1. All the ingredients for making honey-glazed blueberry lotus root.
2. Wash the glutinous rice first, and then soak it in clean water for 2 to 3 hours.
3. Wash the lotus root, peel off the skin and set aside.
4. Cut a section at 1/5 of the lotus root.
5. Fill the soaked glutinous rice into the hole of the lotus root.
6. While filling the rice inside, pound the rice inside with chopsticks so that there is no gap in the middle.
7. Until all the holes are filled with rice and the surface is leveled.
8. Do not fill the remaining 1/5 of the lotus root with rice, and fix it with the section filled with rice with a toothpick.
9. The toothpicks should be inserted into the lotus root at an oblique direction until the lotus root is filled with toothpicks for a week.
10. Put the lotus root filled with rice into the rice cooker, fill it with cold water, and it will be enough for the lotus root.
11. The rice cooker hit the tendon/beans stall.
12. Put the boiled lotus root out, pour it into blueberry vinegar and soak it.
13. Cut the lotus root into slices of appropriate thickness.
14. Add honey to the cut lotus root.
15. Finally add some hawthorn jam, you can add more if you like.
16. Pickled honey-glazed blueberry lotus root
