Osmanthus Lotus Rice
1.
Wash the glutinous rice and soak it in water for more than 1 hour, it takes a long time, it is recommended to prepare in advance
2.
Wash the lotus root, peel it, and cut one end. Pay attention that there is sometimes mud and sand in the eyes of the lotus root. You can use chopsticks to help you clean it.
3.
Drain the soaked glutinous rice and fill it into the lotus eye. This step is more troublesome. You need to keep poke the lotus eye with chopsticks until the lotus eye is filled.
4.
Use a toothpick to fix the cut lotus root cover on the lotus root section. Be sure to insert it firmly on the lotus root, otherwise it will easily fall off when it is inserted into the eye of the lotus root.
5.
Put the lotus root and all the auxiliary materials into the electric pressure cooker, add clean water to make the lotus root even, select the beans/hoof tendons, press for about 30 minutes after SAIC; if you like the soft and waxy taste, you can increase the pressure time appropriately
6.
After cooking, take out the slices, pour some sugar and sweet-scented osmanthus to enjoy
7.
It tastes good in summer or put it in the refrigerator.
Tips:
1. When fixing the lotus root lid with a toothpick, be sure to insert it firmly on the lotus root, otherwise it will easily fall off when it is inserted into the eye of the lotus root. The glutinous rice enters the soup and affects the appearance;
2. After cooking, the sweet soup is fragrant and glutinous. It can also be consumed directly. There are red dates and wolfberry, which nourishes yin and moisturizes dryness.
