Sweet powdered scent, the lips and teeth are fragrant after the entrance. The seemingly simple approach has a very simple taste. I really like the sweet-scented osmanthus glutinous rice dumplings. This dish is highly praised by the family, especially children, sweet and soft food is always their favorite. I especially like the lotus root in the powdered lotus roots, and the sweetness and sweetness of sweet-scented osmanthus. I also ate this dish when I went to Hangzhou. I came back and checked the production method. Yes, it is still very simple. Sugar osmanthus must not be less, I found that the desserts on the other side of Hangzhou like to add some osmanthus flavoring. I still like the aroma of sweet-scented osmanthus, and I tried to use osmanthus to burn chicken wings. It feels good. The sweetest way to eat lotus root - osmanthus glutinous rice bran
After washing the glutinous rice, soak it in hot water for 1 hour, wash the red dates.
Wash the lotus root with a knife and scrape off the outer skin. Cut off a section of the pedicle about 2.5 cm long and leave it as a lid. Fill the soaked glutinous rice into the lotus root hole and fill it with chopsticks to make it firm. Cover the pedicle and insert the fixed seal with a few toothpicks
Put the brewed glutinous rice lotus root into a pressure cooker, add brown sugar and red dates, then add water to the surface of the lotus root. After the fire is on the gas, turn to low heat for half an hour.
Remove the glutinous rice and let it cool, use a knife to slice it in the dish, and finally pour the sugar osmanthus. Eat better flavor after being refrigerated in the refrigerator
1. Lotus root should choose the middle section of the scorpion fat and short. 2. If you like to eat crispy lotus root, you can reduce the cooking time. When you go to the lotus roots in the lotus pond, use a chopstick to pry a bucket and let the glutinous rice jam. When I finally fixed it with a toothpick, the toothpick must be tight. I just didn't tie it tightly. After cooking, I found that I opened a seam, but it was ok, because I put the rice bran very tight, so the glutinous rice inside was not scattered. come out.