one time, select the same position and cook again.

6. 

   Step6:After cooking, continue to soak and cool. Slice when eating. If you can't finish a meal, steam it the next day. It's not bad. It's more delicious.