Chinese Food

Cooking Steps

1. 

   Step1:Fresh lotus roo

2. 

   Step2:Soak glutinous rice for 3 to 4 hour

3. 

   Step3:Wash and peel lotus root. Cut 2.3cm thick hat from one end

4. 

   Step4:Just cut off one side. Don't cut both sides as fast as my knife (if you don't add glutinous rice, just peel and cook it in one piece

5. 

   Step5:Pour the glutinous rice into the hole of the lotus root. You can poke it in with chopsticks. After all the holes are filled, use toothpicks to fix the hat you just cut off and seal it.

6. 

   Step6:Put the filled lotus root into the pot. Add some water. Do not pass the lotus root. Add white sugar (or rock sugar, brown sugar, red dates. The sweetness is adjusted according to personal preference

7. 

   Step7:Boil for 2 to 3 hours at low heat after boilin

8. 

   Step8:Like an hour and a hal

9. 

   Step9:Two hours and 20 minutes. All right

10. 

    Step10:Take out the boiled lotus root, remove the toothpick, cut it into appropriate thick slices, size it on the plate, pour the soup on the lotus root directly, and sprinkle the fried sesame seeds

11. 

    Step11:Sprinkle with fried sesame seeds. Sweet glutinous rice, sugar and lotus roo

12. 

    Step12:I used to store sweet lotus root in the picture. I added brown sugar here. It took a long time to simmer

13. 

    Step13:I used to store sweet lotus root in the picture. I added brown sugar here. It took a long time to simmer

14. 

    Step14:I used to store sweet lotus root in the picture. I added brown sugar here. It took a long time to simmer

15. 

    Step15:Sweet glutinous rice and lotus roo

16. 

    Step16:Sweet glutinous rice and lotus roo

17. 

    Step17:Chaoshan sugar lotus root. Slice it first, then put it into water and over lotus root. Cook it. Turn off the fire. (don't throw away the rest of lotus root). Take it out and put it into a bowl. Add some white sugar or brown sugar. Cover with plastic film and marinate it for three hours. Then put it into a non stick pot. Add some lotus root water and sugar. Cook it in a small heat until the juice is collected. Pay attention to stir it more. Don't burn it. Take it out after the juice is collected. Sprinkle some sesame seeds (this is another kind taught by my father today) Method