Autumn is coming in the blink of an eye, here, to recommend a suitable health dish - osmanthus syrup.
Osmanthus sugar lotus root is a traditional snack specialized in Jiangnan region, with a strong flavor of osmanthus flowers, made of lotus root and glutinous rice osmanthus flowers. Moreover, autumn is the best season to eat lotus roots.
Therefore, turning osmanthus flowers into delicacies and brewing them into lotus roots is very sweet and worth tasting.
The reason why glutinous rice and lotus root can be perfectly combined is that the unique hollow structure of the lotus root, arbitrarily cut a section of lotus root, you can see the lotus holes that spread out like petals, and the glutinous rice has since gone.
Moreover, now the temperature difference between morning and evening is particularly large, such an unstable temperature is when the human body's immunity is extremely poor, it is particularly easy to spleen and stomach deficiency, then eat some osmanthus glutinous rice root, you will race over the tonic.
Glutinous rice, which is extremely rich in protein, fat and calcium, phosphorus, iron and many other trace elements, as well as vitamin B, starch and other components, moderate consumption is very beneficial to the human body.
Traditional Chinese medicine has also confirmed that glutinous rice has the effect of tonifying qi, strengthening the spleen and nourishing the stomach, and relieving sweating, and the people with poor appetite, spleen and stomach deficiency or bloating and diarrhea, and maternity can play a certain alleviating role in moderate consumption.
For lotus root, its nutritional value is also very high. Lotus root is crisp and refreshing to eat, and it is one of the common ingredients in winter, and the "Compendium of Materia Medica" calls it "Ling root".
Fresh lotus root contains up to 20% carbohydrates, proteins, and various vitamins and minerals. Do you know? Eating lotus root raw helps to clear the heat and moisturize the lungs, cool the blood and stop the bleeding; cooked and eaten, it has the effect of strengthening the spleen and stomach, replenishing qi and nourishing the blood.
If cooked lotus root is cooked with ribs, it also has the effect of replenishing the heart and blood; when eating hot pot, putting some lotus root can not only complement the cold and cold of green vegetables, but also serve as a staple food.
So let's take a look at the method of this osmanthus sugar lotus:
Here you need to prepare 2 lotus roots, 60g glutinous rice, 130g rock sugar, and 8g osmanthus paste.
Then the prepared glutinous rice needs to be soaked for more than 4 hours in advance, and the lotus root needs to be peeled, and then the soaked glutinous rice needs to be stuffed into the lotus root, compacted with chopsticks, closed the lotus lid, and inserted into the toothpick to fix it.
Then put the fixed lotus root into the container filled with water, the water is not more than 2/3 of the lotus root, add 130g of rock sugar, 8g of osmanthus sauce, put it into the steaming grill, steam at 100 ° C for 180 minutes.
Finally, after steaming, take it out and slice it, and then put it on a plate and drizzle it with osmanthus sauce.
Look, the piping hot sugar lotus in your hand is ochre red and translucent, and the aroma of sweet silk is emitted from beginning to end.
Can't wait to take a bite, the fragrance of glutinous rice and the softness of the lotus blend, the soft and sweet taste stretches out, the sugar water juice that is poured in makes the lotus meat slightly sweet and not greasy, just arousing people's desire for sweetness.
Writing this, I seem to smell the aroma of osmanthus flowers, do you smell it?
Disclaimer: The purpose of the articles promoted by Foraging Health Is to convey more information, and the disclosure does not mean that this number agrees with its views and is truly responsible. Please note that some articles cannot be contacted with the original author when they are pushed. If there is a copyright issue, please let us know.
First-line trend intelligence, first-line fashion information! Editor: Foraging Health Workshop, copyright belongs to the original author, for sharing only. I seal your impressions; I save your time as another.