1. Wash the glutinous rice and soak in cold water for 6-8 hours in advance
2. Prepare all materials
3. Wash the accessories, and put the inedible green tea and chrysanthemum in the bag
4. Peel and wash the lotus root, and cut off one end to a width of one centimeter
5. Fill the soaked glutinous rice into the lotus root hole, you can use a chopstick as a tool
6. After filling with glutinous rice, cover the cut end and fix it with a bamboo stick
7. Put the lotus root and all the accessories into the boiling pot, add boiling water to the lotus root
8. Boil on medium-high heat for 15 minutes, reduce heat to simmer for 1 hour, turn the lotus root halfway through
9. After about 1 hour, the soup is thick and the cooked lotus root rice is rotten, turn off the heat, cover and cool down naturally, put it in a container and refrigerate for more than 3 hours
10. Take it out of the refrigerator and cut into slices when eating
11. Mix the boiled lotus root soup with some honey and pour it on the lotus root slices and decorate with dried osmanthus
12. enjoy your meal
Tips:If you don’t like the taste of green tea, in order to improve the taste of glutinous rice and lotus root, you can also replace it with tangerine peel. Next time I will try to make tangerine peel again. Most people like to cook glutinous rice and lotus root by adding honey, but the high temperature will destroy the nutrition of honey. So I added the dates, dried longan, dried mulberry and wolfberry used to cook lotus root with honey after the soup was completely cooled. Don't throw them away. They have been cooked in sugar water and they have been refined into the best sugar water. I was so greedy, I ate them all without taking pictures
