Sweet scented osmanthus and purple rice making sugar lotus root(gui hua zi mi niang tang ou )

Sweet scented osmanthus and purple rice making sugar lotus root

Introduction:

"After I've been fascinated by osmanthus recently, the kitchen always smells sweet... Before is the sweet scented osmanthus fried rice cake, tonight is sweet scented osmanthus purple rice brewing sugar lotus root, real beauty food, both! This Jiangnan delicacy is simple, but it takes a long time. It's not very suitable for being acute. "

Production steps:

Step 1: soak the blood glutinous rice for 2 hours in advance

Step 2: wash lotus root and peel

Step 3: cut both ends of lotus root to 3cm

Step 4: erect the lotus root, and use chopsticks to put the blood glutinous rice into the hole of the lotus root without leaving any gap

Step 5: cut both ends of lotus root to 3cm

Step 6: just cut off the small lotus root cap and seal both ends with toothpick

Step 7: submerge lotus root, add brown sugar and Osmanthus fragrans, bring to a boil, turn to low heat and simmer for 2 hours

Step 8: cool the lotus root and cut it into pieces

Step 9: shape according to your preference, and finally pour osmanthus honey on the surface

Step 10: shape according to your own preference, and finally pour osmanthus honey on the surface

Materials required:

Osmanthus fragrans: 4 spoons

Blood glutinous rice: 5 spoons

Lotus root: 1

Brown sugar: 1 / 4 piece

Note: 1. After washing the blood glutinous rice gently, don't pour out the soaking water, and pour it into the pot to stew the lotus root (the nutrients of lotus root are dissolved in water, don't waste it) 2. The blood glutinous rice can be replaced by ordinary white glutinous rice, but the nutrition and appearance are not so good. 3. Osmanthus honey is pickled by myself (my recipe has a tutorial). If you are afraid of trouble, you can pour osmanthus honey directly on the surface of lotus root. 4. There are Osmanthus fragrans in Guilin. Welcome to the museum if you are interested~

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: sweet

Chinese PinYin : Gui Hua Zi Mi Niang Tang Ou