Guangzhou Honey Osmanthus Lotus Root
1.
Wash the lotus root and cut it open, pour the glutinous rice in until the hole is filled
2.
Fix the lotus root with toothpicks
3.
Dilute the brown sugar in a pot, boil it into syrup, add a spoonful of sweet-scented osmanthus (when the lotus root is boiled, the lotus root will have a little osmanthus flavor)
4.
Put the lotus root and cook for 1 hour, and let the glutinous rice in it ripen.
5.
Take another spoonful of sweet-scented osmanthus, dilute it slightly with cold boiling water, and set aside.
6.
Seal the boiled lotus root with plastic wrap, put it in the refrigerator and freeze for 30 minutes
7.
When half an hour is up, take the lotus root out and slice it and put it on the plate, then pour the osmanthus sauce