Glutinous rice lotus root

Glutinous rice lotus root

Introduction:

"The lotus root is crisp and slightly sweet, the glutinous rice is soft and glutinous, and sweet. Pour a little honey on it, and bite it down. It's sweet with glutinous fragrance, and it's full of fragrance. It's really tempting."

Production steps:

Step 1: wash the glutinous rice, soak it in water for 2 hours, and take it out for standby;

Step 2: wash and peel the lotus root, cut one end to 3cm and leave it as a cover;

Step 3: pour the soaked glutinous rice into the lotus root from the opening side;

Step 4: after filling, fix the lotus root head with toothpick;

Step 5: add water into the pot and put in the processed main ingredients and seasonings; cover the pot and start the function of "liangtang · Dagu Tang";

Step 6: after cooking, take out slices and pour honey on them.

Materials required:

Lotus root: 2 knots

Brown sugar: 100g

Red dates: 10

Glutinous rice: 200g

Red beans: 50g

Water: 2000 ml

Note: 1. Put it in the refrigerator for a night and then eat it; 2. Choose the lotus root with big node and fill it with rice better; 3. Don't fill the rice too tightly to prevent expansion and overflow; 4. Pour honey or sweet scented osmanthus when eating; 5. Add 3 grams of Monascus rice to make it red and bright.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet