1. Soak the dried glutinous rice at least 6 hours in advance, drain the water before use
2. Choose lotus roots that are well-proportioned in size, closed on both sides, and no sludge enters the interior of the lotus root, clean and scrape off the outer skin
3. Make a circular cut 2 cm at one end of the lotus root
4. With the help of chopsticks, fill the lotus eye with glutinous rice, and fill the small piece of lotus eye with glutinous rice
5. Reset the small lotus root, use a few clean toothpicks to clean the two parts tightly together
6. Finish the remaining lotus roots in sequence, put them in a pot of cold water; cook on low heat for about 1 hour, turn off the heat, soak the lotus roots in water until cool, and then take them out and put them in a fresh-keeping bag and put them in the refrigerator.
7. Slice when you eat and sprinkle with sweet osmanthus
Tips:The lotus root is evenly taken and can be cooked simultaneously; the ends should be sealed to ensure that the inside of the lotus root is not invaded by sludge; use chopsticks to firm the glutinous rice, and the toothpicks must be stable in both parts to prevent the rice from swelling during cooking. Cracked; after cooking, soak in the soup, take it out when it is warm, put it in a fresh-keeping bag, and then store it in the refrigerator, and slice it before eating.
