Osmanthus Lotus Rice
1.
Soak glutinous rice for 3-4 hours. The lotus root is peeled, and a cap of two to three centimeters is cut from one end of the lotus root.
2.
Pour in glutinous rice, poke a little with chopsticks, and seal it with a toothpick after filling it up.
3.
Put the potted lotus root in the pot, add appropriate amount of water, just surpass the lotus root, add brown sugar, rock sugar, red dates, increase or decrease the sweetness according to personal preference. Choose the congee/soup stall to cook for 2 hours and keep warm for more than 3 hours.
4.
Take out the lotus root, remove the toothpicks, and cut into thick slices.
5.
Add the boiled lotus root soup, sweet-scented osmanthus honey and water starch to thicken it, and then pour it on the lotus root block.
Tips:
1. There are two types of lotus roots: white lotus root and safflower lotus root. White lotus root has a lighter color and crisp taste, suitable for stir-frying; safflower lotus root has darker color and thicker skin, suitable for soup and glutinous rice.
2. When buying lotus root, it is advisable to choose a large and short lotus root body. It is best to have lotus root joints at both ends, so that the inside of the lotus root hole is relatively clean and free of sediment.
3. When the glutinous rice is stuffed into the lotus root, the stuffing should be sufficient, and no holes should be left.
4. Chill the cooked glutinous rice and lotus root in the refrigerator, and it will have a unique flavor.
