Osmanthus Lotus Rice

Name: Osmanthus Lotus Rice
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Lotus root; 80g Glutinous rice; 20g brown sugar; 100g Yellow rock candy; 2g Osmanthus; 500ml water

by Acacia

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The lotus comes out of silt but not stained, and it is clear and not demon. The lotus is full of treasures. The lotus powder can be soaked in water. The fruit of beauty and lotus knots is the lotus seed. It can be used for various desserts, and it can also nourish the mind and calm the mind. The lotus leaf is soaked in water and used as a lotus dressing. The lotus root is slightly sweet and crunchy. It can be eaten raw or cooked. It has a high medicinal value. The lotus root is made into powder, which can eliminate diarrhea, appetite and clear away heat, and nourish. Nourishment, it is a good liquid food and nourishing Jiazhen for the frail and sick.
White glutinous rice helps to nourish body weakness caused by postpartum, and is beneficial to increase milk and breastfeeding babies. Patients with gastrointestinal pulmonary dysfunction, diabetes, obesity, hyperlipidemia, and kidney disease eat as little as possible.

Ingredients

Osmanthus Lotus Rice

1. The ingredients are ready;

2. Soak the white glutinous rice in water for 3-5 hours in advance;

3. Wash the lotus root, rinse the eyes of the lotus root repeatedly to remove the silt inside the lotus root;

4. Peel off the skin, and cut one end with a knife, about 2 cm thick (reserve for future use);

5. As shown

6. Pour the soaked white glutinous rice into the lotus root eye;

7. Use the back of a kitchen knife to lightly knock the outer edge of the lotus root, and squeeze the edge of the lotus root toward the middle, so that the debris on the edge of the lotus root will slowly gather to the lower part, and all the lotus eyes will be boiled so that the glutinous rice inside will not fall out. ；

8. Use a toothpick to fix the cut lotus root on the lotus root;

9. Put the prepared lotus root in the pressure cooker, pour in water, so that the water is not over the lotus root, add all the rock sugar and brown sugar;

10. Cover the pot, press the steam button, let it cook and let it out, then let it dry and slice;

11. After cutting and serving, sprinkle with sweet-scented osmanthus (or put sweet-scented sweet-scented osmanthus and white sugar in the pot, add a small amount of water to boil, melt and pour on the lotus root).

Tips:
When choosing lotus roots, it is best to choose the lotus roots on both ends separately. There will not be too much dirt in the lotus root. If you can’t buy it, you should rinse the lotus root and use it repeatedly. Rinse with flowing water, and pour water continuously, so as to ensure that there is no sediment in the eyes of the lotus root.
Another technique is that after the glutinous rice is filled, when the lotus root is sealed, use the back of a knife to knock the edge of the lotus root, so that the fleshy quality of the lotus root will be squeezed to fill the lotus eye. A more traditional method is to cut the lotus root. Rinse it and fix it to the original position again with a few toothpicks, so that the boiled lotus root looks more complete.
If you like to eat something sweeter, you can add more brown sugar or yellow rock sugar to taste better.