Osmanthus glutinous rice root, 10 years of cold vegetables to share the correct production method, soft glutinous sweet, beautiful color This issue of the introduction: osmanthus glutinous rice root, 10 years of cold vegetables to share the correct production method, soft glutinous sweet, the color is also beautiful osmanthus glutinous rice lotus

<h1 class="pgc-h-arrow-right" > Introduction to this issue: Osmanthus glutinous rice root, 10 years of cold vegetables to share the correct preparation method, soft glutinous sweet, beautiful color</h1>

After the autumn, although there are still autumn tigers that occasionally threaten, but the power is not as good as a day, the coolness of morning and evening has become more and more obvious, belonging to the season of alternating heat and cold. It is necessary to clear the supplement and remove dampness, so the recipe should often change the variety, one to adjust the appetite, and the other to supplement nutrition for the needs of the body.

At this time, fresh lotus root is also a large number of market seasons, not only cold mix, but also fried to eat, you can also use ribs together to cook soup, that is, nutritious and delicious and nourishing the body. In the past, eating osmanthus glutinous rice root was often in the restaurant, ordering a plate, eating one or two pieces was gone, always attracted by the sweet and soft texture, always intentionally unfinished feeling, suffering from no production method and hanging appetite.

Osmanthus glutinous rice root, also known as honey juice glutinous rice root, is one of the traditional famous points in Jiangnan region, the raw glutinous rice is poured in the lotus root, cooked until soft and rotten, and finally accompanied by osmanthus sauce, is a unique Chinese dessert in the traditional dishes of Jiangnan region, with its sweet glutinous, osmanthus aroma and enjoy a reputation. Later, it became popular in various Chinese food chains and was widely accepted by diners. #好吃的健身零食 #

Glutinous rice is the unhulled rice of glutinous rice, which is called glutinous rice in southern China, while in the north it is mostly called river rice. Our hometown is called sticky rice, and our family will plant a part of the sticky rice every year, which can be used to make sticky bean buns and sticky cakes after the autumn harvest. Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1 and so on. #美食测评团 #

Glutinous rice is a warm and strong food, with the effect of tonifying the qi, good for the spleen and stomach, if the appetite is not good, or bloating diarrhea can be appropriate to eat some have a certain alleviating effect. Lotus has more nutrients, can be eaten raw, can also be fried, cooked lotus can cool down the heat, is a good summer food.

<h1 class="pgc-h-arrow-right" > osmanthus glutinous rice root</h1>

Ingredients required: 200 grams of glutinous rice, 4 pounds of lotus root, 1 packet of toothpicks

Seasoning required: 150 grams of brown sugar, 100 grams of rock sugar, 80 grams of red yeast rice, 1 bottle of osmanthus paste

Production process:

1: Wash the glutinous rice and put it in a basin and soak it in about three times the amount of water for about 10 hours. I soaked it at night, and I used it the next day, in principle, the longer the glutinous rice is soaked, the more thoroughly it is soaked, and when it is cooked, it will shorten the time and the softer the glutinous.

2: Wash the lotus root and use a peeling knife to peel off the outer skin.

3, cut a knife from the end of the lotus root, cut off the head do not throw. Rinse the lotus with a water pipe against the lotus hole several times until there is no sediment or black presence. Each root should be kept with the cut lotus head, corresponding to preservation. Lotus root try not to use the mud inside, because the part with black mud is more difficult to remove.

4, the glutinous rice along the hole of the lotus into the irrigation, you can use the water shower method to make the glutinous rice into the lotus as much as possible, and then pick up the lotus to the hard object on the pier, so that the glutinous rice can be filled, and then the water shower way to make the glutinous rice precipitate, so many times, in turn, the glutinous rice will be filled with the lotus. Try to fill each hole with glutinous rice.

5. Use a toothpick to connect the cut lotus root with the lotus, insert four to five toothpicks on each lotus, and pin it. Pin it with a toothpick to prevent the glutinous rice from leaking out, so that the cooked glutinous rice root is complete.

6: Wash the pressure cooker and add rock sugar, brown sugar and red yeast rice. Rock sugar increases sweetness, brown sugar increases flavor, red yeast rice adjusts color, otherwise the color will not be so rosy, red yeast rice is a natural food coloring, can be used with confidence.

7: Pour in an appropriate amount of water, so that you can wipe the lotus root. Put the lotus root into the pressure cooker and stack it in turn. The water should be added at one time, cooked at one time, and the lid should not be opened and added to the water in the middle.

8: Cover the lid, bring to a boil over high heat, reduce the heat and cook, start the timer after steaming the pressure cooker, turn off the heat after 40 minutes, until it cools naturally.

9: When the glutinous rice root is cool, take out the slices and plate them. When slicing, dip the knife in a little cold water, pay attention to the knife to be evenly used, do not chop the lotus root, cut the glutinous rice lotus slices to be slightly thicker, too thin, glutinous rice is easy to fall off, the lotus is softer and easier to chop.

10. Pour in osmanthus sauce evenly, and the osmanthus glutinous rice root is made. Osmanthus sauce can be selected from the finished product, which is more convenient and not expensive. If you use dried osmanthus flowers, you need to mix honey and sugar with an appropriate amount of water in a pot to boil, and then add dried osmanthus flowers to cook out the aroma, when the sugar juice is viscous. The viscosity can already be hung on the glutinous rice root.

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