Osmanthus Lotus Rice

Name: Osmanthus Lotus Rice
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Lotus root; 250g Glutinous rice; 3 tablespoons brown sugar; 1 lot crystal sugar; 2 tbsp Osmanthus honey; 8 Red dates

by sophieme19

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Sweet-scented osmanthus glutinous rice and lotus root; soft and soft, sweet and sweet, this is osmanthus glutinous rice and lotus root, with freshly made osmanthus honey, very delicious! ~! ~
Lotus root: Among tuber foods, lotus root contains higher iron content, so it is quite suitable for patients with iron deficiency anemia. The sugar content of lotus root is not very high, but it also contains a lot of vitamin C and dietary fiber. It is very beneficial to people with debilitating diseases such as liver disease, constipation, and diabetes. It is rich in trace elements such as iron and calcium. It is also rich in plant protein, vitamins and starch, which can obviously replenish qi and blood and enhance human immunity. Lotus root is also rich in vitamin K, which has the effect of constricting blood vessels and blood. It is very suitable for people with congestion, vomiting blood, hematuria, hematuria, blood in the stool and women who are pregnant. Lotus root can also dissipate heat and is a good heat-relieving food.
Glutinous rice: Glutinous rice contains protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch, etc. It is rich in nutrients and is a warming and strengthening food; it can nourish the middle and nourish qi, invigorate the spleen and stomach , It has the effect of relieving deficiency and sweating, and has a certain alleviating effect on the deficiency and cold of the spleen and stomach, poor appetite, abdominal distension and diarrhea; glutinous rice has astringent effect, and has a good therapeutic effect on frequent urination and night sweats. "

Ingredients

Osmanthus Lotus Rice

1. Clean the glutinous rice and soak for about 3 hours

2. Wash lotus root and peel off

3. Cut off a little bit of the lid, a little bit more here, or it can’t be closed

4. To start filling rice, use the most convenient method you think, I just pour it directly with a spoon, and then poke it with chopsticks, so when choosing a lotus root, choose a stubby lotus root that is convenient for filling rice

5. After filling the rice, poke the rice tightly with chopsticks

6. Fix the lid with toothpicks, poke a few more toothpicks

7. Put water that can burn the lotus root in the pot, put red dates and rock sugar respectively

8. Add brown sugar

9. The electric pressure cooker adjusts the bean tendons and starts to simmer

10. After a few hours, don’t rush to take the lotus root out, let the lotus root cool down naturally, and then make more bubbles in the sugar water

11. Finally cut into pieces, serve on a plate, and pour the sweet-scented osmanthus honey, you're done, start eating

Tips:
1. Use lotus roots with complete ends and a large body to make this glutinous rice lotus root, so as to ensure that the middle of the lotus root hole is not dirty and more glutinous rice is poured in.
2. The millet in the hole is light, and the glutinous rice will not fall down by itself, so use the chopsticks to push the rice into the hole, pestle it to the end, and stuff each hole tightly.
3. The lotus root should not be boiled with too much water. It is enough to submerge the lotus root. After the middle water is boiled, the lotus root should be continuously turned over so that the sugar juice can be soaked more evenly.
4. The lotus root is cooked well, it can not be cut when it is hot, it is easy to break; it can not be cut completely cold, it is not tasty. After the lotus root is taken out, it can be cut into slices when it is not hot for a while, and eaten while it is hot, it is most fragrant.
5. The knife for cutting lotus root should be thin enough and fast enough, and the cutting action should be neat. One knife is one knife. Never drag the mud and water, otherwise the glutinous rice in the lotus root hole will be brought out by the knife.
6. The sweetness of glutinous rice and lotus roots relies on a slow fire to slowly boil the soup in. The sweetness is intentionally or unintentionally, and it will not cover up the original fragrance of lotus roots. This approach is patience. If conditions permit, it is not recommended to use a pressure cooker.