Osmanthus glutinous rice and lotus root

Overview

Osmanthus glutinous rice and lotus root are the most famous from Hangzhou, and the lotus root from West Lake is the best. It's very simple to make, but it's a delicious dish that will make people miss you. It can also be regarded as a unique and exquisite appetizer during family banquets.

Tags

• snacks
• old man
• dinner with friends
• huaiyang cuisine
• autumn recipes
• dinner
• dried longan
• dried osmanthus
• glutinous rice
• lotus root
• osmanthus sauce
• red dates
• rock sugar

Ingredients

Steps

1. 1 The main materials are ready.

   

2. 2 Soak the glutinous rice 12 hours in advance;

   

3. 3 Wash and peel the lotus root, cut one end and set aside;

   

4. 4 Circle the cross section of the lotus root with your fingers, scoop the rice on top, and then scoop water with your hands and pour it gently. Since most of the sides are blocked with your fingers, a short water nest will be formed. At this time, the rice will float instantly. Shake it gently, and the glutinous rice can easily rush into the hole of the lotus root. Of course, it is also necessary to use chopsticks to assist.

   

5. 5 Use toothpicks to seal the cut off small pieces of lotus root and the lotus root filled with glutinous rice;

   

6. 6 Put the lotus root, 2 tablespoons of osmanthus paste, some red dates, dried longan, and rock sugar into the boiling pot; because the glutinous rice will absorb water, the water should be soaked a little more than the lotus root;

   

7. 7 Bring to a boil over high heat, cover the pot, reduce to a simmer and simmer for 2 hours;

   

8. 8 After cooking, let it cool naturally. You can soak it in the soup for a while until the flavor is absorbed, then take it out and slice it. Top it with osmanthus sauce and dried osmanthus.