Glutinous rice lotus root tricks, glutinous rice lotus root tricks

1.Wash the lotus root, cut off one end of the lotus root (keep the lotus root for later use), expose the lotus root hole, then wash the sediment in the hole, drain the water, and smash the rock sugar for later use.

2.Wash the glutinous rice, dry the water, pour the glutinous rice into the cut of the lotus root, stuff the end tightly with bamboo chopsticks, and then close the cut lotus root at the cutting place, and then tie it tightly with a small bamboo skewer to prevent rice leakage.

3.Use a clay pot or copper pot (do not use an iron pot, otherwise it will affect the quality), first use the lotus root filled with rice, and then put in clean water, the water is not over the lotus root, boil on the fire and then turn to low heat to cook, when the lotus root is boiled to fifty percent hot, add a little alkali, and continue to cook until the lotus root has turned red when it is taken out and cooled.

4.Put a piece of net oil with a buckle bowl mat, peel off the skin of the lotus root, cut off the two ends, cut the round cake into a centimeter thick and buckle it into the bowl, put in white sugar, rock sugar, osmanthus sugar, cover the net oil and steam it until the rock sugar is completely dissolved, take it out, remove the net oil residue and osmanthus residue, turn over the plate, and then remove the net oil residue on the surface.

2. The water for boiling lotus root should not be too much, if it is more, you can pour some before adding osmanthus and honey, and you can submerge the lotus root.

Practice 2. Ingredients: 2 sections of lotus root, 1 2 rice bowls of glutinous rice, 8-9 red dates, 45 grams of brown sugar, 1 tablespoon of sweet osmanthus, 15 grams of rock sugar.

Method: 1. Soak the glutinous rice in water for 2-3 hours after washing. Wash the lotus root and remove the outer skin.

2. Use a knife to cut off two or three centimeters from one end of the lotus root together with the lotus root and keep it as a lid. Fill the soaked glutinous rice into the lotus root, and poke it with chopsticks to make it firmer as you fill it.

3. After putting glutinous rice into the lotus root, cover the lotus root with a lid and fix the seal with a toothpick.

4. Prepare the seasonings and red dates for boiling lotus root.

5. Put the stuffed glutinous rice root into the pot, pour water into the lotus root, put brown sugar and red dates in it, boil over high heat, turn to low heat and cook for half an hour.

6. After half an hour, add rock sugar and cook over low heat for about a quarter of an hour.

7. The boiled glutinous rice lotus root can be sliced and eaten after being cooled slightly, and the honey juice blended with sugar osmanthus and honey is poured on top when eating, and the taste is very beautiful.

Method three. Ingredients.

Ingredients: lotus root, glutinous rice.

Excipients: sugar osmanthus.

Seasoning: honey, sugar, baking soda.

Method. 1.Wash the glutinous rice and soak it for about 1 hour.

2.Drain and set aside.

3.Peel the fresh lotus root and wash it.

4.One end is cut obliquely, and the lotus root is retained.

5.Pour the glutinous rice through the hole in the lotus root of the incision.

6.After filling, cover the cut lotus root tip on the original incision and fix it with a toothpick.

7.Put the lotus root in a pot, add baking soda, add water and cook over high heat, remove and pour out the baking soda water.

8.Place the original pot on the fire, add water, sugar, and sugar osmanthus.

9.Put in the lotus root and bring to a boil, turn to medium heat and cook until the lotus root is crispy, and remove the lotus root.

10.Let it cool, cut into slices and put on a plate.

11.In a new pot, add the soup from which the lotus root was boiled, and when it is thick and honey-like, pour it on top of the lotus root slices.

12.Drizzle with honey at the end.

Glutinous rice lotus root should do this.

Method 1. Gourmet ingredients:

Lotus root, osmanthus paste, glutinous rice.

How to make:1Peel and wash the lotus roots;

2.Cut off the lotus root at one end, stuff it into the washed glutinous rice, and cover it with just <>

Featured glutinous rice lotus root miscellaneous picture A small head of lotus root that has just been cut off is fixed with a toothpick;

3.Add rock sugar and boil for 8 to 9 hours until cooked;

4.Slice and put on a plate, pour osmanthus syrup.

Practice 2. Ingredients.

Ingredients: lotus root (1 section), glutinous rice (appropriate amount), red dates (5), wolfberry (10), chrysanthemum.

Other glutinous rice lotus root**.

Other glutinous rice lotus root**.

Flower petals (slightly).

Seasoning: Honey (2 tablespoons).

Cooking process. 1. Soak glutinous rice overnight; After the lotus root is washed, the skin is peeled off.

2. Stuff the soaked glutinous rice into the lotus root hole, and pay attention to beating while plugging.

3. Boil a pot of water, add red dates, wolfberries, lotus roots, rock sugar, etc. and cook in a pressure cooker for about 45 minutes.

4. After the glutinous rice lotus root is cooked, pick it up and let it cool, cut it into thin slices, pour 2 tablespoons of osmanthus molasses, add a small amount of chrysanthemum petals for decoration, and serve it on the table.

Chef's tip: 1. If the glutinous rice is not soaked in advance, you can use warm water to accelerate the softening time of the glutinous rice.

2. When stuffing glutinous rice into the lotus root, you should put your hand on the bottom of the lotus root, and pay attention to keep poking with chopsticks, so that the hole in the lotus root will be filled.

3. After steaming, the glutinous rice lotus root should be completely cooled before it can be seasoned with honey, otherwise the honey will easily become sour when heated.

Method three. Ingredients: lotus root. Excipients:

Glutinous rice. Seasoning:

Sugar, honey.

Method. 1.Soak glutinous rice for a few hours in advance, (I personally feel that three hours is enough.) Stir in the sugar to taste.

2.Wash the lotus root, cut it in half, and pour in glutinous rice. (Note that it should be stuffed, you can use chopsticks to make it hard, so that it is plump enough).

3.Steam in a pot (40 minutes), let cool, slice and pour honey.

Nutritional function. Reconcile qi and blood, clear away heat and generate energy, and eliminate irritability.

Teach you to learn glutinous rice lotus root in 1 minute.

As follows:

2 knots of lotus root, an appropriate amount of glutinous rice, 10 red dates, an appropriate amount of water, 2 large pieces of old rock sugar, 2 pieces of rose brown sugar, and a handful of toothpicks.

1. Wash the glutinous rice, then soak it in water for more than two hours.

2. Cut a little at one end and use it as a lid. Then clean the hole in the middle of the lotus root as well.

3. Remove the glutinous rice and carefully stuff it into the hole of the lotus root.

4. Each hole needs to be stuffed, try to stuff some.

5. Cover the other half of the lotus root with glutinous rice stuffed into it. Secure with a toothpick.

6. Pour an appropriate amount of water into the pot. Add the caster sugar. Turn on low heat and stir-fry slowly.

7. Then put the lotus root and red dates into the rice cooker.

8. Slowly fry the rock sugar until caramel colored.

9. Then add a large bowl of water, the sugar will condense when cold, and it will melt after a while.

10. Pour the fried sugar water into the pot, basically soak the lotus root, and add brown sugar. Steam for an hour.

11. An hour later. Soak for more than two hours.

12. Freshly taken out lotus root.

13. Put it on a clean cutting board, pull out the toothpick, and slice it.

14. Arrange the plate and pour the soup from the lotus root.

How to make glutinous rice lotus?

1.Wash the glutinous rice first.

2.Soak in water for 2 hours.

3.Wash the lotus root.

4.Remove the outer skin.

5.Cut open from one end of the lotus root.

6.Stuff the soaked glutinous rice into the lotus root hole and use bamboo chopsticks to tighten the ends.

7.Then, at the incision, close the cut lotus root.

8.Then tie it tightly with a small bamboo skewer to prevent rice leakage.

9.First, put the lotus root filled with rice into the pot.

10.Then add clean water, so that the water is submerged in the lotus root.

11.Add brown sugar to a boil over high heat and simmer for 1 hour.

12.Add red dates, lotus seeds, and the remaining glutinous rice and continue to cook for 40 minutes until cooked.

Ingredients: lotus root, glutinous rice, red dates, rock sugar.

Method:1Prepare all the materials.

2.Wash the prepared glutinous rice with water and soak it in water for about 3 hours.

3.Remove the outer skin of the fresh lotus root and wash it, then remove one end of the lotus root and stuff the prepared glutinous rice into the hole of the lotus root.

4.If it's hard to stuff, you can use chopsticks to pile up a pile.

5.Once all the holes of the lotus root are filled, cover one end of the lotus root and fix it with a toothpick.

6.Add an appropriate amount of water to the pot, then put the prepared lotus root into the pot, and then add an appropriate amount of red dates and rock sugar.

7.After boiling over high heat, turn to low heat and simmer for 30 minutes, then you can take it out.

8.Finally, drizzle an appropriate amount of lotus root soup on top and you're done.

Glutinous rice lotus, what does the first time you hear this name make you think? Glutinous rice lotus root balls, or glutinous rice lotus root clips, are actually neither. It is a Jiangnan delicacy and a very special Chinese dessert.

In form, it is like a lotus root clip but not a lotus root clip, the lotus root clip is composed of two lotus root slices, and it has only one piece, to be precise, it should be called "glutinous rice lotus root slices".

Glutinous rice root is also called "osmanthus glutinous rice root", "honey glutinous rice root", and its method is not complicated. Pour the soaked glutinous rice into the whole section of lotus root, seal it and stew it in a pot, add brown sugar, osmanthus, red dates, etc. as ingredients to make the soup, boil for 2 hours on low heat, and the soup becomes paste. After removing from the pot, cut into thin slices, drizzle with soup or wrap with a layer of honey, and the glutinous rice root is ready.

Eat it hot, the aroma is strong, and it is crisp and sweet and glutinous when it is cold.

【Osmanthus glutinous rice lotus】--

Ingredients] 2 sections of lotus root of moderate size, appropriate amount of glutinous rice.

Ingredients: Appropriate amount of brown sugar and dried osmanthus.

Start making ---

1) According to the size of the lotus root, with an appropriate amount of rice, generally 2 sections of lotus root 2 handfuls of glutinous rice is enough. Soak the glutinous rice in advance, I usually soak the glutinous rice one day in advance, so that the glutinous rice can absorb enough water and fully rise, it is best to soak for about 12 hours.

2) The glutinous rice is almost soaked, and the lotus root is processed at this time. Clean the lotus root, especially the joints of the lotus root. Peel off a thin layer of old skin on the surface of the lotus root, and cut the thicker end to make a lid, 3-4 cm is good, to ensure that all the lotus root holes can be completely exposed.

3) Pour the soaked glutinous rice into the lotus root hole, pour a section and poke it with chopsticks to fill it completely. Fill the lid with glutinous rice as well, and make sure that the rice is 1-2 cm away from the edge of the lotus root hole. Reconnect the cut lid with the other half of the lotus root, and prick four toothpicks in four directions, slightly deeper, and then tie it tightly.

4) After cleaning the pot, put in the lotus root, pour in the water that soaks the glutinous rice, if the water is not enough, add an appropriate amount of water to submerge the lotus root to the depth of one finger knuckle. Turn to low heat after boiling on high heat, add 200 grams of brown sugar, and simmer for 2 hours on low heat. I remember to turn the lotus root many times in the middle to ensure that the ripeness of the lotus root and glutinous rice is consistent.

5) When the time is up, the color of the lotus root turns dark brown, which means that the lotus root has been cooked thoroughly and the glutinous rice is ready, take out the lotus root and let it cool. Continue to boil the sugar water in the pot, boil in an open pot, until the sugar water becomes thick and big bubbles come out, remember to turn off the heat at this time.

6) Pull out the toothpick on the lotus root, cut the lotus root into 1 cm wide lotus root slices, and arrange them evenly. Pour the hot sugar juice on the lotus root slices while it is hot, and finally sprinkle some broken osmanthus flowers, and the osmanthus glutinous rice lotus root is completed.