Rose Purple Rice Lotus Root

Name: Rose Purple Rice Lotus Root
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Lotus root; Some Purple rice; Some Glutinous rice; Some Sugar rose; Some Sugar

by coldly

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The main components of purple rice are lysine, tryptophan, vitamin B1, vitamin B2, folic acid, protein, fat and other nutrients, as well as iron, zinc, calcium, phosphorus and other mineral elements required by the human body. It has the effects of nourishing blood and qi, warming the spleen and stomach, and has a certain effect on stomach cold pain, diminishing thirst, and frequent nocturia. In addition, the glutinous purple rice grains are big and plump and have strong stickiness. In addition, the purple rice is fragrant, oily, soft and delicious, and has relatively high nutritional value and medicinal value. It has the effects of nourishing blood, strengthening the spleen, regulating the middle and treating neurasthenia, and is called "blood-tonifying rice" and "longevity rice".
Purple rice is rich in natural nutrient pigments and tryptophan. Washing or soaking in water will cause discoloration (nutrient loss), so it is not suitable to scrub strongly. Please steam and eat the soaked water together with the purple rice instead of throwing it away.
This dish was actually made many days ago, but it hasn’t been sorted out. It’s been postponed until now. Let’s look at the steps below. It’s relatively simple and delicious, but it takes more time. "

Ingredients

Rose Purple Rice Lotus Root

1. To prepare the raw materials, choose the thick lotus root instead of the small one, because the small lotus root hole will be smaller if the fortress rice is put in. The sugar rose was bought when making five-core moon cakes. It is sold online, purple rice and glutinous rice. The ratio is as you like, suggest 10:1

2. Be careful not to remove the heads on both sides of the lotus root. After scraping off the epidermis, first cut off one side of the lotus root about 2 cm away, and don’t throw it away.

3. Mix the glutinous rice and purple rice and wash it a little bit. Use chopsticks to help stuff the rice into the hole of the lotus root, and stuff it until 7 minutes full.

4. Fix the cut head back to the lotus root with a toothpick and soak in water for 6 hours

5. Pour an appropriate amount of water or the original lotus root water into the pot, the amount of water is suitable to be able to pass the lotus root, and add three spoons of sugar roses

6. Add about one scoop of rock sugar

7. Put in the lotus root, turn to low heat and cook for three hours after the high heat is boiled. If you have a pressure cooker, press it for 1 hour.

8. This is the freshly cooked purple rice lotus root. I transferred it to the electric cooker and simmered it slowly. I took out the cooked lotus root and sliced it after cooling a little.

9. Sliced lotus root, topped with stewed rose syrup, very delicious

Tips:
When choosing lotus roots, try to choose larger and thicker lotus roots, because the holes in the big lotus roots will be larger, so you can stuff more rice, and it’s easier to stuff them with rice.