Cinnamon rice

By VicentaLakin

Cinnamon rice
CINNAMON RICE, SWEET OIL, SOFT QIN, CINNAMON FRAGRANCE, TO ME, IS THE MOST DELICIOUS WAY TO EAT. IT IS ONE OF THE MOST HUMANE STREET SNACKS IN GANGNAM AND IS RARELY SEEN IN THE NORTH. A COUPLE OF YEARS AGO, THERE WAS A FAMILY IN THE MARKET NEAR THE OFFICE, AND THEY BOUGHT IT -- DELICIOUS! THEN IT DISAPPEARED. IF YOU WANT TO EAT, YOU HAVE TO DO IT YOURSELF. IT'S THE SEASON WHEN THE LOTUS IS ON THE MARKET. NOT ONLY IS IT DELICIOUS, BUT IT'S NUTRITIONALLY WELL-NOURISHED AND VERY WELL ADAPTED FOR AUTUMN. A LOT OF PEOPLE HAVE DONE IT, THERE IS A MULTIPLICITY OF PRACTICES, AND REAL TUNNELS SEEM TO HAVE TO BE BOILED AND EVAPORATED AND SO ON, AND THE PROCESS IS STILL CUMBERSOME IN ORDER FOR THE LICHEN TO TASTE IT. THE SIMPLEST THING TO DO TODAY IS TO MAKE IT AT HOME

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Steps for Cinnamon rice

  • Make Cinnamon rice step 0
    1
    (b) Glucose is washed early and water is immersed for more than two or three hours
  • Make Cinnamon rice step 1
    2
    Lean clean and scrape the skin outside with a wire ball
  • Make Cinnamon rice step 2
    3
    (a) The opening of the inner hole at the end of the line
  • Make Cinnamon rice step 3
    4
    The rice can be filled with chopsticks or bamboo stickers, not too tight, and the rice can swell after cooking
  • Make Cinnamon rice step 4
    5
    (b) Covered with small pieces of licorice, fixed with toothpicks
  • Make Cinnamon rice step 5
    6
    (a) To be placed in a high-pressure pan, with a proper amount of clean water (without a lot of water) and ice sugar, with a cap on the pot, a fire boiled to the top, and a small fire suppressed for 30 minutes to shut down the fire
  • Make Cinnamon rice step 6
    7
    (a) When natural vents open the top of the pot, with dates and twigs, then start a little fire again, without coverings, soaking up the soup
  • Make Cinnamon rice step 7
    8
    (b) The extraction of licorice and soup juice, which, when cooled to room temperature, cover the film and stay overnight in the freezer
  • Make Cinnamon rice step 8
    9
    When you're eating it, you can just cut it up and get soup and a spoonful of cinnamon。

    • Cinnamon rice Make Tips

    1. There are two types of lotus root: starchy and crisp. You need to use the starchy type for making lotus root with sticky rice. Choose roots that are relatively straight, thick, round, and smooth; straight roots with large holes are easier to stuff with rice. When buying, look for roots with intact nodes and never buy ones with broken ends, as it is very difficult to clean out sand if it gets into the holes. 2. You can eat it hot right out of the pot, but refrigerating it overnight allows it to absorb the flavors better, and the texture is also better after chilling. 3. Using a pressure cooker can save time and energy. You can also use a clay pot or other stainless steel pot, but you will need to add more water and stew patiently until the lotus root is soft and cooked. Do not use an iron pot, or the lotus root will turn black. 4. It serves as both a staple and a dish; eating a plate of this is a complete meal in itself. 5. To avoid running out of sticky rice, you can soak a little extra and use the leftovers to make porridge—I always do this! It would be problematic if you didn't soak enough rice. 6. If you don't have sweet osmanthus syrup, you can skip it; drizzling a spoonful of honey is also great

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