Osmanthus glutinous rice and lotus root are a must-have

This is a seemingly complex but simple "honey food". Sweet and glutinous with a little dried osmanthus aroma, one after another can't stop at all, this dish for the New Year is absolutely handy! I tried the brown sugar, jujube version, white sugar, and rock sugar version, and I personally prefer white sugar rock sugar. But in fact, whether it is brown sugar, white sugar, rock sugar, or honey, osmanthus nectar, maple syrup, you can adjust it according to your habits and hobbies.

Ingredients

LotusRoot 2-3 knots

Glutinousrice Appropriateamount(accordingtothesizeofthelotusroot)

Whitesugar Appropriateamount(accordingtopersonaltaste)

Rocksugar Appropriateamount(accordingtopersonaltaste)

Driedosmanthus Alittle(musthave)

Cooking Instructions

The lotus root must be sealed on both sides, fat and fat, so that the inside is relatively clean, and the glutinous rice is also easier to stuff. Soak the glutinous rice 2 hours in advance. Wash the lotus root, peel it, and cut off the head.
Take a chopstick, stuff the soaked glutinous rice into the lotus root hole little by little, just be a little patient, stuff it until it is about nine minutes ~ nine and a half minutes full, and the glutinous rice will expand after that.
Take a toothpick to fix the head back, and it is recommended to have 5-6 toothpicks. Once, I used four of them, and they didn't hold them too fast...
This time it's 4 toothpicks...
Put it in an electric pressure cooker, add water, and don't let the lotus root go. The time is about 40-45 minutes, don't worry, it won't rot in the pot. After that, just simmer quietly. Wait for the pressure cooker to run out of gas and then open the lid, at this time the lotus root water in the pot is super super invincible and delicious, then add sugar (can brown sugar, white sugar, rock sugar), you can also add a little red dates, cover and cook for another 15-20 minutes, just deflate.
Of course, you can also wait for the lotus root to be ready, take it out, add a little lotus root water, and boil the syrup in the usual milk pot or porridge pot
In this way, you can use a spoon to pour the syrup on the lotus root, and turn off the heat when the syrup is sticky and there is only a little bit left (this method used in the main picture), which is very beautiful.
Remove from the pot, let it dry for a while, then cut it into slices, sprinkle with dried osmanthus flowers, and it's done. Dried osmanthus must be there, and the special aroma âž• enhances the appearance and is perfect.
Cut it open and eat~~~