A classic Jiangsu and Zhejiang dish that is often ordered in the restaurant is actually not difficult to make, so let's try it together!
By allowing handmade
<h2>Royalties</h2>
Lotus root 2 knots
1 handful of white glutinous rice
brown sugar... 3 scoops
Old rock sugar 2 pieces
Sugar osmanthus 2 scoops
1 scoop of honey
<h2>Practice steps</h2>
1. Prepare the ingredients.
2: Peel and wash the lotus root, and cut a small thick piece at each end to make a lid. (It is also possible to cut only one end)
3, glutinous rice does not need to be soaked in advance, washed and slowly stuffed into the lotus hole, because there is no soaked glutinous rice, do not plug too tightly, after cooking will swell out.
4. Cover the lid with a toothpick and fix it with a toothpick.
5: Put it in a pot and add the water that has not passed the lotus knot.
6: Add brown sugar, rock sugar, 1 spoonful of sugar osmanthus flowers, bring to a boil over high heat and turn to low heat, simmer for 90 minutes.
7: Cook until the lotus root is soft and sticky, turn off the heat and soak overnight at room temperature.
8: Cook for another 30 minutes before serving the next day.
9: After cooling, fish out, remove the toothpick and slice and plate.
10: Add 1 tbsp of boiled lotus broth, 1 tbsp of sugar osmanthus flowers, 1 tbsp of honey to the pot and simmer a syrup.
11: Pour the syrup on the lotus flakes.
<h2>Tips</h2>
Although the soup of boiled lotus in the recipe is already very sweet, in fact, the sweetness of the cut lotus slices is moderate, and when the syrup is poured on it, it is just right
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