Cinnamon rice
By VicentaLakin
Autumn comes on the market, chooses a symmetrical bean, and stuffs it in the eye, boils it in the pot, slices it after cooling, and waters it with cinnamon
Recipe Recommendations
- lotus root 4 pieces
- dried glutinous rice 150 grams
- sugar Osmanthus appropriate amount
- sweetening
- cook
- several hours
- ordinary
Steps for Cinnamon rice
1
Dry rice is blistered at least six hours in advance and pre-dry water is used
2
Select the symmetrical, closed-side, unspoiled, clean and shave the skin
3
Circumcision at two centimetres at one end of the hole
4
With the help of chopsticks, the rice is filled with eyeballs, and the small piece is filled with eyeballs
5
Put the little pieces back together and put a few clean toothpicks together
6
The rest of them are completed in sequence, into the cooling pot; the small fire is boiled for about an hour, the fire is shut down, so it can be immersed in water until it cools, so that it can be put out in a bag and put in the fridge. Refrigeration
7
Slice them and rub them inCinnamon rice Make Tips
Choose a lotus root of uniform size so it cooks evenly. Seal the ends to ensure no mud gets inside. Use chopsticks to pack the glutinous rice in tightly, and secure the two ends with toothpicks to prevent the rice from bursting out as it expands during cooking. After cooking, soak it in the soup until it is warm enough to handle. Place it in a plastic bag, seal it, store it in the refrigerator, and slice it before serving.