Brown Sugar Glutinous Rice Lotus Root

Brown Sugar Glutinous Rice Lotus Root

1. 9-hole lotus root, round-grain glutinous rice, brown sugar are ready; the amount of ingredients is adjusted according to the actual situation; the glutinous rice is washed twice in advance and soaked in cold water for more than 2 hours;

2. Scrape off the skin of the lotus root and cut it 2-3 cm from the top;

3. Prepare a long-handled small spoon, which is better for filling glutinous rice than chopsticks;

4. First use a small spoon to scoop the glutinous rice into the lotus root hole, and then use the spoon handle to poke into the hole. Because the hole is oval and the spoon handle is flat, it can quickly fill the lotus root hole with glutinous rice, which is more convenient than chopsticks. too much;

5. Fill up the two sections of lotus roots; pour the water for soaking glutinous rice into the holes in the middle, so that the glutinous rice can be put in place, tightly and seamlessly;

6. Realign the two sections of lotus root, and insert a few clean toothpicks obliquely, so that the two sections of lotus root can fit together closely;

7. Put brown sugar and appropriate amount of cold water into the pressure cooker, first heat to melt the brown sugar, the amount of brown sugar is also adjusted according to taste, you can use granular or lumpy ones;

8. Put the glutinous rice lotus root into the brown sugar water. If the water is not enough, add an appropriate amount to make most of the lotus root body can be soaked in the brown sugar water; cover the lid of the pressure cooker, heat it on high heat, simmer for 15 minutes after SAIC pressure, turn off the heat and release the pressure naturally ；

9. After opening the lid, there will be a lot of soup. Open the lid and heat it over high heat. From time to time, use a spoon to pour the sugar water on the lotus root body, and turn the lotus root body to make it evenly colored on several sides; after the soup is slightly less and thick, you can soak In the soup, you can also take it out of the refrigerator and slice it, then pour in an appropriate amount of brown sugar juice, sprinkle a little dried osmanthus, sweet and refreshing.

Tips:

1. The lotus root can be thicker, with large holes, which is good for filling glutinous rice; the two ends should be used without holes, so the inside of the lotus root is white and clean; after buying the lotus root, do not eat or wash it, and wash it when you eat it;
2. Round-grain glutinous rice is more viscous than long-grain glutinous rice. Because it is not well cooked, it must be soaked in advance to absorb enough water before use; the remaining glutinous rice can be used for braising rice and porridge;
3. The brown sugar glutinous rice and lotus root simmered in a pressure cooker is not very dark because the soup is consumed less. As mentioned in the above step, open the lid and cook for a while, so that the sugar water becomes thick and even The color and flavor can be improved a lot when ordering the silky syrup.