Sweet scented osmanthus and sweet lotus root*

Sweet scented osmanthus and sweet lotus root*

Introduction:

Production steps:

Step 1: wash and soak glutinous rice overnight. If the water level is twice that of glutinous rice, drain it before use.

Step 2: wash the red jujube (honey jujube) and wait for use.

Step 3: rinse the lotus root with clean water, peel off the skin, and cut 1.5cm thick pieces of the lotus root into a cover to expose the lotus root hole.

Step 4: fill the lotus root with glutinous rice, stick it firmly with chopsticks, and tap it gently to fill the hole with glutinous rice until the holes of the lotus root are full.

Step 5: finally, put the cut lotus root back, fix it with 3-4 toothpicks, and prepare for use.

Step 6: take the pot, put the glutinous rice lotus root into the pot, add red dates (honey dates), rock sugar, osmanthus sauce a little, add water without lotus root, boil over high heat, change low heat to boil for 30 minutes, add rock sugar, continue to simmer over low heat for more than 2 hours, air cool.

Step 7: before eating, take out the sugar lotus root, slice it, cut it into 0.5cm thick slices, put it on a plate, and pour it with sweet scented osmanthus juice or honey.

Materials required:

Lotus root: right amount

Rock sugar: right amount

Red dates: moderate

Sweet osmanthus paste: appropriate amount

Honey: right amount

Glutinous rice: right amount

Note: 1, lotus root should pick the big and short node and big hole, narrow hole and muddy lotus root is not suitable to choose. 2. Boil lotus root in casserole to reduce oxidation and blackening. 3. Stew to what extent, mainly on the status of more sugar lotus root decision, waxy soft can. 4. There are also many friends who use pressure cooker or electric cooker to thicken the soup with starch or lotus root powder. This feature is fast, but lack of glutinous and taste difficult. I'm more inclined to slow stew soup.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: sweet