Spicy glutinous rice and lotus root
Overview
The traditional glutinous rice lotus root is sweet, but because I like spicy food, I tried making a spicy version of braised glutinous rice lotus root. It tastes great too!
Tags
Ingredients
Steps
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Appropriate amount of glutinous rice, soaked for 3 hours in advance.
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One lotus root, peeled and washed.
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Cut off 2 centimeters from one end of the lotus root.
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Start filling the lotus roots with glutinous rice: drain the soaked glutinous rice; add an appropriate amount of light soy sauce and cooking wine to the glutinous rice, and stir evenly. Then use chopsticks to stuff the glutinous rice into the holes of the lotus root. Don't fill the glutinous rice too full, otherwise the glutinous rice will swell and overflow after cooking.
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Use toothpicks to re-fix the cut lotus root heads.
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Marinade ingredients: garlic, star anise, cinnamon, chili pepper, ginger, bay leaves, Sichuan peppercorns.
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After washing the marinade ingredients, put them into a pot, add an appropriate amount of cooking wine, light soy sauce, white sugar, salt, and finally add an appropriate amount of water and bring to a boil.
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Put the boiled marinade and lotus roots into the rice cooker. It is appropriate for the marinade to just cover the lotus roots. Then, let it sit for 2 hours, then press the soup button. After the soup is finished, continue to soak for 4 hours. The longer the stewed meat is soaked, the more delicious it will be. (Actually, I made this dish at night. I made a reservation for 2 hours before going to bed, then started cooking, and finally jumped to keeping warm for 4 hours. Then it was morning and I got up! The braised glutinous rice lotus root was ready!)
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Braised glutinous rice and lotus root, ready to go!
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Slice and serve!
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Fragrant, numb and spicy, my favorite!
