The brown sugar osmanthus glutinous rice root that southerners love to eat, how to make it more deli

It should be necessary to choose a relatively fresh lotus root, and then the glutinous rice should be cooked well, and the amount of brown sugar should also be controlled, so that it will not be very cheap.

This may require lotus root, slicing, and steaming with glutinous rice to make it taste particularly good.

Wash and soak the glutinous rice for 3 hours, scrape off the epidermis of the lotus root, cut the top of one end, stuff the soaked glutinous rice into the lotus root hole, use chopsticks to assist, cover the cut top after installation, and fix it with a toothpick. Put the lotus root into the pot, put an appropriate amount of brown sugar according to personal taste, add water to cover the lotus root, boil over high heat, turn to low heat and simmer for more than 2 hours.

Osmanthus glutinous rice root is one of the very classic dessert delicacies in the Jiangnan region, sweet but not greasy, and the aroma of osmanthus is tangy. To make healthy and delicious glutinous rice lotus, the most important thing is to choose the right lotus root and glutinous rice. The taste of soft and glutinous seven-hole lotus root, glutinous rice is best to choose long glutinous rice in Guizhou and southern regions, this glutinous rice has strong viscosity, and is more suitable for making glutinous rice lotus.

Of course, you can also choose long-blood glutinous rice according to your own needs, and the glutinous rice lotus root produced has a stronger fragrance. Let's share with you the production method of osmanthus glutinous rice lotus.

First, the choice of lotus root and glutinous rice. Lotus root with soil is the safest and freshest, and it is generally only available in summer and autumn. Try to choose a long and thick lotus root, this kind of lotus root is ripe, and the flesh of the lotus root is thick, there is no bitterness.

Don't choose whitish lotus roots, whitish ones are soaked in medicated solutions. Try not to choose nine-hole lotus root for making glutinous rice lotus, which has rich water content and crisp taste.

2. Make glutinous rice lotus. First, prepare the ingredients, wash the glutinous rice and soak it for 2 hours. The fresh lotus root is then washed and peeled.

Then cut off a piece of the lotus root from the head. Add an appropriate amount of white sugar to the soaked glutinous rice and stir well. Use chopsticks to pour glutinous rice into the hole in the lotus root, then seal the cut piece and fix it with a toothpick.

Put the lotus root in a pressure cooker and add an appropriate amount of rock sugar and osmanthus. Steam in the pressure cooker for more than 20 minutes, and the ratio of the lotus root after steaming is relatively soft. The lotus root is then removed and allowed to cool quickly.

When eating, use a hot knife to cut the lotus root and put it on a plate, and pour osmanthus honey on it. The sweet and delicious glutinous rice lotus root is made.

3. Benefits and precautions for eating lotus root. The nutritional value of lotus root is relatively high, because of its characteristic planting environment, which also makes them the safest food. Because the starch content in lotus root is relatively high, it is still difficult for people with high blood sugar and diabetes to eat.

For the ** people, lotus root and rice are eaten together to control the intake.

Osmanthus glutinous rice lotus root is mixed with brown sugar and glutinous rice is put into the lotus root hole and boiled in a pot, and then an appropriate amount of brown sugar is put when cooking, and finally poured with osmanthus nectar, which can make it nutritious, healthy and delicious.

Osmanthus glutinous rice root is a sweet food that many people like to eat, it tastes sweet, has a strong osmanthus fragrance, it tastes crisp and tender, especially delicious, when doing it, it is necessary to prepare a relatively thick, relatively large hole lotus root. And to soak the glutinous rice in advance, and then do it step by step, you can make delicious osmanthus glutinous rice lotus.

1. Ingredients needed for osmanthus glutinous rice lotus

When making osmanthus glutinous rice root, you need to prepare lotus root and osmanthus nectar, glutinous rice and brown sugar, and prepare an appropriate amount of red dates, the number of ingredients can be adjusted according to needs, but the prepared brown sugar should be divided into two parts, one is used to mix glutinous rice, and the other is used to cook glutinous rice lotus. When choosing a lotus root, you must choose a lotus root with a complete lotus root, which can prevent the presence of silt in its holes.

Second, the practice steps of osmanthus glutinous rice lotus

1. Peel off the skin of the prepared fresh lotus root with a scaling knife, wash it with water, and cut off a piece of it obliquely at about two centimeters at one end with a knife for later use. The glutinous rice he prepared should be soaked in water in advance, and the soaking time should not be less than 4 hours, and the glutinous rice after soaking should be taken out to control the moisture, put in the prepared brown sugar and stir evenly, and then pour the glutinous rice into the hole of the lotus root after the brown sugar is completely dissolved. When pouring glutinous rice, use chopsticks or a clean bamboo skewer to gently tamp it, and after filling it, cover the cut lotus root cover and fix it with a toothpick.

2. Put enough water in the pressure cooker, put the lotus root filled with glutinous rice into the pressure cooker, put in the prepared red dates, then put in the remaining brown sugar and mix thoroughly, cover the lid of the pressure cooker and boil, cook for 40 minutes under high pressure, let the high pressure valve automatically go down, take out the glutinous rice root that has been cooked, cut it into slices, place it on a plate, pour the prepared osmanthus nectar, and you can eat it. The boiled glutinous rice root can be soaked in the soup for a while, which will make the glutinous rice root taste better and the color will be more beautiful.

This year's Chinese New Year's Eve dinner menu includes this osmanthus glutinous rice lotus, although it is the first time to try to make it, but it has been unanimously praised by the whole family, especially the children. <>

First, prepare the ingredients.

Soak the glutinous rice in hot water for a few hours in advance (soak it the night before), and then wash it clean, and the lotus root must be powdered and glutinous, not crisp.

Peel off the outer skin, cut the top with a knife, stuff the glutinous rice into the hollow hole of the lotus root, and push it inside with chopsticks while stuffing it with your hands, so that the bottom of the lotus root is also stuffed with glutinous rice. Then restore the lotus root cut at the top and fix it with a toothpick around to make sure that the glutinous rice does not spill out. <>

Second, steamed glutinous rice lotus.

After the lotus root is all shaped, put it in an electric pressure cooker, add water and submerge it to the position of 2 3, put a few spoonfuls of brown sugar, a large handful of rock sugar, and large red dates (about 300 grams of lotus root, about 50 grams of glutinous rice, 80 grams of brown sugar, 50 grams of rock sugar, 8 red dates, this ratio is made with moderate sweetness), cover the pot, boil over high heat, turn to medium-low heat and simmer for about an hour and a half (the time is appropriately extended or shortened according to the size of the lotus root).

After the stewed lotus root, do not open the lid, let it simmer in the pot for a few hours, and use the residual temperature to let the lotus root absorb the soup again (I usually soak it overnight, during which you can open the lid and turn it over).

Lift the lid of the pot, there is still a part of the remaining soup, we turn on the high heat and continue to boil, sprinkle the pot with crushed osmanthus, during which the lotus root is turned over, stir the pot from time to time, because the sugar content is very high, the bottom of the pot will stick to the bottom of the pot and turn black if it is not stirred in time, and it is difficult to brush it clean. You can taste the sweetness of the soup, and if it doesn't reach your ideal level, you can add some brown sugar.

It wasn't until about a fifth of the soup was left that the lotus root turned red and shiny, and it was done. <>

Osmanthus glutinous rice lotus root is mixed with brown sugar and glutinous rice is put into the lotus root hole to boil in the pot, and then put some brown sugar in an appropriate amount when cooking, and finally pour osmanthus nectar to make the osmanthus sticky rice lotus, which is relatively nutritious and healthy, and the taste is particularly delicious.

Be sure to choose the kind of glutinous lotus, glutinous rice should be soaked for 24 hours in advance, so that the steamed osmanthus, glutinous rice lotus will be soft and delicious.

Get ready. Lotus root, glutinous rice, rock sugar, brown sugar, osmanthus.

The production process. 1. Soak glutinous rice in cold water for 6 to 8 hours in advance, and soak it in the refrigerator in summer.

2. Wash the soaked glutinous rice, drain the water, peel and wash the powdered lotus root, and cut it at 5 cm on the thick end.

3. Then stuff the glutinous rice into the lotus root hole, and poke it with chopsticks while plugging it to fill the lotus root hole with glutinous rice.

4. Stuff a little glutinous rice on the other side of the cut, you don't need to stuff it too full, reserve a little space for glutinous rice to rise, my stuff is too full, and it is stretched out after cooking.

5. After the glutinous rice is loaded, put the cut side back in place, and then fix it with a toothpick, and be sure to fix the lotus root steadily, so that the glutinous rice will not run out after simmering for a long time.

6. Put the lotus root into the pressure cooker, add an appropriate amount of water, and the amount of water is not over the lotus root. Cover and bring to a boil over high heat, then turn to low heat and cook for 40 minutes.

7. After waiting for the steam to stand, open the lid, add an appropriate amount of brown sugar cubes and rock sugar, and like the brown sugar that can be used for dark color.

8. Add an appropriate amount of dried osmanthus again, cover the lid and turn on high heat, and continue to cook for 20 minutes after steaming.

Why don't you put brown sugar in with rock sugar when you start cooking? Answer: Put sugar glutinous rice and lotus root in advance, which is not easy to cook and soft.

After a few minutes, turn off the heat and let it stand, let the lotus root soak in sugar water and cool it slowly, then open the lid to see, the plug is too full, and the lotus root body is open.

10. Scoop some sugar water in a pot over medium-low heat to reduce the juice until the soup is thick.

The remaining sugar water can be added to glutinous rice, rice, red dates, red beans, and peanuts to cook directly into five-red porridge, which is nutritious and delicious, and has a faint aroma of osmanthus!

11. Finally, slice the cool glutinous rice lotus, pour the sweet juice that has been collected, sprinkle some dried osmanthus flowers on the surface, and the osmanthus glutinous rice lotus root is completed!

The color is bright red and the fragrance is rich, and you will want to eat it when you look at it!

Summary after corn dinner:

1. Pick: The lotus root should be picked with both ends intact, so as to ensure that there will be no silt in the middle of the lotus root hole; The lotus root body should be selected to be fat, so that it can be better stuffed with glutinous rice; The lotus root hole is relatively small, you need to borrow chopsticks to load glutinous rice, don't fill it too full, and reserve some space for glutinous rice.

2. Cooking: Glutinous rice lotus needs to be simmered for a long time to be soft and glutinous, so try to use a pressure cooker to save time and gas.

3. Food: Cut after boiling and cooling, so that it can be cut very flat and beautiful, and it is easy to disperse when hot; Glutinous rice lotus root can also be sliced and fried in a pan until light yellow, drizzled with sugar juice before eating, and the taste is also very good.

May I ask how to make osmanthus glutinous rice root delicious? It would be better to use that glutinous rice and osmanthus lotus root together.

How to make osmanthus sugar lotus root not black?

1.Before cooking, the glutinous rice should be washed and soaked in cold water for about 12 hours. If time is tight, you can soak in warm water instead.

2.Scrape the lotus root, cut a two-centimeter-long section from one end, and then put in the rice. Filling the lotus root hole with glutinous rice is something that needs to be done with care, especially on the longer end of the lotus root, as the effect is only good if the rice is filled.

Finally, plug the hole with a toothpick.

3.After filling the two ends with glutinous rice, cover the cut end to make the original whole lotus root sample, and insert a toothpick to fix the seal.

4.Put the lotus root in cold water, add rock sugar, change to low heat and simmer slowly, then turn off the heat for 1 to 2 hours, and add osmanthus half an hour before turning off the heat. Slice and thicken the remaining juice with lotus root powder. If you don't owe, you can pour it on. Note: Lotus roots made with rock sugar will become brighter.

The practice of osmanthus lotus cake

1. Ingredients: lotus root, red dates, lotus root powder, 200 grams, dry powder, 100 grams, water, 300 grams. Auxiliary materials: dried osmanthus, a handful of caster sugar, 300 grams of water, 800 grams of coconut (for decoration).

2. Method: Mix lotus root powder with powder, add 300 grams of water, and stir well. Peel the lotus root and knead it into thin threads with a tool. Put 800 grams of water, sugar, dried osmanthus and kneaded lotus root shreds into a pot, boil, turn to low heat, pour it slowly, fry it into a paste, take a container, smear it with oil, put it in a container, and cover it.

After steaming in the steamer, steam for about 15 minutes, take out, cool slightly, sprinkle with desiccated coconut, put in the refrigerator and refrigerate, and cut into cubes.

Osmanthus lotus root** has a snack?

Osmanthus lotus root is a traditional snack in the Jiangnan region, and the osmanthus has a strong flavor. It is made from lotus root and glutinous rice osmanthus. Autumn is the best season to eat lotus roots, when osmanthus flowers hang on the branches.

Lotus root, also known as lotus root, is a plant of the family Nymphaeaceae. The lotus root is slightly sweet and crisp, it can be eaten raw or cooked, and its medicinal value is quite high. Its roots, leaves, flowers, and fruits are valuable and can be used as tonic herbs.

Lotus root, which is made into a powder, promotes digestion. It is a good liquid food and tonic for women, children, teenagers, and the frail and sick. Lotus root originated in India, later introduced to China, and is now cultivated in Shandong, Henan, Hebei and other places in China.

Efficacy

Lotus root contains mucin and dietary fiber, which can interact with bile salts in the human body, and has the effects of laxative, antidiarrheal, spleen and appetizing. Lotus root has high nutritional value, rich in trace elements such as iron and calcium, and rich in vegetable protein, vitamins and starch, which has obvious effects of nourishing qi and blood and enhancing human immunity.

If we want to make the osmanthus sugar lotus root not blacken, we soak it in salt water when we cut it when we use the lotus root chips, so that the finished one will not turn black.

The peeled lotus root must be soaked in clean water, and it is best to put rock sugar when cooking the puppet, so that the color will be more red and bright, and you can also add some red yeast powder.

I think in the process of making osmanthus sugar lotus, you must choose the right heat, and at the same time, don't choose rock sugar, you can choose white sugar.

Clean the lotus root and soak the glutinous rice in advance, and then stuff the glutinous rice into the lotus root hole, and then seal the lotus root and put it in the electric pot, add brown sugar, rock sugar, put some red dates and stew, and then cut the eggplant into slices, and sprinkle some osmanthus on top.

When fixing the lotus root with a tooth sedan chair, you can insert a few more at a time, and this step must be fixed firmly with the sail belt, otherwise the glutinous rice will flow out when the orange reed is boiled. Overall, osmanthus glutinous rice root is a delicious dish that is both easy to make and delicious, as long as you can pay attention to the two issues mentioned above, you can make this osmanthus glutinous rice root very well.