1. Prepare materials. The glutinous rice must be soaked in advance.
2. Wash and peel the lotus root.
3. Cut about 5cm from the thick end.
4. Cut a corner of the food bag to a diameter slightly smaller than the lotus root hole to form a funnel, insert the lotus root hole, fill in the rice grains, and poke them with chopsticks or bamboo sticks to ensure a clean and tidy operating environment.
5. Fill the glutinous rice into each lotus root hole, don't need to be too tight, the glutinous rice will rise slightly during the cooking process.
6. Cover the cut lotus root head and secure it with a toothpick.
7. Put the lotus root in the pot, add the water that has not passed the lotus root body, and add rock sugar, red dates and lotus seeds. Cook for an hour and a half, stuffy for half an hour.
8. Take out the cooked lotus root and slice it, and pour it with sweet osmanthus or honey.
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