What is the practice of lotus root stuffing glutinous rice, what is the practice of glutinous rice s

1.First of all, we prepare an appropriate amount of glutinous rice, wash it with water first, and then soak it in water for 2 hours, so that the glutinous rice can absorb water and rise, so that it is easier to steam and taste soft and glutinous.

2.Prepare a few sections of lotus root, peel the outer skin clean, wash it with water and cut off one end of the lotus root, stuff the soaked glutinous rice into the lotus root hole and compact it with chopsticks, pay attention to the glutinous rice not to be too full, leave a little gap to avoid swelling and overflowing after steaming, and then use a toothpick to re-fix the freshly cut lotus root on it for later use.

3.Then we prepare the auxiliary materials, rock sugar, brown sugar, red dates, osmanthus sauce each appropriate amount, and then prepare a small handful of red yeast rice, red yeast rice is a natural pigment that can make the lotus root more ruddy, and you can leave it if you don't like it.

4.Add an appropriate amount of water to the pressure cooker, put the lotus root and other accessories into the pot together, osmanthus sauce is mainly used to increase the fragrance and sweetness, the amount can be added according to your own taste, and then cover the pot with a lid and burn it on high heat until steam, and then turn to low heat and simmer for 20 minutes, and cook for at least 1 hour on a small stove at home. Turn off the heat after 20 minutes, don't be in a hurry to open it at this time, let the lotus root soak in the soup for 1 hour before opening the lid, so that the lotus root can fully absorb the sweetness of the soup.

5.Then put the lotus root out to cool a little, cut the lotus root into slices and place it on a plate, and put a few red dates on it for later use.

6.Put some lotus root juice into the pot, then add an appropriate amount of osmanthus sauce and boil it over high heat, hook in an appropriate amount of starch while stirring, harvest the lotus root juice into a viscous shape and start the pot, evenly pour it on the top of the lotus root slices.

Technical Points:1It is best to choose a seven-hole lotus root, which is boiled to be softer.

2.Jiangmi must be soaked for more than 2 hours in advance, so that it is easier to cook and the taste is softer and glutinous.

3.Do not stuff the entire lotus root hole with glutinous rice, and leave a little gap to avoid swelling and overflowing after steaming, which will affect the appearance.

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

Ingredients: a section of lotus root (short, thick, firm, no damage at both ends), 50g glutinous rice (soaked in water for 2 hours), 20g peanuts, 3-5 red dates, 3-5 lotus seeds, 10 red beans (soaked in water for 12 hours), 1 spoon of brown sugar, 5g of sugar osmanthus.

Steps: 1. After the glutinous rice is cleaned, soak it in water for an hour. Wash peanuts, lotus seeds, and red dates and set aside, and soak red beans for 12 hours in advance.

2. Wash the lotus root and scrape off the epidermis with a steel wool ball and wash it. Cut one end, stuff the soaked glutinous rice into the lotus root hole, and tap the lotus root on the table at any time during the loading process, the glutinous rice will sink to the bottom of the hole, and you can also use chopsticks to help dredge it.

3. After filling the glutinous rice, restore the cut lid and fix it with a toothpick.

4. Put the lotus root in the pot, put an appropriate amount of brown sugar according to personal taste, add water to cover the lotus root, and then put in the washed peanuts, red dates, red beans, and lotus seeds.

5. After the heat is boiled, turn to low heat and simmer for about 2 hours.

6. When boiling for 30 to 40 minutes, the peanuts can be fished out; Cook for another 20 to 30 minutes, and the red dates and lotus seeds can also be removed.

7. Cook for about an hour, put the remaining glutinous rice into the pot and cook together until the lotus root is ripe and the red beans are rotten.

8. Take out the lotus root after cooking, slice or cut it into pieces after cooling, and pour the brown sugar water or sugar osmanthus from the boiled lotus root when eating.

To make glutinous rice lotus root, you should choose the old lotus root of the next year. The so-called old lotus root in the next year is not picked and dried in the next year, and the lotus root is dug up after the winter after the flowers and leaves are gone. At that time, the lotus root was the thickest.

The lotus root should be white, white and fresh, of course, beautiful, and it is necessary to choose a thick and straight middle, the mud in the hole is relatively small, and it is also convenient to stuff the glutinous rice into it. In addition, prepare three or four taels of glutinous rice and soak it an hour or two before making it.

Some people like to scrape off the epidermis when washing lotus roots, but they don't have to. Because the lotus root is very easy to oxidize, even if the epidermis is scraped off, when the rice is stuffed, there will still be a layer of black skin on the surface. In fact, after the lotus root is cooked, the skin will naturally lift, as long as it is gently torn off.

After washing, cut off one end of the lotus root as finger wide, and the cut piece can be immersed in water, and then it must be covered back. At this time, you should carefully observe the lotus root hole, and if there is mud in the hole, you should cut off the other end of the lotus root and wash it with a sharp and thin stream of water. Then, it's time to stuff glutinous rice, if both ends of the lotus root are cut, first put the cut lotus root slices back according to the incision, and then insert a few toothpicks vertically to fix it.

Put the lotus root upright, scoop up the rice one by one and put it on the lotus root hole, those holes are very small, the rice is light, it will never fall by itself, all to use chopsticks to push the rice into the hole, and to pestle all the way to the end. It's a very delicate job, because you can only stuff five or six grains of rice at a time, and you have to stuff the rice to the end, which requires a lot of patience. Here's a trick to hold the lotus root with your hands, so you can scoop two or three spoonfuls of glutinous rice at a time, saving a little time.

Although it requires excellent patience, it only takes fifteen minutes to stuff a section of lotus root, which is much more convenient than the legendary one who stuffs meat into mung bean teeth. Remember, every hole should be stuffed tightly.

Then, cover the lotus root slices back according to the incision, fix them with a toothpick, and then put them in the pot to cook. Of course, the pot should be large, and there should be more water, so be sure to submerge the lotus root. Next, turn the heat to the maximum, wait for the water to boil, change to medium-low heat, and add rock sugar.

Put seven taels to one pound of rock sugar in a large pot of water and cook for at least four hours.

When the lotus root is boiled well, cutting it is also a science. When it is hot, it cannot be cut, it is easy to break; It's cold and cut, and it's not delicious. After taking out the lotus root, gently peel off the outer skin, wait for the lotus root to not be hot, cut into slices, and eat it while it is hot, which is the most fragrant and glutinous.

The knife for cutting lotus root should be thin and fast enough, and the cutting action should also be neat, a knife is a knife, and it must not be dragged with mud and water, otherwise, the glutinous rice in the lotus root hole will be brought out by the knife.

The plate with lotus root does not need to be fancy, it is the best to be simple, and the pure white porcelain plate with reddish glutinous rice root is a perfect match.

The sweetness of this glutinous rice lotus root relies on the simmering soup and slowly boils into it, and the sweetness is intentional or unintentional, and it will not cover up the original fragrance of the lotus root. This method is about patience, and it must not be like a vegetable market stall, which is cooked in a pressure cooker until it is crispy and then drizzled with extremely thick cheap brown sugar juice. That kind of glutinous rice lotus root is to be eaten to the unappetizing.

Lotus root filling glutinous rice practice steps:

Spare ingredients: 100 grams of glutinous rice, 200 grams of lotus root, appropriate amount of brown sugar, appropriate amount of red dates, appropriate amount of wolfberry;

Production process: the first step, first of all, the required ingredients are prepared in place, the lotus root is best to choose a relatively thick, smooth and impurity-free lotus root, clean it, peel off the skin, at the same time need to wash the glutinous rice, put it in water to soak for a night;

The second step, when you want to use it the next day, you can directly take out the soaked glutinous rice, soak the jujube in warm water for a while, and after the skin of the jujube becomes soft, scrub it clean, then remove the core and cut it into slices, and soak the wolfberry in water for a while for later use;

The third step, after all the ingredients are ready, cut the peeled lotus root with a knife at one end, be careful not to cut into sections, expose the hole of the lotus root, and then stuff the soaked glutinous rice into the hole of the lotus root with chopsticks;

The fourth step, after processing, cover the cut lid of the lotus root, then fix it with a toothpick, add an appropriate amount of water to the pot, put in brown sugar, ginger slices and processed red dates, and put the lotus root stuffed with glutinous rice into the pot, I use a pressure cooker, if you have more time, you can use an ordinary pot;

The fifth step, about 20 minutes of laughter, open the lid of the pot, put in the wolfberry, continue to simmer for 5 minutes, after the time is about the same, you can open the lid, take out the glutinous rice root, remove the toothpick, cut into slices, put it on a plate, pour the soup and enjoy.

Cooking tips: 1. Glutinous rice lotus root can be said to be the best lazy practice of glutinous rice, the reason why it is said to be a lazy practice, of course, is because its practice is simple, without too many processes can be made, glutinous rice and lotus root itself are two kinds of valuable ingredients, first of all, glutinous rice is a relatively viscous food, strong water absorption, can fully absorb the soup, the taste is richer, fragrant and sweet and delicious.

Ingredient details. Condiments.

Lotus root. One lesson.

Glutinous rice. Banwan.

Condiments. Jujube.

Sweetness. Someone's taste.

Boil. Craft accompaniment.

Hour. Time-consuming.

Ordinary silver noisy.

Difficulty. Steps of glutinous rice lotus root.

Steps of glutinous rice lotus root: 1 1 Peel and wash the lotus root, soak the glutinous rice in advance, and soak for more than 15 minutes.

Steps of glutinous rice lotus root: cut one end of the lotus root, pour the glutinous rice into the lotus root's eye, and press it tightly with chopsticks. This process is relatively long, so be patient. Then use a toothpick to tie the cut head and fix it, so that it can prevent the glutinous rice from flowing out.

The practice of glutinous rice lotus root is shouted steps: 3 3 hours of boiling for more than 3 hours. If I use a rice cooker or pressure cooker, the time will be shorter, mainly because the lotus root is ripe, the glutinous rice is ripe, and the red dates are delicious. Remove to cool, slice and place on a plate.

Steps of glutinous rice lotus root: 4 4 Drizzle with osmanthus sauce.

Preparation materials: 500g lotus root, 150g glutinous rice, 60g brown sugar from cherry blossoms, 60g rock sugar, and an appropriate amount of dried osmanthus.

1. Prepare the ingredients and soak the glutinous rice for 2 hours.

2. Wash and peel the lotus root spine, and cut off a head of about 3 cm to make a lid. Drain the soaked rice and fill each hole of the lotus root with chopsticks.

3. After filling, the cut end on the cover is fixed with a toothpick.

4. Put the glutinous rice lotus root into the pressure cooker, add water to cover the lotus root, add brown sugar, turn off the heat at high pressure for 30 minutes, and simmer for another hour.

5. Replace the lotus root and soup to an ordinary stainless steel soup pot, add rock sugar, and cook over medium heat until the soup is thick.

6. Slice it after it cools slightly, pour the soup on it, sprinkle some osmanthus and serve it hot.

Step Diagram:

Ingredients: 3 lotus roots, 300 grams of glutinous rice, 60 grams of rock sugar, 5 grams of edible alkali, 9 toothpicks Method: 1 Wash the glutinous rice, drain the water (about 1 hour or so), wash the lotus root, scrape off the skin, and cut it horizontally at one end of the lotus root.

3. Hold the lotus root with your left hand, put the rice on the lotus, and slowly pat it under the lotus root with your right hand, and the rice will go in little by little, and press it with chopsticks while pouring.

4 Cut off small pieces and stuff them with a little glutinous rice.

5 Replace the cut lid as it is.

6 Secure with a toothpick and stick as far as you can.

7 Put all the glutinous rice lotus root into the pressure cooker, put in rock sugar, edible alkali, and the amount of water can be less than the lotus root8 Cover the pressure cooker lid, turn on the high heat, and after hearing the sneering sound, turn on the low heat and cook for 20 minutes9 Wait until the pressure cooker cools naturally, open the lid of the pot, and take out the lotus root.10 Turn on the high heat, boil the soup thickly, and pour the boiled juice on the glutinous rice lotus.

Wash the lotus root (note that the hole should also be rinsed), cut off both ends, and stuff the glutinous rice into the hole of the lotus root (the tighter the glutinous rice is stuffed, the better). Put the glutinous rice lotus root stuffed into the pot and add water (the lotus root should be immersed in water), add osmanthus, sugar (preferably rock sugar), and cook.