Osmanthus glutinous rice sugar lotus
Ingredients: 1500 grams of lotus root, 400 grams of glutinous rice, 150 grams of sugar, 10 grams of sugar pickled osmanthus flowers.
Steps: 1. Root Scrape the skin, wash, remove the old root, tender head, and take the middle section. At the smaller end of the lotus root, cut off the end of the lotus root 3 to 3.5 cm for the lid.
2. Soak the glutinous rice in water for two to three hours, wash it, drain the water, stuff it into the lotus hole, and then seal the cut lotus cover and insert a toothpick to fix it.
3. Put the lotus root into the pot, add the water, preferably without the lotus root, add the sugar, and heat it over high heat. After the water boils, reduce the heat and simmer for 5 to 6 hours.
4. Take out to cool, slice, yard into the dish, put 100g of sugar, sugar pickled osmanthus and appropriate amount of water, basket steamed thoroughly.
5. Pour the steamed lotus sugar juice into the pot, bring to a boil, add the remaining white sugar and boil it into a thick sugar juice and pour it on the lotus.
Sauté the peas with minced meat
Ingredients: 100g of lean pork, 200g of peas, a little green onion and ginger, a small spoon of soy sauce, cooking wine, a little vegetable oil, and a suitable amount of salt.
Steps: 1. Wash the lean pork and chop it into minced meat; pick and wash the peas, wash the green onion and ginger, and cut into fine minces respectively and set aside.
2. Add vegetable oil to the pot, heat it, add green onion and ginger to stir-fry the aroma, add lean pork minced pork and stir-fry slightly, cook into cooking wine, add soy sauce, stir-fry evenly. Add peas, salt and sauté over high heat.
