Chinese Food
Glutinous rice lotus root with honey sauce
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Cooking ingredients
Cooking Steps
Step1:Soak glutinous rice for two hours (two hours in summer and five hours in winter). Wash and peel lotus root.
Step2:Lotus root cut two or three centimeters of hat from one end. Pour in the glutinous rice. Poke it with chopsticks.
Step3:Don't put glutinous rice in the hat. Seal it with toothpick.
Step4:Put a proper amount of cold water into the tank of the electric pressure cooker, put the glutinous rice lotus root into the clear water, put 30g brown sugar in it, and boil it for 2030 minutes until the lotus root is soft and glutinous. The lotus root can be soaked in the soup for 1 hour.
Step5:One hour later, open the lid of the pot. Take out the lotus root. Put the wok on the fire. Put in a small bowl of soup to boil the lotus root. Put in 10 grams of ice sugar. Bring to a boil over high heat until thick.
Step6:Cut the boiled glutinous rice lotus root into thin and even slices. Put it in the plate. Spoon the boiled syrup. Pour it evenly on the surface of the lotus root slices.
Cooking tips:1. The two key points in making glutinous rice lotus root are: first, the rice should be stuffed as tightly as possible; second, when the toothpick is used to fix it, it should be firm, so that the cover can be fully fixed on the lotus root. Otherwise, it will fall off in the process of cooking, and the rice in it will certainly come out. 2. Add icing sugar to increase luster. Brown sugar to improve color. 3. About the choice of lotus root - lotus root should choose the stronger and shorter one. It is more convenient to fill in glutinous rice. Yellow and white color without too many black spots is better. Fresher. There are also two ends of the lotus root that do not show the lotus root hole. In that case, the lotus root hole may be dirty. It is not too fresh. There are skills in making delicious dishes.
