Honey glutinous rice lotus root

Fresh lotus roots bought in the market should be short and fat. First, the pot is easy to put in, and second, the glutinous rice is easy to stuff in. Soak the glutinous rice one day or four to five hours in advance and control the water. Add some sugar to the rice and mix it to increase the sweetness of the rice. I use wire to wipe off the skin of lotus roots. I can peel the skin directly, or I can wash it without peeling it.

Cut the lotus root at a slight tilt like this. Here, when buying lotus roots, never ask vendors to remove both ends of the lotus roots. Just remove the part with the lotus roots slightly. Otherwise, you will miss rice when doing it. The black parts at both ends of the lotus root should be cleaned.

Some people say that Sammy's step is troublesome, but it's actually quite simple. The photos weren't very good, let me explain this carefully. Stand the lotus root vertically in the basin where glutinous rice is soaked, hold the lotus root with one hand, use a spoon to dig a spoonful of glutinous rice and place it on the lotus root with the other hand, and use one chopstick to stuff the glutinous rice into the lotus root. Be careful here, you must use chopsticks to put the rice into it. Otherwise, after it is cooked, the rice will not be solid and delicious. In the picture, chopsticks keep stuffing rice in like this, and then dig a spoonful of rice and place it on the lotus root to continue stuffing it. In fact, it's very fast and convenient. I have three lotus roots, and it only takes less than twenty minutes to plug them. If someone at home helps, it will be faster.

After all the glutinous rice is stuffed, the toothpicks we prepared are about to play. Because the toothpicks are thin, I used two to make them and embed them in one. Cover the lotus root head that we cut off on the lotus root in its original position, and insert two toothpicks on the edge of the lotus root, preferably obliquely, so that it will be firmer. If it's not easy to insert it in, insert it in a little, and then use the side of the knife to gently tap it against the toothpick a few times. It's easy to get in. Remember to gently, our lotus roots are very fragile. Take the toothpick two-thirds of the paragraph in.

Put the lotus root in a pot that can hold her size. Don't use an iron pot, it will turn black. Add water until you reach the lotus root. Bring to a boil over high heat, add rock sugar, and red dates. I ran out of red dates, so I didn't put them in. In fact, putting some will have the special fragrance of dates. Use the pressure cooker for 40 minutes. Use this pot for at least three hours. There are also electric casseroles, which are specially used for stewing things. It will be better if you stew overnight. I usually stew it for four to five hours. The pot is covered with a large bowl because the lid is too light and the steam can easily escape, which is more convenient.

In fact, this is still not stewed for enough time. It will be even more beautiful if it takes longer. Why should a pot of sweet soup be swollen??? Hahaha, we can use some and put it in another pot, add some osmanthus sugar, add some starch, boil it, and pour it on the honey lotus root. It will be even more delicious. How can we cook red bean soup or sweet fruit soup with the remaining soup? If you are happy, improvise.