One of the most fascinating traditional desserts of the fall
Glutinous rice is washed, drained for use
Wash the lotus root and wipe the epidermis with a steel ball
Cut about 5-10mm at one end of the sputum, see the pupil, and cut the sputum for use.
Glutinous rice is poured into the pupil, and when it is filled, it will be compacted with chopsticks, so that the glutinous rice will be solidified and until the rice is filled with
Replace the cut bracts in the original position and fix them with a toothpick. The toothpicks can be more or less, whichever is fixed.
Put the oysters, longan, plum, red dates and water in the pressure cooker. The water surface should be more than the body. (Low, put it horizontally, put it upside down, the toothpaste seals up, the water must exceed the body) Cook and take it out to be cool.
Take out the boiled water, put it in another pot, add rock sugar, boil the juice, thicker, preferably for food.
After chilling, you can diced it in a dish and pour it into the juice. It can be decorated with mint leaves and chocolate bars.
(1) When picking, it is not too long to be too long, too long to cook in the pot, too short to fill the glutinous rice; Please do not dump the soup that is cooked in the end. (2) It is best to have a pale pink, white and light yellow, which is not suitable for this practice. (3) Cut the plate and cut it. It must be cooled and cut. If you want to eat hot, you can cut into the dish and put it in the microwave for 1 to 2 minutes. (4) If you can't finish it at one time, be sure to keep the rice bran and sugar juice separately. Do not soak the rice bran in the sugar juice. After a long time, the glutinous rice bran will harden. Do not add rock sugar when cooking glutinous rice bran. (5) Do not use plum with salty taste.