Osmanthus Lotus Rice
1.
Clean the glutinous rice and soak it in water for more than 2 hours in advance;
2.
Wash the lotus root and peel off the skin.
3.
One end of it is cut with a knife (for keeping the lotus root tips), about 2 cm thick, and then the lotus root eyes are washed repeatedly to remove the silt inside the lotus root.
4.
Fill the lotus root with the glutinous rice that has been soaked. While filling, use bamboo chopsticks to make it firmer.
5.
After filling, cover the cut lotus root on the original incision and fix it with toothpicks.
6.
Put the stuffed glutinous rice and lotus root in a pot, pour water over the lotus root, put three tablespoons of brown sugar and 6 red dates in it, boil on high heat, turn to low heat and cook for another half an hour. After half an hour, add three rock candies and cook for about a quarter of an hour on low heat.
7.
The boiled lotus root can be pierced through lightly with chopsticks and turned red.
8.
The boiled glutinous rice and lotus root can be sliced and eaten after being cooled for a while. When eating, it is topped with the honey juice of sweet-scented osmanthus and honey, which is very sweet and waxy.
9.
Finished picture.
Tips:
1. When buying lotus roots, try to choose lotus roots with complete ends and large body, so as to ensure that the middle of the lotus root holes are not dirty and more glutinous rice is poured in. 2. When filling the rice, because the grains of rice are light, the rice will not fall down by itself, so use the chopsticks to push the rice into the hole, pestle to the end, and stuff each hole tightly. But it can't be filled too solidly, because the rice will expand when heated. 3. The lotus root should not be boiled with too much water. It is enough to submerge the lotus root. After the lotus root is boiled until the water is low, the lotus root should be constantly turned over so that the sugar juice can be soaked more evenly. 4. The lotus root is cooked well, it can not be cut when it is hot, it is easy to break; it can not be cut completely cold, it is not tasty. After the lotus root is taken out, it can be cut into slices when it is not hot for a while, and eaten while it is hot, it is most fragrant. 5. The sweetness of glutinous rice and lotus roots relies on a slow fire to slowly boil the soup in. The sweetness is intentionally or unintentionally, and it will not cover up the original fragrance of lotus roots. This approach is patience, so it is not recommended to use a pressure cooker, it is best to use a casserole, do not use an iron pan, it will affect the quality. 6. The added rock sugar and brown sugar can be added according to personal taste. You can add more if you like sweets, or add less if you don't like it.
