This recipe is not old sweet, but another show from the old sweet Asian Kitchen. In this episode, the chef of China Blue, a famous high-end Chinese restaurant in New York, gave two recipes for authentic Zhejiang cuisine. One is West Lake vinegar and the other is sweet-scented osmanthus. Asian Kitchen is a gourmet show in New York, featuring Asian Fusion cuisine.
Plan your skin and cut off one of the ends.
Use chopsticks to reach into the pupil, try to make the hole bigger, so you can add more glutinous rice.
Put the glutinous rice into the hole, and lick it every time to make sure that the rice is going down. There is no gap in the hole. Finally, you can use a toothpick to poke the hollowed out glutinous rice to ensure that it is full.
Use a toothpick to secure the sputum stuffed with glutinous rice and the cut hoe. You can knock the toothpick with the back of the knife and knock the toothpick down like a nail.
Put the pot into the pot and add water. The amount of water should be completely submerged.
Add rock sugar, sweet-scented osmanthus sauce, and a pinch of salt.
The fire is boiled and transferred to medium heat for three to five hours. You can use a pressure cooker if you are not patient enough.
After taking out, slice the plate. Sprinkle the syrup in the pot and sprinkle with dried osmanthus decoration.
1. The lotus root is preferably seven or nine holes, and the taste is even more embarrassing. 2. The glutinous rice must be dry, otherwise it will stick to the pupil. 3. When the syrup is sliced, it should be cut thicker and taste better.