Chinese Food
Sweet osmanthus glutinous rice lotus root ~ Sweet Osmanthus lotus root
(96633 views)
Recently, I made a small promise to try new dishes to enrich my table. We should not only study the dishes, but also learn the healthy diet. The main reason is that the pressure of life is great recently. All kinds of people are on fire. They don't avoid eating. The spicy oil is open to eat, which leads to the destruction of the face. I don't want to study the health preservation of last autumn. I want to eat lotus root in autumn. Why? Because it's ugly to eat lotus root (CH & (OU). Well, I admit that I Chou ~ lotus root cooked food can nourish the spleen and stomach, blood and muscle. It has high nutritional value. It's rich in trace elements such as iron and calcium. It's also rich in plant protein, vitamin and starch. It has obvious effect of Tonifying Qi and blood and enhancing the immunity of human body. Therefore, traditional Chinese medicine calls it the main tonic, the nourishing of the mind and the nourishing of Qi. (from Encyclopedia) sweet osmanthus glutinous rice lotus root is also a Chinese dessert with high beauty value. It tastes soft and glutinous. Sweet osmanthus is not difficult to make. It's worth trying.
Cooking ingredients
Cooking Steps
Step1:Choose lotus root - to make sweet osmanthus glutinous rice lotus root, you should choose pink lotus root (i.e. 7-hole lotus root). That is, the lotus root used for soup making. The lotus root made is soft and waxy. Both ends of the lotus root node are complete. The lotus root holes are clean and fresh. It's best to choose the plump lotus root node. It's easy to pour rice. The glutinous rice lotus root is good in taste and appearance.
Step2:Wash the glutinous rice and soak in water for about 30 minutes.
Step3:Peel the lotus root. Wash it. Cut the head at one end of the lotus root (keep the cut head for standby). Flush the lotus root hole. Rinse it clean
Step4:The glutinous rice dries the water, pours the glutinous rice into the lotus root hole, knocks the lotus root, causes the rice to fall into the lotus root hole automatically, then uses the chopsticks to poke the glutinous rice into the lotus root hole, but does not need to press too hard, because the glutinous rice expands gradually in the boiling process, if presses too hard, the lotus root will crack.
Step5:That's what the glutinous rice looks like when it's packed.
Step6:Fix the previously cut head back to its original position with a toothpick.
Step7:Put the lotus root of glutinous rice into the soup pot. Add water. The amount of water is probably just less than the lotus root Festival. Boil over high heat. Turn to low heat for 30 minutes. (you can add glutinous rice to the soup pot and cook it together. You can increase the concentration of the soup. I put a handful
Step8:After 30 minutes, turn the lotus root over and add 30g brown sugar / black sugar and 140g ice sugar. Continue to cook for 2 hours over low heat. Turn over 2 to 3 times in the middle. I don't think the amount of sugar is too much. If you like sweet, add more. If you don't like sweet, add less. Brown sugar or black sugar is mainly for mixing color. Boiled lotus root color powder. If you like heavier color, add more brown sugar naturally. And Bingtang mainly adjusts the sweetness. It's still good with brown sugar and iced sugar.)
Step9:Pour dried osmanthus into the pot 5 minutes before turning off the heat. (dried osmanthus is not suitable to be put too early. If the cooking time is too long, the fragrance of Osmanthus will be lost.) close the fire cover and let it cool naturally (or refrigerate it after cooling). Finally, put it overnight. (make the glutinous rice in lotus root fully solid. Then the glutinous rice will not be scattered when sliced
Step10:Slice, dish and drizzle. Lotus root slices should not be too thin. The thickness is about 5mm8mm. You can use the soup in the pot directly to pour the juice. You can also heat a little soup to make it thick and then pour the juice. This kind of juice has better color and sweeter taste. I use the pot soup directly
Step11:
Cooking tips:1. The skin should be yellowish brown. The meat is fat and white. If it is black and has peculiar smell, it should not be eaten. 2. Lotus root is black when it meets iron. Therefore, it should not be cooked in an iron pot. There are skills to affect the color of the finished product and make dishes delicious.
