Osmanthus glutinous rice root, with seven holes or nine holes? With this in mind, you can also make a delicious taste
As the saying goes, "relying on the mountains to eat the mountains and relying on the water to draft water", I grew up in Hongze Lake, and I introduced a kind of aquatic vegetable here! My hometown is located on the west bank of Hongze Lake, and after harvesting the lotus root planted in Hongze Lake in the autumn, it has become a very popular delicacy on our table.
Lotus root cold, raw eating crisp and refreshing and rich in nutrients, not only contains iron, calcium and other nutrients, but also contains tannic acid, mucus protein and dietary fiber, with hydration, moisturizing and other effects, is suitable for all ages vegetables. Especially in the airy autumn, it is more appropriate to eat some lotus roots for the family.
There are many ways to eat lotus root, but in this season of osmanthus flowers, it is a good time to taste glutinous rice root, and you can't miss this delicious dish! The most exquisite thing about making food is the selection of ingredients, there are so many varieties of lotus roots, there are seven holes and nine holes, and their taste is completely different. Some are juicy, the taste is crisp and sweet, which is suitable for direct stir-frying; some have higher starch content, less moisture, sticky but not sweet, this is suitable for stewing soup. So which lotus root is more delicious as glutinous rice root? Next, I will share the method of this glutinous rice root to you, and if you want to know the answer, please continue to read down.
<h1 class="pgc-h-arrow-right" > osmanthus glutinous rice root</h1>
Ingredients: 1 lotus root, a few dates, 20 grams of brown sugar, 150 grams of glutinous rice, 2 spoons of osmanthus paste
Preparation Method:
1, first prepare lotus root, red dates, glutinous rice and other ingredients, everyone likes the taste is different, if you like to eat sweet and crispy taste, choose 9 holes of lotus root. If you love to eat sticky but not crunchy, please choose 7-hole lotus root. Glutinous rice selects glutinous rice with round grains, brown sugar plays a good role in coloring, if you don't like it, you can also change it to rock sugar or white sugar.
2. In order to make the glutinous rice taste more sticky, the glutinous rice should be soaked in water for an hour or two in advance.
3, after washing the lotus root, scrape off the outer skin, leave one end of the lotus joint part without cutting, cut off one end, do not throw away, and then use it later.
4, then put each hole of the lotus root inside, stuffed with soaked glutinous rice, and used chopsticks to stuff it several times, be sure to fill all the holes, so that there will be no loopholes after cooking out and slicing.
5, the cut head of the lotus joint covered, with a toothpick fixed, must be fixed tightly, so as not to leak rice grains in the process of cooking.
6, if you are afraid of trouble, you can easily get the glutinous rice root with a mouthful of rice cooker. Place both glutinous rice root and red dates in a rice cooker and add lukewarm water that has not been passed over glutinous rice root.
7: Add brown sugar or rock sugar, cover the pot and press the soup button.
8, if you like the dark color of the glutinous rice root, after cooking the glutinous rice root please do not take out immediately, you can soak for another seven or eight hours, remember to turn the lotus root over halfway, the color will be more uniform and good-looking.
9: After the color is fully colored, the slices are neatly placed on the plate, drizzled with osmanthus sauce and eaten.
Tips:
1, like the taste is crisp and sweet, choose nine-hole lotus root, like some sticky taste, choose seven-hole lotus root. Keep this in mind and you can also make your favorite flavors.
2, cooked glutinous rice root remember to continue to soak for a few more hours, the color will look better.
This is how my hometown delicacy Osmanthus glutinous rice root is made, do you like it? Friends who like to eat this delicacy can try it and learn to make it by themselves. If you have a better recipe for glutinous rice root, feel free to share it! For more gastronomic practices, please follow me.