Brown sugar honey [glutinous rice lotus root](hong tang mi zhi nuo mi ou )

Brown sugar honey [glutinous rice lotus root]

Introduction:

"After the beginning of autumn, fresh lotus root has become one of the necessary dishes for people's family banquets. Lotus root was born in the mud and spotless, straight in the outside, not rambling, has been loved by people since ancient times. Lotus root contains starch, protein, asparagin, vitamin C and oxidase components, sugar content is also very high, raw fresh lotus root can clear away heat, relieve thirst and stop vomiting; glutinous rice lotus root has the therapeutic effect of nourishing blood, invigorating spleen and appetizing, and glutinous rice with Buzhong Yiqi, invigorating spleen and nourishing stomach is added to lotus root, combining the two together to make glutinous rice lotus root with nourishing blood, moistening lung and sweet glutinous taste. Delicious glutinous rice lotus root is a kind of delicious food that many people like. It is suitable for both young and old, and is loved by both men and women. Its taste and taste conquer many picky stomachs. In fact, its method is very simple. As long as you follow the following step by step, you can harvest delicious food. Lotus root is divided into red lotus root, white lotus root and Mahua lotus root. The red lotus root is long and thin, with brown yellow and rough skin, more powder and less water, not crisp and tender; the white lotus root is fat, tender and smooth in appearance, silver white, crisp and juicy in meat, and rich in sweetness; the Mahua lotus root is pink, rough in appearance, and contains more starch. The best choice for making glutinous rice lotus root is Mahua lotus root, also known as pink lotus root. When choosing lotus root for making glutinous rice, you should choose a big and round one with no holes at both ends. It's hard to clean the inside of the holes, and the filled glutinous rice is easy to leak out. "

Production steps:

Step 1: raw material picture: soak the glutinous rice in advance for at least three hours. I soaked it in the middle of the night yesterday, put it in the refrigerator, and used it this morning. I peeled two lotus roots for use. According to the size of my pot, I chose one big one and one small one. A half bowl of brown sugar, a handful of rock sugar, red dates washed and seeded, Guanshengyuan honey, a chopstick and a toothpick.

Step 2: wash the lotus root, cut off one end of the node (don't cut very short, it's not convenient to irrigate rice with small hole), leave the node for use, so that the hole of the lotus root is exposed, then wash the sediment in the hole and drain the water;

Step 3: the lotus root stands up, put the soaked glutinous rice into the lotus root hole, and use chopsticks to plug and compact until it is full (it's too slow to insert the glutinous rice into the lotus root hole with chopsticks, so I made a small funnel with a snack bag, inserted the tip of the funnel into the lotus root hole, put a spoonful of glutinous rice into the funnel with a small spoon, and then insert the glutinous rice into the lotus root hole with chopsticks, which greatly improved the efficiency)

Step 4: after filling, use chopsticks to make sure the lotus root hole is filled with glutinous rice

Step 5: close the cut lotus root intact, and then fasten it with toothpick. When inserting the toothpick, use some force to prevent rice leakage

Step 6: after filling the lotus root, put it into a pressure cooker and submerge it with water. Add brown sugar, rock sugar, red dates, honey (appropriate amount). I put about 4 tbsp for reference

Step 7: cover the pressure cooker, turn on the power and adjust the meat for about 30 minutes.

Step 8: cook the glutinous rice lotus root, take it out after a while, and carefully pull out the toothpick

Step 9: cut the lotus root into thick pieces about 0.8cm wide, and cut it into pieces

Step 10: pour the boiled lotus root soup on the cut lotus root slices (if you ladle a few spoons of soup and thicken it in the pot, it will be more beautiful if you pour it on the cut lotus root slices)

Materials required:

Lotus root: 2 knots

Glutinous rice: half bowl

Brown sugar: small half bowl

Rock candy: a handful

Red jujube: 8-10 (seeded)

Honey: 4 tbsp

Note: if you don't have a pressure cooker, use a casserole or stainless steel pot (don't use an iron pot, otherwise it will affect the quality). After filling all the ingredients, boil them in high heat and turn to low heat for two hours. When you choose lotus root, you should choose a big round one with no holes at both ends. It's hard to clean if there is sand in the leaky one. Moreover, the filled glutinous rice is easy to leak out, and the cut section of lotus root can be cleaned Don't pour glutinous rice! Because the glutinous rice will swell after cooking, it will naturally fill the lotus root knot, and even top out some soup. Brown sugar, red dates, honey... Women, you know

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: sweet

Chinese PinYin : Hong Tang Mi Zhi Nuo Mi Ou