Glutinous rice and lotus root

Overview

Lotus root is loved by many Chinese people, not only because it is fragrant and delicious, but also because it emerges from the mud and remains unstained. It is a symbol of purity in many Chinese poems. Regular use has a very good conditioning effect on women, especially for improving complexion. The glutinous rice and lotus roots are sweet and chewy, and the stewed soup is rich in nutrients. Eating one lotus root or two is a good way to avoid wasting it.

Tags

• snacks
• old man
• huaiyang cuisine
• summer recipes
• fast food
• lunch
• apple
• brown sugar
• glutinous rice
• jujube
• lotus root
• shelled chestnuts
• stewed white fungus

Ingredients

Steps

1. 1 Wash the glutinous rice and soak it overnight.

   

2. 2 Drain the water and keep the glutinous rice for later use. Prepare a chopstick and some toothpicks.

   

3. 3 Peel and wash the lotus root, and cut off the front part of the lotus root to use as a cover.

   

4. 4 Use chopsticks to stuff the glutinous rice into the holes until all the holes are filled.

   

5. 5 Do not stuff the glutinous rice in the lotus root cover. Use toothpicks to connect it to the lotus root joints that have been stuffed with glutinous rice.

   

6. 6 Add water to the pot to cover the lotus roots and bring to a boil over high heat.

   

7. 7 Prepare shelled chestnuts, red dates, and apple dices.

   

8. 8 Put 7 into a boiling soup pot, add brown sugar, bring to a boil over high heat, and simmer over low heat for 1 hour.

   

9. 9 Take out the stewed lotus root

   

10. 10 Slice and serve on a plate, top with soup and serve.

    

11. 11 Prepare a bowl of pre-cooked white fungus.

    

12. 12 Add the white fungus into the soup, bring to a boil over high heat, and after 5 minutes on low heat, you can enjoy the delicious sweet soup.