1. Soak the glutinous rice for two hours (two hours in summer and five hours in winter), and wash and peel the lotus root.
2. The lotus root cuts a two-to-three-centimeter hat from one end, pours glutinous rice in, and pokes a little bit with chopsticks.
3. Don't put glutinous rice in the hat, use a toothpick to seal it.
4. Put brown sugar and rock sugar in the pot, according to your preference, you like to put a little more sweet. Put less if you don't like it, add a variety of dried fruits if you like it.
5. Put the lotus root in and cook. It is not recommended to use a soup pot, as it will not have that sticky feeling. It's best to use a pressure cooker, fast. Next is the rice cooker. It's a casserole again. Choose the time according to the selected pot. The lotus root is soft.
6. The remaining soup can be boiled, and a little lotus root powder can also be used as the dipping soup. It can be eaten with sweet-scented osmanthus, hawthorn, jam, etc.
Tips:To choose the lotus root with dark skin color (not the dark one that has been left for a long time, but the old one), you can tell the lotus root seller that you want red lotus or old lotus root. Or you can say it directly, making glutinous rice and lotus root. In short, don't want the tender lotus root that is cold.
The glutinous rice should be round, and the long one cannot be poured in.
