Glutinous Rice Lotus Root

Name: Glutinous Rice Lotus Root
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Lotus root; 90g Glutinous rice; 80g brown sugar; 1 piece apple; 12s date; 12s Shelled chestnut; 80g Stewed Tremella

by A little starlight

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The lotus root is loved by many Chinese not only because of its fragrant and delicious taste, but also because it is not stained because of its silt. It is a symbol of nobleness in many Chinese poems. Regular use has a good effect on women's conditioning, especially for improving complexion. The glutinous rice and lotus root are sweet and glutinous, and the stewed soup is rich in nutrients. One lotus root and two foods are a good way to not waste. "

Ingredients

Glutinous Rice Lotus Root

1. Wash the glutinous rice and soak overnight.

2. Drain the water and save the glutinous rice for later use. Prepare a chopstick and several toothpicks.

3. Peel and wash the lotus root, and cut off the front part of the lotus root as a cover.

4. Use chopsticks to stuff the glutinous rice into the holes and fill all the holes.

5. The lotus root cover is not stuffed with glutinous rice. Use a toothpick to connect it to the lotus joint with glutinous rice stuffed.

6. Add water to the pot so that the lotus root has been heated, and bring it to a boil.

7. Prepare to shell chestnut, red dates, and apple diced.

8. Put 7 into a boiling soup pot, add brown sugar, bring to a boil on high heat, and simmer for 1 hour on low heat.

9. Fish out the soft boiled lotus root

10. Slice into a plate, pour in the soup and serve.

11. Prepare a bowl of white fungus cooked in advance.

12. Add the white fungus to the soup, bring to a boil on high heat, and enjoy the delicious sweet soup after 5 minutes on low heat

Tips:
The glutinous rice needs to be stuffed into the hole little by little with chopsticks, and it must be compacted. You can put your favorite ingredients in the glutinous rice soup, such as pears, lotus seeds, lilies, etc.