Do you put maltose in osmanthus sugar lotus? The practice of osmanthus sugar lotus

Osmanthus sugar lotus root is boiled in white sand sugar.

The method of osmanthus sugar lotus root is as follows:1. Wash the lotus root.

2. Wash the glutinous rice and soak it for about 3 hours for later use.

3. Add dried osmanthus and sugar to the glutinous rice and mix well.

4. Cut the lotus root from the head.

5. Use chopsticks to stuff the glutinous rice into the lotus root hole.

6. Stuff the other half into the glutinous rice and cover.

7. Seal with a toothpick.

8. Put it in a pot, add 300 grams of brown sugar and an appropriate amount of sugar, bring to a boil over high heat, change to low heat and cook for about 2 hours.

9. The lotus root is soft and glutinous, and the soup is thick, and it is ready.

10. Cut into slices.

11. Pour on the osmanthus syrup, soft and glutinous, sweet osmanthus lotus root is good.

Ingredients: 600g lotus root 250g glutinous rice.

Excipients: 50 grams of osmanthus.

Seasoning: 250 grams of white sugar.

The practice of osmanthus sugar lotus

1.Wash the lotus root, wipe it dry, cut a 3 cm long section from the larger end inward, and keep it as a cap; Pick up the impurities of the glutinous rice, stuff it into the lotus root hole, stuff it, close the lotus root cap, poke it firmly with a toothpick, and steam it thoroughly in a steamer basket (about 2 hours).

2.Take out the lotus root, soak in water and scrape the skin, remove the cap, cut the lotus root into centimeter-thick flakes, put it in a large bowl, add sugar and osmanthus, and then seal the bowl mouth with cellophane, steam it in a steamer over low heat for about 1 hour and 30 minutes, take it out, and put it upside down into the plate.

Brown sugar glutinous rice root is a classic snack, although the ingredients are simple but nutritious, sweet taste, and the main material lotus root and glutinous rice are common ingredients, there is an excellent meaning. Lotus root, also known as lotus root, has the meaning of good luck and more than one year in a row; Brown sugar means red-hot. The following will share with you the practice and precautions of osmanthus glutinous rice lotus.

Ingredients: two sections of lotus root, appropriate amount of glutinous rice, appropriate amount of brown sugar, appropriate amount of red dates.

1. First of all, prepare the ingredients to be used, prepare two sections of lotus root, and then wash and peel the skin. Cut off the large end 5 cm from the top.

2. The glutinous rice needs to be soaked in water in advance, about two hours or more, until the glutinous rice is soaked, so that it is very well cooked, and then the soaked glutinous rice is carefully stuffed into the gap of the lotus root, and when plugging, pay attention to using a toothpick or chopsticks to stuff the glutinous rice as much as possible.

3. After stuffing all the holes of the lotus root with Shenman glutinous rice, fix the top that has just been cut off with a toothpick. Prepare all the two lotus roots, then put them in a pressure cooker, put more water than the lotus roots, cook them in a pressure cooker until they are out of gas, and then simmer for 40 minutes.

4. When the time is up, take out the lotus root, then pour the lotus root and the water in which the lotus root is boiled into the casserole, add brown sugar and continue to simmer. Add red dates and simmer for 40 minutes, turn off the heat and soak the finished lotus root in it overnight, so that the brown sugar can be well integrated into the lotus root.

5. Prepare a small pot, add the sugar water for boiling lotus root, put some dried osmanthus, and cook until the sugar water is thick. Take out the lotus root and cut it into small pieces, and pour the finished juice into the lotus root.

Glutinous rice needs to be soaked in cold water for more than 2 hours, soak the glutinous rice a little softer and then put it into the lotus root to be easy to cook, when stuffing the glutinous rice, we should be careful and patient when all stuffed, stuffed tightly, and then cut off the piece of lotus root with a toothpick to fix it.

A pair of He must pay attention to the choice of brown sugar, hail to sell the choice of osmanthus, lotus root is the source of the need to be treated, must be treated clean, do not choose too old lotus root, must be stirred when cooking, to avoid sticking to the pot.

Pay attention to the production time, pay attention to the proportion of these three kinds of buried wheel Xun ingredients, understand the basic production skills, wash the ingredients in advance, and soak the glutinous rice for two hours, pay attention to the nutritional value of this food.

Pay attention to the amount of sugar, the size of the fire, the boiling time, the freshness of the ingredients, whether the ingredients are clean, and how they taste.

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It is another common food in the snacks of Nanjing in the past, every night, after the cries of fried rice sugar boiling water, fried Lantern Festival, Ding dang dumplings, tea eggs, etc., there will be Kuma "sugar porridge - lotus root!" The shouting. This porridge is generally boiled with glutinous rice, which has both thick rice soup and distinct grains.

Put brown sugar in the porridge, and then increase the section of lotus root, when eating, cut the lotus root into thin slices, mix into the porridge, the lotus root is light purple, the slice is dark brown, and the rice grains are light green. This is the sugar porridge lotus root that is good for all ages in Nanjing. Its price is fair, the temperature is moderate, the fragrance is overflowing, and it has a sweet taste, so it has been enjoyed by the locals for a long time as a bedtime snack in spring, summer and autumn.

Ingredients: lotus root, glutinous.

Excipients: osmanthus, toothpicks, seasonings: sugar, maltose, rock sugar.

Production process: 1. Wash and scrape the lotus root, cut it with a knife at any end of 2 8 places, leave a small piece as a cap, pick out the impurities of the glutinous rice, stuff it into a large lotus root hole, and stuff it for 9 minutes (it can't be stuffed too full, and the glutinous rice will grow big when it is cooked).

2. Cover a small piece of lotus root on the lotus root and poke it firmly with a few more toothpicks;

3. Put the glutinous rice lotus root into the pot, add sugar, osmanthus, maltose, rock sugar, water, and boil over the lotus root over high heat and turn to low heat for 90 minutes.

4. Take out the boiled sugar lotus root and let it cool, slice it with a knife and put it on a plate, and pour the soup on it.