Lotus root stuffed with rock sugar

Overview

Lotus root stuffed with glutinous rice is a traditional dish from the south of the Yangtze River. It is a must-order cold dish every time I go to a restaurant. Each person can only have a small bite. I feel that it is not enough to eat. I saw that many friends like to make osmanthus-flavored ones, but I prefer rock sugar-flavored ones. It is sweet and the glutinous ones are very delicious. I think it is better than the osmanthus-flavored ones!

Tags

• snacks
• home cooking
• children
• old man
• autumn recipes
• banquet dishes
• lunch
• edible alkali
• glutinous rice
• lotus root
• rock sugar

Ingredients

Steps

1. 1 Wash the glutinous rice and dry it in water (about 1 hour). Wash the lotus root and scrape off the skin. (It’s okay not to shave. I didn’t shave this time)

   

2. 2 Cut off one end of the lotus root diagonally.

   

3. 3 Hold the lotus root with your left hand, put the rice on the lotus root, pat the bottom of the lotus root slowly with your right hand, and the rice will go in little by little. Use chopsticks to compact it while filling it, and stuff a little glutinous rice into the cut piece.

   

4. 4 Put the cut cover back as it is, secure it with toothpicks, and dig them in as much as possible.

   

5. 5 Put all the lotus roots stuffed with glutinous rice into a pressure cooker, add rock sugar, edible alkali, and enough water to cover the lotus roots.

   

6. 6 Cover the pressure cooker, turn on high heat, wait until you hear a chirping sound, then turn on low heat and cook for 20 minutes. After the pressure cooker cools down naturally, open the lid, turn on high heat to drain the soup a little.

   

7. 7 Take out the lotus root and slice it into slices.

   

8. 8 Strain the remaining soup through a strainer.

   

9. 9 Place the sliced lotus root into a plate and pour the soup over it.