Rose Purple Rice Lotus Root

Overview

The main components of purple rice are lysine, tryptophan, vitamin B1, vitamin B2, folic acid, protein, fat and other nutrients, as well as iron, zinc, calcium, phosphorus and other mineral elements needed by the human body. It has the effect of nourishing blood, replenishing qi, and warming the spleen and stomach. It has certain curative effects on stomach cold pain, thirst, and frequent nocturia. In addition, glutinous purple rice has large, plump grains and strong stickiness. Moreover, purple rice is fragrant, shiny, soft and delicious, and has relatively high nutritional and medicinal value. It has the functions of nourishing blood, strengthening the spleen, regulating the body and treating neurasthenia. It is known as blood-tonifying rice and longevity rice. Purple rice is rich in natural nutritional pigments and tryptophan. Washing or soaking in water will cause discoloration (nutrient loss), so it is not advisable to scrub hard. Please cook and eat the soaked water with the purple rice, and do not throw it away. I actually made this dish many days ago, but I haven't sorted it out. I delayed posting it until now. Please read the steps below in detail. It is relatively simple and delicious, but it is more time-consuming.

Tags

• hot dishes
• vegetarian dishes
• common dishes
• shandong cuisine
• children
• old man
• autumn recipes
• banquet dishes
• dinner
• glutinous rice
• lotus root
• purple rice
• sugar rose
• white sugar

Ingredients

Steps

1. 1 Prepare the raw materials. Choose a thicker lotus root, not a small one, because you have to put rice in it, and the small lotus root holes will be smaller. Sugar roses were bought when making five-nut mooncakes. They are sold online. The ratio of purple rice to glutinous rice is up to everyone's preference. It is recommended to be 10:1

   

2. 2 Be careful not to remove the two sides of the lotus root. After scraping off the skin, cut off about 2 centimeters from one side of the lotus root. Do not throw it away

   

3. 3 Mix the glutinous rice and purple rice and wash them briefly. Use chopsticks to help stuff the rice into the holes of the lotus root until it is 70% full

   

4. 4 Fix the cut head back to the lotus root with a toothpick and soak it in water for 6 hours

   

5. 5 Pour an appropriate amount of water or the water used to soak the lotus roots into the pot. The amount of water is enough to cover the lotus roots. Add three tablespoons of rose sugar

   

6. 6 Add about a spoonful of rock sugar

   

7. 7 Add lotus root, bring to a boil over high heat, then turn to low heat and simmer for three hours. If you have a pressure cooker, use a pressure cooker for 1 hour

   

8. 8 This is freshly cooked purple rice lotus root. I put it into an electric stew pot and simmered it slowly. Take out the cooked lotus root and cool it slightly before slicing it for consumption

   

9. 9 Slice lotus root and top with stewed rose sugar water. It’s very delicious