Glutinous rice lotus root with brown sugar(hong tang nuo mi ou )

Glutinous rice lotus root with brown sugar

Introduction:

"When my mother went to Shanghai in her early years, she occasionally ate sweet osmanthus and glutinous rice lotus root. When she came back, she often talked about glutinous rice lotus root and praised the taste of lotus root in Shanghai! Now ten years have passed, and I have a family and children. I have a lot of brains for children's eating. Thinking that this dish is suitable for the elderly and children, I want to make it. "

Production steps:

Step 1: peel lotus root and wash it. Soak glutinous rice for more than three hours in advance. It's better to soak it for a long time. In this way, the rice will be more glutinous

Step 2: select one end of the big end, cut off a piece and leave it as the top cover. Select the big end and cut it. The lotus root hole is big and good for filling rice. Some people say that when loading rice, it can be loaded with water, which makes it easier for the rice to go down. I have never experimented with it

Step 3: pack the rice and clean the lotus root

Step 4: I cover the lotus root with rice, and the experiment proves that if there is rice on the lotus root, the cover will come down! However, in addition to the poor appearance, I think it's good to eat by myself

Step 5: fix the lotus root cap with toothpick. I used toothpick with two sharp ends, so I broke one end to prevent it from sticking

Step 6: put the lotus root horizontally in the pot, put red dates and dried longan on it. When choosing lotus root, don't choose too long section to prevent it from lying horizontally in the pot

Step 7: add enough brown sugar

Step 8: you can add some rock sugar to prevent it from being too sweet, or you can not add it if you are not used to it

Step 9: add water without lotus root

Step 10: I forgot to take photos after I put them in the pot, so I have to take photos. I choose the cooking program, about 20 minutes, personal feeling time is a little short, lotus root is still a little hard, cooking an hour will be better

Step 11: Boil the lotus root soup in the pan, pour out the clear soup and bring it to a boil in the frying pan. Then, add in the right amount of starch and pour it on the lotus root slices. The rice and red dates left in the pot can be directly used for porridge or put in when porridge is cooked for fear of being too sweet

Materials required:

Lotus root: 2

Glutinous rice: 200g

Red dates: 3

Dried longan: 5

Brown sugar: 6 teaspoons

Rock sugar: 1 teaspoon

Note: cut lotus root cover to choose a large head, so easy to load rice, not cut a head also cut to the hole, so that cooking better taste, color

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Hong Tang Nuo Mi Ou