Cooking Steps

1. 

   Step1:Soak the glutinous rice one day in advance.

2. 

   Step2:Wash the fresh lotus root. Cut it at the thick end near the edge.

3. 

   Step3:Fill all the holes of lotus root with the soaked glutinous rice. Do not press it too hard, so as to avoid over expansion when boiling. The incision is easy to open.

4. 

   Step4:After the glutinous rice is stuffed, restore the whole lotus root. Insert the toothpick into the incision of the lotus root. Fix the toothpick more often to ensure that it will not crack when cooking.

5. 

   Step5:Put the whole lotus root in the pot. Top up the water.

6. 

   Step6:Put in the lollipop. According to personal taste, you can choose to put more or less.

7. 

   Step7:Add brown sugar.

8. 

   Step8:The fire boiled the sugar water.

9. 

   Step9:Change to medium and low heat. Cook for 2 hours. Then do not take it out. Soak for more than 4 hours. Taste and color.

10. 

    Step10:Take out the lotus root with honey sauce, slice it and pour it with osmanthus sauce. Or heat the sugar water to collect the juice. Drench the lotus root slices.