Glutinous rice lotus root is also a very Chinese local snack.
The glutinous boiled lotus root is mixed with the fragrant glutinous rice. The fragrance is pleasant to eat. It is a healthy snack for all ages.
Jujube-flavored brown sugar glutinous rice lotus root
Recipe Recommendations
- lotus root 2 knots
- glutinous rice 150 grams
- red dates 10 capsules
- rock sugar 30 grams
- brown sugar 20 grams
- honey appropriate amount
- licorice appropriate amount
- sweetening
- cook
- several hours
- ordinary
Steps for Jujube-flavored brown sugar glutinous rice lotus root
1
Glutinous rice should be soaked overnight in advance to prepare lotus roots.
2
Add appropriate amount of water to the pan and add red dates and licorice.
3
Bring it to the boil on high fire, and the young man stews it.
4
Wash the lotus root and cut a small piece from one end.
5
Then pour the soaked glutinous rice into the lotus root eyes.
6
When filling glutinous rice, don't rush and take your time. Use chopsticks to help you put the lotus root under pressure until it is full.
7
Then seal the cut lotus head on it and fix it with a toothpick.
8
Put the lotus root into the boiled red date soup.
9
Add rock sugar and brown sugar.
10
Cover and simmer over medium heat for 1-2 hours.
11
Try it with chopsticks. You can easily insert lotus roots and it will be cooked.
12
Then take out the lotus root and cool it slightly, and then remove the lotus root skin.
13
Whisk the remaining glutinous rice with water into rice paste.
14
Put the peeled lotus root into the pan again, add the glutinous rice paste and stir well.
15
Continue to cook for another 20 minutes until the soup thickens.
16
After turning off the heat, take out the lotus root and cut it into thin slices. Pour in some soup and honey when eating.Jujube-flavored brown sugar glutinous rice lotus root Make Tips
Glutinous rice should be soaked in advance, and the soft glutinous rice will taste delicious when boiled. When pouring glutinous rice, use chopsticks to help introduce the rice while putting it in. It will be much better. Moreover, the glutinous rice poured out will be very solid and there will be no gap after cooking.