Fragrant glutinous rice lotus root

Guixiang glutinous rice lotus root

Raw materials for making Guixiang glutinous rice lotus root

Lotus root 1 section; glutinous rice 200 grams; red dates 25 grams

Seasoning for making Guixiang glutinous rice lotus root

11 / 2 tbsp brown sugar (165G); 1 tbsp osmanthus honey (30g); 3 tbsp white sugar (9g)

Processing steps of Guixiang glutinous rice lotus root

1. Wash the glutinous rice, soak it in warm water for 1 hour, drain and set aside;

2. Scrape off the skin of lotus root, cut off 2.5cm of one end with pedicel, leave it as a cover, fill the lotus root with glutinous rice, poke it firmly with chopsticks, add pedicel cover, and seal it with several toothpicks;

3. Put the glutinous rice lotus root into the pot, add red dates and brown sugar, pour in the water without lotus root, boil it over high heat and lower it for 30 minutes, then remove the glutinous rice lotus root and let it cool;

4. Cut the glutinous rice lotus root into slices, put it on a plate, pour osmanthus honey on it, and sprinkle with sugar.

The characteristics of Guixiang glutinous rice lotus root are as follows

Nourishing blood and moistening lung, fragrant and glutinous.

Attention should be paid to making Guixiang glutinous rice lotus root

When choosing lotus root, you should choose the one with thick and short nodes, fresh and tender surface, no rot, no injury and no tail. Lotus root can be divided into pond lotus root and field lotus root. The quality of pond lotus root is white, tender and juicy, followed by that of field lotus root.

Fragrant glutinous rice lotus root

Food, the main ingredients lotus root, glutinous rice, sweet taste.

Ingredients: 1 section lotus root, 200g glutinous rice, 25g red dates; seasoning: 1.5 tbsp brown sugar, 1 tbsp osmanthus honey, 3 tbsp white sugar;

Method:

1. Wash the glutinous rice, soak it in warm water for 1 hour, and drain it;

2. Wash red dates;

3. Peel the lotus root, cut off 2.5cm from one end and leave it as a cover;

4. Fill the lotus root with glutinous rice, stick it firmly with chopsticks, add a cap, and seal it with several toothpicks;

5. Put the glutinous rice lotus root into the pot, add red dates and brown sugar, pour in the water without lotus root, boil it over high heat, then boil it over low heat for 30 minutes, remove the glutinous rice lotus root and let it cool;

6. Cut the glutinous rice lotus root into slices, put it on a plate, pour osmanthus honey on it, and sprinkle with sugar.

Features: nourishing blood and moistening lung, fragrant and glutinous.

When choosing lotus root, you should choose the one with thick and short nodes, fresh and tender surface, no rot, no injury and no tail. Lotus root can be divided into pond lotus root and field lotus root. The quality of pond lotus root is white, tender and juicy, followed by that of field lotus root.

Longitude: 104.06573486

Latitude: 30.65946198