Cooking Steps

1. 

   Step1:The glutinous rice is washed and soaked for 4 hours.

2. 

   Step2:Lotus root. Wash it. Peel it. Cut off one end. But don't throw it away. Use it as a cover.

3. 

   Step3:Pour out the water from the soaked glutinous rice and fill in each hole of the lotus root. When stuffing glutinous rice, you can use chopsticks to help. Push down the glutinous rice stacked on it. But don't push hard on the glutinous rice. When the stuffed glutinous rice is too full, the lotus root will crack. The glutinous rice will be scattered in the pot.

4. 

   Step4:When the glutinous rice is full, seal the lid with a toothpick.

5. 

   Step5:Put a proper amount of water in the rice cooker. It's the best without lotus root. The lotus root I bought is too big. It takes longer to collect juice after too much water. So my water is only half of that of lotus root. Add in the rock sugar. Choose the bean mode. Stew the lotus root into soft glutinous.

6. 

   Step6:When the lotus root is soft and waxy, pour it into the non stick pot together with the soup. Turn on the fire to collect the juice. Sprinkle the soup on the lotus root with a shovel from time to time. And pay attention to often push lotus root. Do not stick to the bottom.

7. 

   Step7:Turn off the fire when the soup is thick. Take out the lotus root and cool it. Put the soup in another small bowl.

8. 

   Step8:Lotus root doesn't scald your hands and slices. Pour the soup on it and it will start. Hot and cold are delicious.