Osmanthus Lotus Rice
1.
Tool diagram
2.
Ingredients map
3.
Before processing the lotus root, rinse the glutinous rice and soak it in cold water for 1 hour. Then wash the lotus root and peel off the skin, rinse the lotus root well, and cut off one end of the lotus root so that it can be stuffed with glutinous rice in a while.
4.
Use chopsticks to fill the lotus root hole with glutinous rice. The glutinous rice will expand during the cooking process. You don't need to press it tightly, just stuff it up.
5.
Fix the lotus roots that were cut off just now with a toothpick. Remember that the toothpick should be inserted diagonally and it is not easy to loosen it (the first time I did it, I had no experience, and the toothpick came out when it was inserted vertically to cook and missed the glutinous rice).
6.
Put the processed lotus root into the Supor electric pressure cooker, add water to cover the lotus root, then add brown sugar, red dates, dried osmanthus, start the "juice collection" function to heat the brown sugar until it melts and then cancel the juice collection function.
7.
Select the ingredient "beans/ tendon", the cooking method is "simmered", the default time is 55 minutes. After the pressure cooker is naturally vented, enter the heat preservation program.
8.
After the "simmering" process is over, take part of the soup and heat it in a small milk pot until it is slightly thicker. If you want more sweetness, you can add an appropriate amount of rock sugar while boiling the soup.
9.
Let the cooked glutinous rice and lotus root cool and slice it.
10.
On the yard, top with the boiled soup and sprinkle with osmanthus, ready to eat.
Tips:
1. When handling the lotus root joints, pay attention to the toothpicks that must be slanted and irregularly inserted into the lotus root section. The vertical and regular toothpicks are easy to loosen during the cooking process, resulting in leakage of rice.
2. The sauce can be replaced with osmanthus sauce for more flavor.