Colorful lotus root

Overview

Colder than snow, sweeter than frost, sweeter than honey, the protagonist is lotus root. The nature and flavor of lotus root are sweet and flat, raw lotus root is cold in nature and cooked lotus root is warm in nature. There are many ways to make lotus root. Today I made my own colorful glutinous lotus root that you have never tasted before. It is a table delicacy that is rich in nutrients, soft and waxy in taste, sweet in fragrance and beautiful in color.

Tags

• cold dishes
• home cooking
• spring recipes
• brown sugar
• colorful glutinous rice
• fresh lotus root
• rock sugar
• water

Ingredients

Steps

1. 1 Wash and peel the lotus root, and cut into pieces about 2 to 3 centimeters thick from one side.

   

2. 2 Appropriate amount of colorful glutinous rice.

   

3. 3 Wash the colorful glutinous rice and soak it for 1 hour, then drain and set aside.

   

4. 4 Pour the soaked colored glutinous rice into the lotus root hole, and press it down with a chopstick while filling it until it is full.

   

5. 5 Fasten the lotus root connections and secure with toothpicks.

   

6. 6 Put the lotus root in the pressure cooker, add brown sugar and rock sugar and an appropriate amount of water, cover and cook for 40 minutes. My pressure cooker can take up to 40 minutes, or it can cook for 1 hour.

   

7. 7 Take out the cooked lotus roots and let cool.

   

8. 8 Let it cool down before cutting into slices and serving (it should be completely cool before cutting to be complete. I cut it too early and the rice was filled very full, but there was still some sticking to the knife when cutting. It is recommended to cut it the next night.

   

9. 9 The finished lotus root tastes very good and has a beautiful color, which is loved by the family.