1. Soak the glutinous rice in water for 1 to 2 hours
2. After the glutinous rice is soaked, start to prepare the lotus root, peel off the skin of the lotus root, clean it, and cut a lid on one end
3. Use chopsticks to fill the glutinous rice into the lotus root, the glutinous rice fortress is full and compacted
4. Use a toothpick to seal and fix the lid of the cut lotus root
5. Put the lotus root in an electric rice cooker, add water to cover the lotus root body, add an appropriate amount of rock sugar (or brown sugar), and add a few red dates. It can be colored and tasted better. Cook for about 2 hours.
6. After the glutinous rice and lotus roots are cooked, soak them in the pot for a while, and then remove them when the soup is cool.
7. Cut into slices and put on a plate, pour the sweet-scented osmanthus flowers on the glutinous rice lotus root
Tips:The cooked glutinous rice and lotus root can also be eaten after refrigerating. The taste is more special. It is best not to throw away the cooked soup, otherwise it is wasted. You can drink it directly or cook porridge!
