Iced sugar stuffed lotus root-You Are Foodie

By Meroy
51

Iced sugar stuffed lotus root

Glutinous rice stuffed lotus root is a traditional dish in the south of the Yangtze River. Every time you go to a restaurant, you have to order a cold dish. Everyone can only take a sip. I don't feel satisfied. I see that many friends like to make osmanthus flavor, but I prefer rock sugar flavor, sweet, glutinous and glutinous. I think it is more delicious than osmanthus flavor!

Main Ingredients

Lotus root 2

Auxiliary Ingredients

If you like sweet, you can add a little rock sugar. The glutinous rice must be washed in advance and dried. Put a little edible alkali lotus root easy to boil.

Step 1 . Wash the glutinous rice, dry it in water (about 1 hour), wash the lotus root, and scrape off the skin. (it's OK not to shave. I didn't shave this time)

Step 2 . Cut it obliquely at one end of the lotus root.

Step 3 . Hold the lotus root with your left hand, put the rice on the lotus root, and pat it slowly with your right hand under the lotus root, and the rice will go in little by little. While pouring, use chopsticks to compact it, and stuff a small piece with a little glutinous rice.

Step 4 . Put back the cut cover as it is, fix it with toothpick and try to put it in.

Step 5 . Put all the lotus roots stuffed with glutinous rice into a high-pressure cooker, add rock sugar and edible soda, and the amount of water is less than that of lotus roots.

Step 6 . Cover the pressure cooker and turn on the high fire. After hearing the sound of hiss, turn on the low fire and cook for 20 minutes. After the pressure cooker cools naturally, open the lid and turn on the high fire to dry the soup.

Step 7 . Take out the lotus root and slice it.

Step 8 . Filter the remaining soup with a strainer.

Step 9 . Put the cut lotus root into the plate and pour the soup on it.

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!