Osmanthus glutinous rice and lotus root

Osmanthus glutinous rice and lotus root

Overview

Autumn lotus roots are on the market. Choose a well-proportioned lotus root, stuff the glutinous rice that has been soaked in advance into the eyes of the lotus root, cook it in a pot, let it cool, then slice it, and then pour it with sugared osmanthus. Hey, it is really sweet and soft!

Tags

Ingredients

Steps

  1. Soak dry glutinous rice at least 6 hours in advance and drain the water before use

    Osmanthus glutinous rice and lotus root step 1

  2. Select lotus roots that are well-proportioned in size, closed on both sides, and with no sludge entering the inside of the lotus roots, clean them, and scrape off the outer skin

    Osmanthus glutinous rice and lotus root step 2

  3. Make a circular cut two centimeters from one end of the lotus root

    Osmanthus glutinous rice and lotus root step 3

  4. Use chopsticks to help fill the lotus root eyes with glutinous rice, and fill the small lotus root eyes with glutinous rice

    Osmanthus glutinous rice and lotus root step 4

  5. Replace the small piece of lotus root and use a few clean toothpicks to bring the two parts together tightly

    Osmanthus glutinous rice and lotus root step 5

  6. Complete the remaining lotus roots in sequence and put them into a pot of cold water; simmer over low heat for about 1 hour, turn off the heat, soak the lotus roots in water until cool, then take them out and put them in a plastic bag and store them in the refrigerator

    Osmanthus glutinous rice and lotus root step 6

  7. When eating, slice into slices and sprinkle with sugar osmanthus

    Osmanthus glutinous rice and lotus root step 7