Steamed Lotus Root Stuffed with Glutinous Rice(gui hua nuo mi ou )

Steamed Lotus Root Stuffed with Glutinous Rice

Introduction:

Production steps:

Step 1: raw material collection. The glutinous rice is soaked overnight in advance.

Step 2: wash the lotus root, peel it, and cut the cover two or three centimeters from one end.

Step 3: pour in the glutinous rice and poke it with chopsticks.

Step 4: seal and fix with toothpick after filling. Don't pour rice into the lotus root hole to make the cover, so that it will not open when boiling.

Step 5: put the lotus root in the pressure cooker, add water to the lotus root, add brown sugar, rock sugar, red dates, sweetness according to personal preference.

Step 6: bring to a boil over high heat. After SAIC, boil over medium heat for about 10 minutes. Then simmer over low heat for a while. If you're not in a hurry, you can soak more for a while to make it taste better. When eating slice plate, sugar osmanthus plus soup can be drenched in lotus root.

Materials required:

Lotus root: right amount

Glutinous rice: right amount

Brown sugar: right amount

Rock sugar: right amount

Red dates: moderate

Sweet scented osmanthus: appropriate amount

Note: 1. Choose the plump and round lotus root (don't choose the flat one, so that the glutinous rice can't be poured in), the shorter one, and the two ends of the lotus root have knots, which are clean. 2. The skin of lotus root can not be left, it is nutritious, and it is glutinous. The surface of lotus root I bought is dirty, so I planed it. 3. Don't pour rice into the lotus root hole to make the lid, otherwise it will open when boiling.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Gui Hua Nuo Mi Ou