Honey glutinous rice lotus root
Overview
How to cook Honey glutinous rice lotus root at home
Tags
Ingredients
Steps
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Ingredients: lotus root, glutinous rice, white sugar, rock sugar, brown sugar
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Soak the glutinous rice one day in advance, then wash it and drain it thoroughly. Pour in appropriate amount of rock sugar powder or white sugar and mix well. 2. Wash the lotus roots and peel them; 3. Cut them about 2cm from the top;
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Use chopsticks to fill the lotus root holes with glutinous rice, tap the lotus root body often with your hands, and push in with chopsticks to make the stuffed glutinous rice firm;
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After filling the rice, cover it with the cut “lid” and secure it with toothpicks;
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Put the lotus roots into the pressure cooker and pour in rock sugar and brown sugar respectively; 7. Pour in the water that has submerged the lotus roots. High pressure for 25-30 minutes after SAIC. Then let the lotus roots soak in the pot for a while, then take them out and let them cool, slice them into plates, and drizzle them with honey.
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Notes: 1. The two most critical points for making glutinous rice lotus root: first, stuff the rice grains as tightly as possible; second, fix it firmly with toothpicks so that the lid is fully fixed on the lotus root, otherwise it will fall off during the cooking process, and the rice inside will of course come out; 2. Add rock sugar to increase the gloss, and brown sugar to enhance the color; 3. Regarding the choice of lotus roots: it is better to choose thicker and shorter lotus roots, which are more convenient to fill with glutinous rice. In terms of color, yellowish white without too many dark spots is better, which is more fresh. Also, do not expose the lotus root holes at both ends of the lotus root. Otherwise, the inside of the lotus root holes may be dirty and not very fresh. 4. Raw glutinous rice must be soaked in advance, otherwise the cooked lotus root rice will be undercooked. 5. Mixing rock sugar powder into raw glutinous rice can make it more flavorful.
