1. Buy 2 lotus roots of uniform thickness and wash and peel them for later use.
2. Cut a small section from the head.
3. Wash the glutinous rice and soak for 1 hour.
4. Prepare 4 large red dates, brown sugar, and white sugar.
5. Pour the soaked glutinous rice into the small holes of the lotus root and stuff it with chopsticks.
6. Secure the cut side with a toothpick.
7. Add brown sugar, white sugar and a little water to boil until dark red, add proper amount of boiling water.
8. Add some brown sugar and stir well.
9. Add boiling water and bring to a boil.
10. Add the lotus root and red dates and cook together.
11. Turn it over to make it evenly heated and evenly colored.
12. Cook until the soup is thick and stop the fire, then put it in a pressure cooker and press for half an hour.
13. Take the lotus root out of the pressure cooker, put it in the wok and put the thick juice.
14. Remove the glutinous rice and lotus root from the pot and let it cool before cutting.
15. Cut open to see that the glutinous rice and lotus root are bright red and the glutinous rice is evenly stuffed.
16. Very beautiful lotus root slices, you have an appetite when you look at it.
17. Cut the glutinous rice lotus root into even slices.
18. Put the finished lotus root slices on a plate and pour the lotus root juice, add another spoonful of osmanthus sauce and pour it on the lotus root slices (it feels better if you don’t add osmanthus, because the thick juice of the boiled lotus root is bright red), the color is bright, sweet and delicious The glutinous rice and lotus root can be tasted.
