1. Soaked glutinous rice and lotus root. (Glutinous rice needs to be soaked 2 hours in advance).
2. Wash the lotus root and peel it off. Cut off a small section from the pedicle of the lotus root and save it as a cap.
3. Put the soaked glutinous rice into the lotus root hole (you can use chopsticks to help, compact while stuffing)
4. Until it is full, use chopsticks to compact it slightly.
5. After the glutinous rice is filled, cover the cut cap with a knife edge, and fix it with a toothpick.
6. Put the lotus root stuffed with glutinous rice into the pressure cooker.
7. The fire was boiling.
8. Add rock sugar
9. Add brown sugar, turn to a low heat, and simmer for more than two hours.
10. Just use chopsticks to pierce it gently.
11. Take out the lotus root and let it cool, cut it into 0.8 cm thick slices, and stack them on a plate.
12. Leave 1 cup of water for boiling lotus root in the pot, add dried osmanthus, boil it to make nectar juice, and pour it on the sliced lotus root. (Osmanthus fragrans should be put in advance, I forgot, so I put osmanthus flowers later)
13. The sweet and sweet osmanthus lotus root is not very attractive.
Tips:(1) When cutting one end of the lotus root, it is recommended to choose the side with the larger head, with larger holes, so that it is easier to stuff glutinous rice.
(2) After the lotus root is boiled at the end, soak it in the pot for a longer time, the taste should be better, and the lotus root will be sweeter. If you don’t want to wait, just use the juice of boiled lotus root to boil some sugar sauce and pour it on the lotus root. The taste is also very good.
