sweet-scented lotus root

1

Wash and soak glutinous rice overnight. Make the water level double that of glutinous rice. Drain before use.

2

Wash red dates (sweet dates) and set aside.

3

Rinse the lotus root holes with clear water, peel off the outer skin and place it on the head of the lotus root, cut a 1.5-cm thick piece on one end, and leave it as a cover to expose the lotus root holes.

4

Fill the glutinous rice into the lotus root, poke it firmly with chopsticks, and tap gently to fill the hole with the glutinous rice until the lotus root holes are filled.

5

Finally, put the cut lotus root head back, fix it with 3-4 toothpicks, and prepare it for later use.

6

Take the pot and put the glutinous rice lotus root to be used in the pot, add red dates (sweet dates), rock sugar, and a little osmanthus sauce, inject the clear water that has not passed through the lotus root, boil over high heat, and cook over low heat for 30 minutes. Add rock sugar, and continue to simmer over low heat. Cook for more than 2 hours and let cool.

7

Before eating, remove the sugar lotus root, slice it, cut it into 0.5 cm thick round slices and place it on a plate. Pour it with osmanthus juice or honey. It is better to chill.

1. Lotus roots should be selected with large, thick, short nodes and large holes. Lotus roots with narrow holes and silt should not be selected. 2. Cook lotus roots in a casserole to reduce oxidation and blackening of lotus roots. 3. The extent to which the stewing is carried out is mainly determined by the condition of the sugar lotus root, which can be soft and glutinous. 4. There are also many friends who use a pressure cooker or rice cooker, and then thicken the soup with starch or lotus root starch. This is characterized by being fast, but it lacks waxy and is difficult to taste. I prefer a soupy simmer on low heat.