My Favorite-glutinous Rice Lotus Root
1.
Add sugar to the glutinous rice.
2.
Soak in warm water for two hours.
3.
The lotus root is gently scrubbed with a steel wire ball to remove the skin and clean it.
4.
The soaked glutinous rice controls the moisture. The lotus root is cut two centimeters inward from the lotus root joint, and the glutinous rice is put into the eye of the lotus root. Poke with chopsticks while loading to make sure the lotus root is full.
5.
Sticky rice is also added to the cut small part.
6.
The two pieces of lotus root, one large and one small, are fixed with toothpicks.
7.
One lotus root joint is not very good, so I simply replaced the lotus joint with a piece of apple.
8.
Put the lotus root with the glutinous rice and fix the lotus root joints into the pot, add water, at least the amount of water is less than the lotus root, add rock sugar and wolfberry.
9.
Add brown sugar. The amount of brown sugar and rock sugar added depends on personal taste, and those who like sweets can add more.
10.
Wash the red dates and put them in the pot.
11.
Turn on the fire, after the water is boiled, turn to medium heat and simmer slowly. Simmer until the soup is noticeably reduced and then turn to low heat.
12.
Stew until the soup is almost dry, and the lotus root is soft and glutinous, then turn off the heat and eat.