Osmanthus Sweet Lotus Root
1.
Soak glutinous rice for more than four hours.
2.
A section of safflower lotus root, peeled and washed.
3.
Cut off a small piece from one end and set aside.
4.
The soaked glutinous rice is put into the lotus root hole with the help of chopsticks.
5.
The cut off lotus root cap is fixed with a toothpick.
6.
Put brown sugar, rock sugar, red dates and dried osmanthus in a saucepan.
7.
Put appropriate amount of water, put glutinous rice and lotus root on medium heat and cook for 40 minutes.
8.
Turn it over and simmer for another 20 minutes.
9.
Cooked glutinous rice and lotus root. The brown sugar is less, and the color is slightly lighter.
10.
The glutinous rice and lotus root are sliced evenly, and each slice is cut in the middle for easy setting.
11.
Add some brown sugar to the boiled glutinous rice and lotus root soup.
12.
Hook in the water starch to make it thicker, otherwise the juice won't be served.
13.
Dip slices of sliced glutinous rice and lotus roots in the sauce and arrange them on a plate. You can also put it on the plate before pouring the sauce. But the juice tends to flow turbulently.
14.
Sprinkle some dried osmanthus garnish on top.
15.
Finished product.
16.
Finished product.
Tips:
Add enough water, and don’t put glutinous rice too solid or hard to cook. It is more convenient to use a pressure cooker.
