Glutinous rice lotus root

Glutinous rice lotus root

Introduction:

"Glutinous rice lotus root has been made several times, and this time it's finally successful. For the first time, I took it for granted that after filling the glutinous rice, I steamed it in a pressure cooker. I forgot how long I steamed it. Anyway, it was a long time. I can imagine that the taste was dry and the glutinous rice was hard. The second time I did it, I learned from a gourmet, but in the end I failed in choosing lotus root. I chose a lotus root that was not powdered. At the end of cooking, the taste was still a little crispy. I filled the cover with rice, and the rice leaked out. Dizzy. This time, I went to a big vegetable market and chose the powder. I finally got the taste I wanted. I still don't know how to choose lotus root. What kind of lotus root is the powder

Production steps:

Step 1: raw material drawing. Reserve the raw materials, soak the glutinous rice for half a day in advance, drain the water, peel and wash the lotus root, don't cut too much at both ends, otherwise the rice will leak easily.

Step 2: brown sugar with boiling water, because brown sugar will generally have impurities.

Step 3: cut off the lotus root and cover it with a small piece.

Step 4: fill the hole of lotus root with glutinous rice and gently poke it with chopsticks. (I poked it too hard, which led to the swelling of the cooked glutinous rice and the cracking of the lotus root skin.) there is no need to fill the lid with rice. Rice will naturally run into the lid during the cooking process. If the lid is filled with rice, it will leak rice.

Step 5: after filling the rice, cover it, and then insert the toothpick obliquely.

Step 6: put lotus root into pressure cooker. (my lotus root is a little bigger. I can choose shorter ones when I choose, but I only sell this kind of long ones) and red dates.

Step 7: pour the boiled brown sugar into the water and discard the sediment.

Step 8: add rock sugar.

Step 9: add the right amount of water. The water had better not have lotus root. My lotus root is too big to lie flat, so I only put so much.

Step 10: close the lid, turn the pressure cooker to a low heat for 30 minutes after steaming.

Step 11: carefully move the lotus root into another larger pot and pour in the proper amount of soup. (if your lotus root is small enough, you don't need to move it, just boil it in a pressure cooker.)

Step 12: boil until a small amount of soup is left, and finally take the juice. Pour honey or sugar before eating, if there is osmanthus sugar, it will be more fragrant.

Materials required:

Lotus root: right amount

Brown sugar: right amount

Rock candy (forgot to shoot): moderate amount

Jujube: right amount

Glutinous rice: right amount

Honey: right amount

Note: 1. Use lotus root which can be boiled. 2. There is no need to fill the lid with rice.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: Original