Osmanthus Lotus Rice

Name: Osmanthus Lotus Rice
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 2 sections Lotus root; 150g Glutinous rice; 30g crystal sugar; 100g Ancient brown sugar; 30g Osmanthus Sugar Sauce

by Xiaoyingzi Gourmet

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

The autumn season is the time when fresh lotus roots are in the market. At this time, the weather is dry, eat some lotus root, can play the role of nourishing yin, clearing heat, moisturizing dryness, quenching thirst, and soothing the mind. At the same time, lotus root is warm in nature, has the function of constricting blood vessels, eating more can nourish the lungs and blood. Lotus root has undoubtedly become the "master dish" nowadays. In addition to containing a lot of carbohydrates, fresh lotus roots are also rich in protein and various vitamins and minerals. They are also rich in dietary fiber, which is very beneficial to the treatment of constipation and the excretion of harmful substances.

Ingredients

Osmanthus Lotus Rice

1. Wash the glutinous rice and soak it in cold water for more than 4 hours, dry it for use

2. Wash fresh lotus root, scrape and peel, cut 2-3cm away from the top

3. Put the glutinous rice in a piping bag, and pour the rice into the lotus root eye with the piping bag and chopsticks

4. Every eye is filled and pounded

5. Press the cut part up and fasten it firmly with a toothpick

6. Prepare the seasoning

7. Put the lotus root with glutinous rice in the pressure cooker, fill the lotus root with water for 8 minutes, put brown sugar, rock sugar and appropriate amount of sweet-scented osmanthus

8. Choose beans to block for about 25 minutes

9. When the time is up to continue simmering until the pressure is relieved, open the lid and take out the cool slices and put on a plate. Take some boiled lotus root soup and add a little starch to thicken it on top. If you prefer a sweet taste, you can add an appropriate amount of brown sugar to increase the sweetness.

10. Just install it

Tips:
1. When choosing lotus root, be sure to choose 2 unventilated heads, so as to avoid silt inside;
2. When the lotus root is boiled, the sugar is not too much and the sweetness is not enough. You can add some sugar and sugar osmanthus to increase the flavor when the final thickening is done;
3. Don't install rice on the cut part, otherwise it will burst, and mine will burst without installing rice;
4. The cooked glutinous rice and lotus root will taste better after being iced in the refrigerator.