Osmanthus glutinous rice and lotus root

Overview

Osmanthus glutinous rice lotus root is oily and sweet, soft and glutinous yet crispy, and has a strong fragrance of osmanthus. In my opinion, it is simply the most delicious way to eat lotus root. It is one of the most humane street snacks in Jiangnan, but it is rarely seen in the north. A few years ago, a restaurant suddenly appeared in the market near my work. I bought it and tried it - it was so delicious! Later he disappeared. If you want to eat, you have to cook it yourself. Now is the season when lotus roots are on the market in large quantities. Eat them here and there, and don’t forget the sweet-scented osmanthus, glutinous rice and lotus roots! Not only delicious, but also nutritious and moist, it is very suitable for autumn consumption. Many people have done it, and the methods vary from complex to simple. The authentic method seems to require boiling, steaming, soaking, etc. In order to fully absorb the flavor of lotus roots, the process is quite complicated. Today I will introduce the simplest method, which is very suitable for making at home and the taste is not bad!

Tags

• snacks
• common dishes
• zhejiang cuisine
• children
• old man
• dinner with friends
• winter recipes
• famous dishes
• glutinous rice
• jujube
• lotus root
• rock sugar
• sugar osmanthus
• wolfberry

Ingredients

Steps

1. 1 Wash the glutinous rice in advance and soak it in water for more than 2 or 3 hours;

   

2. 2 Wash the lotus roots and use a steel wool ball to scrape off the thin outer skin;

   

3. 3 Cut a small section off one end of the lotus root to expose the small hole inside;

   

4. 4 Stuff the glutinous rice into the hole of the lotus root. You can use chopsticks or bamboo skewers to stuff it until it is full. It should not be too tight. The rice will expand after cooking;

   

5. 5 Cover with cut off small pieces of lotus root and secure with toothpicks;

   

6. 6 Put it into a pressure cooker, add an appropriate amount of water (just enough to cover the lotus roots) and rock sugar, cover the pot, bring to a boil over high heat, then reduce to low heat and suppress for 30 minutes and turn off the heat;

   

7. 7 After natural exhaustion, open the lid of the pot, add jujube and wolfberry, turn to low heat again, and simmer uncovered until the soup becomes thick;

   

8. 8 Take out the lotus root and soup, cool to room temperature, cover with plastic wrap and refrigerate overnight;

   

9. 9 When eating, cut it into pieces and put it on a plate, pour the soup and a tablespoon of sugared osmanthus and serve.