The white and fat syrup was smashed by glutinous rice. After cooking for a while, it became a shy red when it came out of the pot, and the pot snorted and sighed with heat. Cut into thick slices and align them on the plate, topped with golden and attractive sweet-scented osmanthus sugar, as if the air is sweet. Typing here, suddenly smelled the aroma of sweet-scented osmanthus... Did you smell it?
75g of glutinous rice was soaked for 1 hour in advance.
Wash and peel the skin, cut the clams about 2 cm from the front and rear ends of the clams, and cover the clams.
Stuff the soaked glutinous rice into the lotus root hole (fill the glutinous rice with chopsticks or bamboo sticks).
The cut lid is backed up on the lotus root of the glutinous rice and fixed with a few toothpicks.
Put the sealed lotus root into the pot, pour the water without lotus root, add 2 tablespoons of brown sugar, cover, boil and simmer for 1 hour.
Open the lid and put in 4 tablespoons of rock sugar, continue to cook for 1-2 hours, and turn off the heat for 1 hour. *Note: If you use the pressure cooker, it will save you more time. Put the lotus root of the glutinous rice into the pot and cook for 20 minutes. After releasing the pressure, open the lid and cook it until the juice is collected. If the color of the sugar is red, it can be cooled after the fire is turned off. Put the pan in the refrigerator and refrigerate overnight.
Remove the sliced tray.
Topped with juice, garnished with dried osmanthus, sweet-scented osmanthus sugar!