Brown sugar glutinous rice and lotus root

Brown sugar glutinous rice and lotus root

Overview

Lotus root is native to India and was introduced to China very early. During the Northern and Southern Dynasties, the cultivation of lotus root was quite common. Lotus root is slightly sweet and crisp. It can be eaten raw or cooked, and its medicinal value is quite high. Its roots, leaves, flowers, whiskers and fruits are all valuable and can be used as nourishing medicine. Powder made from lotus root can digest food and stop diarrhea, appetizer, clear away heat, nourish and prevent internal bleeding. It is a good liquid food and nourishing treasure for women, children, children, and the weak and sick. During the Xianfeng period of the Qing Dynasty, it was designated as an imperial tribute. Lotus root is born in mud but is not stained. It is straight in the middle and has no vines or branches. It has been loved by people since ancient times. It is rich in starch, protein, vitamins and other ingredients. It is delicious and refreshing. It has long been famous at home and abroad and is known as a treasure in the water. Eating lotus root all year round can regulate the heart and appetite, nourish blood and marrow, soothe the nerves and strengthen the brain, and has the effect of prolonging life. Osmanthus glutinous rice lotus root, also known as honey-glazed glutinous rice lotus root, is one of the famous traditional snacks in the Jiangnan region. Glutinous rice is filled with lotus roots, carefully prepared with osmanthus sauce and red dates. It is a unique Chinese dessert among the traditional dishes in the Jiangnan region. It enjoys a reputation for its sweetness, crispness and rich osmanthus aroma. Hangzhou's sweet-scented osmanthus glutinous rice lotus root is soft and sweet, and the lotus root from West Lake is the best among lotus roots. The equally famous Nanjing osmanthus-sweet lotus root is known as the four most humane street snacks in Jinling and Nanjing, together with sweet-scented osmanthus and taro seedlings, plum blossom cake, and red bean fermented dumplings. As an authentic Nanjing native, I have loved eating honey-glazed glutinous rice lotus root since I was a child, but I don’t like the sweet-scented osmanthus flavor. I remember when I was a kid, when lotus roots were in season in summer and autumn, my father would often buy a few pieces of honey-glazed glutinous rice lotus root to help us brothers and sisters. We also knew that dad liked to drink some wine, so we would leave some for him to serve as a meal. My mother is better at living. She thinks that buying something is too expensive and not enough to eat. Making it yourself is more troublesome but saves a lot. Therefore, whenever she has time, she will soak a pot of glutinous rice the night before, and then fill it with lotus root and stew a large pot of glutinous rice and lotus root the next day. When we came back from school, we could smell the sweet fragrance of glutinous rice and lotus root even before we got home~~~ But after I got married, I bought ready-made glutinous rice and lotus root because I was afraid of the trouble, but rarely made glutinous rice and lotus root. This time, I put a lot of effort into putting it into practice. I wanted to recall the taste of my childhood, so I didn’t use a pressure cooker, but simmered it slowly for several hours in an ordinary pot, and soaked it overnight to get the flavor. Maybe it’s because I rarely make glutinous rice and lotus root: I couldn’t help but eat most of the plate just after taking the photo~~~

Tags

Ingredients

Steps

  1. Prepare all ingredients

    Brown sugar glutinous rice and lotus root step 1

  2. Wash the glutinous rice and soak it in a little water overnight

    Brown sugar glutinous rice and lotus root step 2

  3. Rinse and drain

    Brown sugar glutinous rice and lotus root step 3

  4. Wash the lotus root and use a knife to cut off about two or three centimeters from one end of the lotus root and the lotus root pedicle, leaving it as a cover

    Brown sugar glutinous rice and lotus root step 4

  5. Slowly fill the soaked glutinous rice into the lotus root, and use chopsticks to make it firmer while filling

    Brown sugar glutinous rice and lotus root step 5

  6. Close the lotus root lid and secure the seal with a toothpick

    Brown sugar glutinous rice and lotus root step 6

  7. Put rock sugar, brown sugar, red dates and raw lotus root into the pot, add water to cover the lotus root and cover over high heat

    Brown sugar glutinous rice and lotus root step 7

  8. Bring to a boil over high heat, then turn to low heat and simmer for half an hour. Remove the red dates to prevent the skin from breaking and affecting the appearance

    Brown sugar glutinous rice and lotus root step 8

  9. Continue to simmer over low heat

    Brown sugar glutinous rice and lotus root step 9

  10. Stew until there is less marinade. Use a chopstick to poke it. If you can poke it easily, it means it is cooked. Then add the cooked red dates and turn to high heat to thicken the sauce. Turn off the heat

    Brown sugar glutinous rice and lotus root step 10

  11. After soaking overnight, take it out and remove the toothpick

    Brown sugar glutinous rice and lotus root step 11

  12. Slice and serve on a plate and pour honey sauce over it

    Brown sugar glutinous rice and lotus root step 12

  13. Then put the red dates and drizzle some honey juice and you’re done

    Brown sugar glutinous rice and lotus root step 13

  14. Enjoy the delicious food

    Brown sugar glutinous rice and lotus root step 14