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

Steamed Lotus Root Stuffed with Glutinous Rice

Introduction:

"Glutinous rice enriches Qi, enriches blood and fresh lotus root not only contains a lot of carbohydrates, but also rich in protein, vitamins and minerals. It also contains rich dietary fiber, which is very beneficial to the treatment of constipation and the elimination of harmful substances. In this way, it not only tastes better, but also has more significant nourishing effect. "

Production steps:

Step 1: soak glutinous rice for 3-4 hours.

Step 2: wash the lotus root without peeling. Cut the lotus root into a hat of two or three centimeters from one end.

Step 3: pour in the glutinous rice, pour a little, poke it with chopsticks, and then seal it with toothpick.

Step 4: pot into the lotus root, add the right amount of water, no lotus root can be transferred into brown sugar, rock sugar, red dates, according to personal preferences to increase or decrease to the appropriate sweetness.

Step 5: choose porridge / soup to cook for 2 hours and keep warm for more than 3 hours. (if you are not in a hurry, you can simmer it with the remaining soup.)

Step 6: take out the lotus root, remove the toothpick and cut it into thick slices.

Step 7: thicken the lotus root soup with starch and pour it on the lotus root.

Step 8: Sprinkle dried osmanthus and enjoy.

Step 9: characteristics of this dish: red and bright color, oily and sweet.

Materials required:

Lotus root: right amount

Glutinous rice: right amount

Red dates: moderate

Dried Osmanthus fragrans: appropriate amount

Brown sugar: right amount

Rock sugar: right amount

Note: 1, lotus root is divided into white lotus root and red lotus root, white lotus root skin color is lighter, taste crisp, suitable for cooking; red lotus root skin color is deep, thick, suitable for soup and make glutinous rice lotus root. 2. When buying lotus root, you should choose the body of lotus root to be bigger and shorter. It's better to have knots at both ends. In this way, the hole of lotus root is relatively clean and there is no sediment. 3. When the glutinous rice is stuffed into lotus root, it should be fully stuffed and not empty. 4. The cooked glutinous rice lotus root is chilled in the refrigerator, which has a unique flavor.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Gui Hua Nuo Mi Ou