Osmanthus Lotus Rice
1.
The main materials are available.
2.
Soak the glutinous rice 12 hours in advance;
3.
Wash the lotus root, peel it off, cut one end and set aside;
4.
Use your fingers to encircle the section of the lotus root, scoop the rice on top, and then gently pour the water on with your hands. Since most of them are blocked with your fingers, a short water nest will be formed. At this time, the rice will float instantly. When you get up and shake it gently, the glutinous rice can easily rush into the lotus root hole. Of course, it is necessary to use chopsticks to assist.
5.
Use toothpicks to seal the cut lotus root and the lotus root filled with glutinous rice;
6.
Put the lotus root, 2 tablespoons of osmanthus sauce, some red dates, dried longan, and rock sugar in a boiling pot; because glutinous rice absorbs water, soak the lotus root in water a little more;
7.
Bring to a boil on high heat, cover the pot, turn to simmer and cook for 2 hours;
8.
After cooking, let it cool naturally. You can soak in the soup for a while until it tastes good, then remove the slices, and top with osmanthus sauce and dried osmanthus.
Tips:
1. After cooling, slice it, pour the original juice or sweet-scented osmanthus.
2. Some lotus roots are cooked with red sauce. If you want this effect, you can put a small handful of red rice in the cooking process. The color is attractive and it is more suitable for banquets. If the family does it, it won’t be necessary.
