Sweet scented osmanthus and glutinous rice lotus root(su cai gui hua nuo mi ou )

Sweet scented osmanthus and glutinous rice lotus root

Introduction:

"Glutinous rice lotus root is a very common dessert. It's not difficult to make, but it's a little troublesome. I have to be patient when I do it. It takes time to soak glutinous rice at the beginning, pour rice into the lotus root hole, and wait for the lotus root to ripen slowly when boiling. But I feel more and more that I work harder when I cook, and I feel more delicious when I eat, whether it's a big meal or a small one. Glutinous rice lotus root is usually sweet scented osmanthus with sugar. Now the weather is cold, it is boiled with brown sugar instead. The boiled lotus root with thick brown sugar water is sweet and warm. I think it tastes better. Its color is red and bright, oily and sweet. "

Production steps:

Step 1: wash the glutinous rice first.

Step 2: soak in water for 2 hours.

Step 3: wash the lotus root.

Step 4: remove the skin.

Step 5: cut the lotus root from one end.

Step 6: put the soaked glutinous rice into the lotus root hole, and use bamboo chopsticks to plug the end tightly.

Step 7: then at the incision, connect the cut joint.

Step 8: tighten with bamboo cuttings to prevent rice leakage.

Step 9: put the lotus root into the pot.

Step 10: put in fresh water again, with the water no more than lotus root.

Step 11: bring brown sugar to a boil over high heat and simmer for 1 hour.

Step 12: add red dates, lotus seeds and the remaining glutinous rice, and continue to cook for 40 minutes.

Step 13: after the lotus root is cooked, take it out, cool it in the air, slice or cut it into pieces, and pour the brown sugar water or sugar osmanthus when eating. At the same time, boiled red beans and glutinous rice become brown sugar glutinous rice and red bean porridge.

Materials required:

Lotus root: 3 knots

Glutinous rice: 200g

Red dates: 9

Brown sugar: 45g

Osmanthus honey: 30ml

Note: 1, fill into the lotus root empty rice don't fill too solid, because the rice will expand after ripening. 2. The water for boiling lotus root should not be too much. If it is too much, pour out some water before adding osmanthus and honey, and then the lotus root can be boiled

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Su Cai Gui Hua Nuo Mi Ou