Osmanthus rouge lotus root

Overview

I originally wanted to make sweet-scented osmanthus and lotus root, but when I saw that there was still half a barrel of red wine, it would look great using the red wine and pear method, so I decided to call it Rouge

Tags

• cold dishes
• home cooking
• glutinous rice
• lotus root
• osmanthus sauce
• red wine
• rock sugar

Ingredients

Steps

1. 1 Soak the glutinous rice a day in advance and make it for morning soaking in the evening. You can also peel the lotus roots and cut off the front end

   

2. 2 Put the glutinous rice inside and use chopsticks to stuff it with medium force. Don’t stuff it too tightly

   

3. 3 Cover your head and tie it tightly with toothpicks

   

4. 4 Pour red wine into a casserole, add a handful of rock sugar and simmer for 1-1.5 hours. If you are in a hurry, use a pressure cooker for half an hour. The taste will not be much different

   

5. 5 If the red wine has not covered the lotus roots, turn them over halfway through cooking to avoid uneven color

   

6. 6 Take it out and slice it

   

7. 7 Wouldn’t it look pretty if you drizzle it with osmanthus honey