Lotus root with honey and glutinous rice(mi tang nuo mi lian ou )

Lotus root with honey and glutinous rice

Introduction:

"Deng Deng Deng... Our lotus root is on the stage again. This is a typical southern dessert, which is very common in Hangzhou. Love to eat zhiweiguan, but in recent years, it has become less and less exquisite. Today, we do it ourselves. The super glutinous rice lotus root is popular in the north and south

Production steps:

Step 1: fresh lotus roots bought in the market should be short and fat. First, the pot is easy to put, and second, the glutinous rice is easy to put in. Soak the glutinous rice one day or four or five hours in advance and control the water removal. Add some sugar to the rice to increase its sweetness. I use iron wire to wipe the skin of lotus root, which can be peeled directly or washed clean without peeling.

Step 2: cut the lotus root with a slight inclination. Here, when you buy lotus roots, don't let the vendor remove both ends of the lotus root. Just remove the part with the beard. Otherwise, we'll lose the rice when we do it. Clean up the black parts at both ends of the lotus root.

Step 3: some people say that Semia is a troublesome step, but it's actually quite simple. The photos are not very good. Let me talk about it carefully. Stand the lotus root upright in the pot of soaking glutinous rice, hold the lotus root in one hand, dig it with a spoon in the other hand, put a spoonful of glutinous rice on the lotus root, and put the glutinous rice into the lotus root with a chopstick. Note here that you must use chopsticks to plug the rice, otherwise, the rice will not be porcelain solid and delicious. In the picture, chopsticks always put the rice in like this, then dig a spoonful of rice and put it on the lotus root. In fact, it's very fast and convenient. I have three sections of lotus root, and it takes less than 20 minutes to plug it. If you have help at home, it's faster.

Step 4: after all the glutinous rice is stuffed, the toothpick we prepared is going to play. Because the toothpick is thin, I use two to make one embedded. We cut off the lotus root according to the original position of the cover on the lotus root, with two toothpicks inserted in the lotus root edge, it is best to insert obliquely, so that more solid. If it's not easy to insert, insert a little bit, and then gently pat the toothpick with the side of the knife. It's easy to get in. Remember gently, our lotus root is very fragile. Two thirds of the toothpick.

Step 5: put the lotus root in a pot that can put down her size. Don't use the iron pot. It will turn black. Add water to the lotus root. Bring to a boil. Add in rock sugar, brown sugar and red dates. I ran out of dates, so I didn't put them. In fact, there will be a special smell of jujube. It takes at least three hours to use the pressure cooker for 40 minutes. There are also electric casseroles for stewing. It's better to stew overnight. I usually stew for four or five hours. There is a big bowl on the pot because the lid is too light and the steam is easy to run away, which is more convenient.

Step 6: in fact, this stew is not enough time, and it will be more beautiful if it is longer.. Does the sweet soup of a pot swell??? Hahaha, we can put some in another pot, add some sweet scented osmanthus sugar, add some starch, boil it, pour it on the honey lotus root, it will be more delicious, the remaining soup can't cook red bean soup, fruit sweet soup, as you like, improvise..

Materials required:

Lotus root: right amount

Glutinous rice: right amount

Brown sugar: right amount

Rock sugar: right amount

Red dates: moderate

Note: if you are limited time, not so long to do this dish how to do? Tips a dedicated to you, how to make glutinous rice lotus root sticky and glutinous and save time which... That is, when cooking, add a little bit of oral alkali, about two or three grams, which is the common edible alkali at home. The lotus root is waxy and the cooking time will be shortened.. It's very affordable!!!

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: bitter

Chinese PinYin : Mi Tang Nuo Mi Lian Ou