Cooking Steps

1. 

   Step1:Prepare glutinous rice. Soak. (you can soak for a little longer, for example, one night, or two hours.

2. 

   Step2:Wash the lotus root. Peel it. Cut the head and tail for 2cm. Then fill in the middle gap with glutinous rice. You can press it with chopsticks. It's not too tight.

3. 

   Step3:The head and tail are also put into the glutinous rice. Then fix them with toothpicks and seal the lotus root to prevent the glutinous rice from leaking out.

4. 

   Step4:Put lotus root in the pot. Put water that hasn't been used to lotus root in the pot. Put in ice sugar. Put in 3 spoons of brown sugar. It's easy to color.

5. 

   Step5:Cook for about an hour. Then soak it in the soup. Put it overnight.

6. 

   Step6:In the morning of the second day, heat it up again and collect the juice. Then put it out. Let it cool. Then cut it into pieces. Set the plate.