Sweet scented osmanthus and yellow rice lotus root(gui hua huang mi ou )

Sweet scented osmanthus and yellow rice lotus root

Introduction:

"Yellow rice, originated in northern China, is one of the most important food crops in the ancient Yellow River Valley. It is slightly larger than millet, yellowish in color, and sticky when cooked. Both yellow rice and millet come from the north, but in the eyes of northerners, yellow rice is higher than millet. It can be used to cook porridge, make cakes, make rice and make wine. People use it as a jiangmi envoy to make cakes for guests. The comprehensive nutritional value of yellow rice is higher than that of wheat and rice. It has obvious health care effect on human body, which is unmatched by wheat and rice. Yellow rice is rich in protein, carbohydrates, B vitamins, vitamin E, zinc, copper, manganese and other nutrients. It has the effect of benefiting Yin, lung and large intestine. Lotus root originated in India and has a long history of cultivation in China. It was recorded in the spring and Autumn period. There are two kinds of lotus root, namely seven hole lotus root and nine hole lotus root. The root of lotus root is strong, the meat is tender, crisp, sweet and white. Lotus root contains starch, protein, asparagin, vitamin C and oxidase. It also has high sugar content. Eating raw lotus root can clear away heat, relieve thirst and stop vomiting. If fresh lotus root is pressed to extract juice, its effect is even better. The cooked lotus root is sweet and warm, which can strengthen the spleen and appetizer, benefit blood and heart. Therefore, it is mainly used to replenish five internal organs, and has the effect of digestion, Thirst Relief and body fluid generation. Chinese food has a long history. Lotus root and yellow rice are the exclusive private dishes of Yushi. They are healthy and nutritious. I hope you like them. "

Production steps:

Step 1: Ingredients: 2 lotus roots, 300 grams of yellow rice, 50 grams of white (ice) sugar, 60 grams of brown sugar, 1 cup of jujube, appropriate amount of sugar osmanthus sauce.

Step 2: Tools: a small funnel, a spoon, a chopstick, a bamboo stick, a toothpick and a cup. These tools can greatly speed up the efficiency of rice filling.

Step 3: soak the rice 3 hours in advance, and drain the water

Step 4: wash the lotus root, scrape off the thin skin, and cut the section at the thickest part of one end.

Step 5: put the lotus root in a deep cup (I found a plastic cup that I sent when I bought a drink. Lotus root is the most suitable one).

Step 6: aim the funnel hole at the lotus root hole, scoop up a spoonful of rice, turn it into the funnel, gently poke it with chopsticks, and the rice is easily poured in.

Step 7: after pouring a lotus root hole, you can easily pour rice into the middle and edge holes with bamboo sticks.

Step 8: shake the lotus root filled with rice and the cup for a few times. Take a look at the hole and fill it again. Cover another small section of lotus root and fix it with toothpick.

Step 9: add lotus root, jujube, brown sugar and white sugar into the pot. Add water without lotus root and cover

Step 10: put lotus root, jujube, brown sugar and white sugar into the pot. Add water without lotus root and cover.

Step 11: simmer over high heat for 40 minutes - soak for a while after 1 hour.

Step 12: cooked rice lotus root.

Step 13: after cooling through, slice and see that there is rice in all the holes.

Step 14: put the golden rice into the lotus root, decorate a piece of rouge radish in the middle, pour an appropriate amount of sweet scented osmanthus sauce, an innovative dish with complete color, aroma, taste and shape, yellow rice lotus root, wine and delicious food for all ages. (see the recipe of August 2, 2012 for Rouge radish) http://home.meishichina.com/recipe-80530.html 。）

Materials required:

Lotus root: 2 knots

Yellow rice: 300g

Sugar: 50g

Brown sugar: 60g

Jujube: 1 cup

Sweet osmanthus paste: appropriate amount

Note: the core of the dish is decorated with Yushi private dish "rouge Radish". See the recipe on August 2, 2012 for details http://home.meishichina.com/recipe-80530.html .

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: sweet

Chinese PinYin : Gui Hua Huang Mi Ou