Sweet-scented Sweet-scented Lotus Root is Only Delicious

Name: Sweet-scented Sweet-scented Lotus Root is Only Delicious
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Lotus root; Some Glutinous rice; Some Red dates; Some Osmanthus; Moderate amount (brown sugar can also be used) Sugar; Some Beetroot

by Liaonan Crab

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The sweet-scented sweet-scented osmanthus root in Jiangnan is sweet and soft, with a hint of sweet-scented osmanthus, you will never forget it after eating it. I have done it many times at home, and I always feel that it is not perfect, the taste is not in place, the color is not in place, and the taste is not in place. The authentic sweet-scented sweet-scented osmanthus lotus root has a soft texture, a sweet taste, and a deep red color.
Lotus root contains mucus protein and dietary fiber, which can interact with bile salts in the human body, and has the functions of laxative and antidiarrheal, invigorating the spleen and appetizing. The lotus root has high nutritional value. It is rich in trace elements such as iron and calcium. It is also rich in plant protein, vitamins and starch. It can obviously replenish qi and blood and enhance human immunity. Therefore, Chinese medicine calls it: "The main body nourishes the middle and nourishes the mind and strengthens the energy." Sweet-scented sweet-scented lotus root, lotus root and glutinous rice are supplemented with sweet-scented osmanthus to nourish qi and nourish the body. Autumn and winter are the seasons when fresh lotus roots are on the market, so they often eat them.
Ingredients: lotus root and glutinous rice Ingredients: red dates, sweet-scented osmanthus rock sugar (white sugar), beetroot"

Ingredients

Some Lotus Root
Some Glutinous Rice
Some Red Dates
Some Osmanthus
Moderate amount (brown sugar can also be used) Sugar

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Some Beetroot

Sweet-scented Sweet-scented Lotus Root is Only Delicious

1. The glutinous rice is washed and soaked in water. It does not need to be soaked for too long, just a while in advance.

2. To prepare lotus root, it is better to use powdered lotus root, and the taste is more glutinous.

3. Prepare red dates, sweet-scented osmanthus, rock sugar (actually, the amount of sugar is very large, because there is just this cup of sugar on the table when the photo is taken, so I use it, which is absolutely not acceptable)

4. Cut off a small section at either end of the lotus root, find a good location, and cut the lotus root diagonally. The hole will be slightly larger and it is better to hold the rice.

5. Carefully put the soaked glutinous rice into the lotus root holes.

6. Use the cut lotus root to seal the lid and secure it with a toothpick.

7. Put the packed lotus root in a pressure cooker, add sugar, add dried osmanthus, add red dates,

8. Also add a secret ingredient, beetroot. Use it as a natural coloring agent, the effect is very good, and it is sweeter, the finished product has a natural sweetness, which is very good.

9. Cut the beetroot into pieces and put it in the pot, and add enough water all at once. To start a certain program of the pressure cooker, I used the bean tendon program.

10. After the program is over, do not open the pot, and keep the pressure cooker in a warm state for more than four hours. The final boiling is like this.

11. Take out the lotus root. At this time, the lotus root has been fully colored and flavored, and the taste is particularly good. Whether you are using a pressure cooker or an ordinary pressure cooker, you should pay attention to the cooking time and the soaking time to be long enough, so that the color and taste are good. Cut into pieces and burn the original soup, and serve it to the table.