Introduction: Make brown sugar glutinous rice root, master the "3 point tips", sweet and soft glutinous after the pot, want to eat without asking for people
Every year in the autumn, the lotus root is listed in large quantities, my lotus root here is particularly cheap, two or three dollars a pound, every day with the lotus root to change the pattern of eating, spend less money and eat well, but also eat not tired, lotus root method is very much, such as lotus root pork stuffing dumplings, fried lotus root, fried lotus root slices, lotus root stew ribs, etc., are very delicious. The nutritional value of lotus root is also very high, eat lotus root in autumn to moisten the lungs, purify the heart and calm the nerves, etc., often eat lotus root is particularly beneficial to the body, do not know how to eat, usually when buying vegetables, you can consider lotus root, very good choice.
I believe that many friends are accustomed to making salty when using lotus root to cook, in fact, it can also be made into sweet, the most common is brown sugar glutinous rice root, sweet and soft glutinous, very delicious. I remember the first time I encountered this food, I bought ten dollars, ate a bite and fell in love, sweet glutinous, but the amount is a little small, ten dollars only a few pieces, especially not cost-effective.
But now I can do it, at first I thought that brown sugar glutinous rice root is difficult and complicated to make, and then after really understanding the method and practicing, I found that the method is very simple and easy to do, so friends who have never done it may wish to try.
How to make brown sugar glutinous rice root? Teach you detailed methods, follow a success, never have to buy again, master the "3 point tips", sweet and soft after the pot, want to eat no one!
Let me share with you the detailed method of brown sugar glutinous rice root, as well as 3 tips, take a look at it, do it yourself at a low cost, and follow along.
First of all, prepare the ingredients you need, including lotus root, brown sugar, glutinous rice, and red dates, all of which are indispensable.
When buying lotus root, you should choose that kind of powder root, you can't buy crisp lotus root, otherwise the taste is very poor, the characteristics of the powder root are that the lotus skin is not smooth enough, the surface is also black spots, it is not white enough, it looks like an old lotus root, there are seven large holes after cutting, the lotus root is not very white after peeling, and the lotus root should be intact at both ends, and the surface is not damaged, so that the glutinous rice will not flow out, and the lotus root will be successful in this dish.
There are also lotus roots that cannot be too small, nor can they be strangely shaped, because the lotus root with large and straight holes is good for stuffing glutinous rice.
Brown sugar is not recommended to use granular, this has no nutritional value, if you want to make brown sugar glutinous rice root high nutrition, then it is recommended to choose block brown sugar, this is the authentic brown sugar, with the effect of replenishing qi and blood.
Glutinous rice can not be directly stuffed into the lotus root, must be soaked in advance, the glutinous rice is expanded, otherwise the glutinous rice is not soaked easy to sandwich, affecting the taste. Dates have the effect of increasing taste, wash and set aside.
method:
Remove the outer skin of the lotus root, rinse it, pay attention to the two ends of the lotus root do not cut off, and then cut off one end of the lotus root after peeling and washing, cut off and leave it as a lid, the other end does not move, wash it.
Then put the glutinous rice into the small hole of the lotus root, you can use chopsticks to operate, the glutinous rice should be stuffed tighter, so that it looks good and delicious, slowly go to get not too anxious.
After stuffing the glutinous rice, the lid that has just been cut off is returned to its original position, and then fixed with a toothpick, it is recommended to tie a few more, rather than less, if the toothpick falls off during the cooking process, the glutinous rice will come out, and it is easy to become a failure.
After processing the lotus root into the pot, add enough water, water can not be too little, avoid burning dry paste pot, and then put in brown sugar, red dates, cover the lid and boil over high heat, and then simmer over low heat, until the lotus root is cooked thoroughly, at least two hours of stew, if the time is too long, you can use a pressure cooker, steam after a low heat pressure for an hour, so save half the time, stew out is also particularly soft glutinous.
After stewing, don't rush to take it out, in order to taste better, you can continue to soak in the soup.
If you are in a hurry to eat, you can collect the juice on high heat, turn off the heat after the soup is viscous, and then you can slice it and eat it. If you don't want to cut it, you can also do this, the lotus root is fished out and sliced, the soup in the pot is boiled until it is viscous, and then the soup is poured on the cut brown sugar glutinous rice root, which is more convenient, but compared with the juice first, the color of the lotus root is lighter, and you can choose according to your preferences.
To make brown sugar glutinous rice root, master 3 tips:
First, the lotus root must choose a powder lotus, but you can not use a kind of lotus, so it is very likely that you can not make a soft and sticky taste.
Second, when stuffing glutinous rice into the lotus root, remember to use chopsticks to help, so that you can make the glutinous rice more tight, after making it, there will be steamed glutinous rice in each position, which looks good and delicious.
Third, when stewing, add more water, avoid the paste base, and collect the juice after cooking, so that the soup is more sweet and viscous, and the taste is good.
Have you learned to make brown sugar glutinous rice root? If you have time, you can try it out, and once you practice it, you will find it particularly simple. My sharing is here, like me, please pay attention to me.