Sweet scented osmanthus and glutinous rice lotus root

Sweet scented osmanthus and glutinous rice lotus root

Introduction:

"Lotus root originated in India and has a long history of cultivation in China. It was recorded in the spring and Autumn period. There are two kinds of lotus root, namely seven hole lotus root and nine hole lotus root. The root of lotus root is strong, the meat is tender, crisp, sweet and white. Lotus root contains starch, protein, asparagin, vitamin C and oxidase. It also has high sugar content. Eating raw lotus root can clear away heat, relieve thirst and stop vomiting. If fresh lotus root is pressed to extract juice, its effect is even better. The cooked lotus root is sweet and warm, which can strengthen the spleen and appetizer, benefit blood and heart. Therefore, it is mainly used to replenish five internal organs, and has the effect of digestion, Thirst Relief and body fluid generation. The function of glutinous rice is to warm and nourish the spleen and stomach, so some people with spleen and stomach qi deficiency and diarrhea often eat glutinous rice, which can play a very good therapeutic effect. It can also relieve night sweats, waist and abdomen swelling, shortness of breath and fatigue and other symptoms caused by qi deficiency. Because of high calcium content, glutinous rice also has a good role in reinforcing bones and teeth. Glutinous rice, lotus root with health nutrition. Glutinous rice and lotus root are delicious. It's really hard to pour glutinous rice. Yushi will tell you the secret recipe. It will be done in three minutes. "

Production steps:

Materials required:

Lotus root: 2 knots

Glutinous rice: 400g

Brown sugar: 60g

White sugar: 50g (or rock sugar)

Red dates: 1 cup

Sweet osmanthus paste: appropriate amount

Small funnel: 1

Spoon: 1

Chopsticks: one

Toothpicks: 15

Cup: 1

Bamboo stick: one

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: sweet