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

Steamed Lotus Root Stuffed with Glutinous Rice

Introduction:

"When autumn lotus root comes into the market, choose a well proportioned lotus root, put the soaked glutinous rice into the eyes of lotus root, cook it in the pot, cool it, slice it, and then pour sugar osmanthus. Hey, it's really sweet and soft glutinous!"

Production steps:

Step 1: soak dry glutinous rice at least 6 hours in advance and drain before use

Step 2: choose the lotus root which is symmetrical in size, closed on both sides, and without sludge entering into the lotus root, clean it and scrape off the outer skin

Step 3: cut the lotus root in a circular shape two centimeters from one end

Step 4: with the help of chopsticks, fill the lotus root eyes with glutinous rice, and fill the small lotus root eyes with glutinous rice

Step 5: reset the small piece of lotus root and use several clean toothpicks to make the two parts close together

Step 6: finish the rest lotus roots in turn and put them into a cold water pot. Cook them over low heat for about 1 hour. Turn off the heat and soak them in water until cool. Take them out and put them in a fresh-keeping bag. Refrigerate them in the refrigerator

Step 7: slice and sprinkle with sweet osmanthus

Materials required:

Lotus root: 4

Dry glutinous rice: 150g

Sweet scented osmanthus: appropriate amount

Note: take lotus root evenly, can be cooked at the same time; both ends should be sealed, so as to ensure that the internal lotus root is not invaded by sludge; use chopsticks to firm the glutinous rice, toothpick must stabilize the two parts, so as to avoid the expansion and cracking of rice grains when cooking; after cooking, soak in the soup, take it out when it is warm, put it into the fresh-keeping bag, then put it into the refrigerator, and slice before eating.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Gui Hua Nuo Mi Ou