1. Wash the glutinous rice and soak for one or two hours, and peel the lotus root.
2. Cut off one end of the lotus root to expose the lotus root hole.
3. Put the glutinous rice into the lotus root hole, and poke it firmly with chopsticks while loading it.
4. Fix the cut part with a toothpick.
5. Put it in the pressure cooker and steam it for fifteen minutes.
6. Steamed and sliced slightly cooler, set up a clean pot, add osmanthus sauce, add half a small bowl of water and a spoonful of sugar, thicken the pot with water starch, remember to thicken the thick.
7. Look, it's edible.
Tips:For lotus roots, choose the kind of straight and big stir-fried vegetables, not the kind of soup-making powdered lotus roots.
