Autumn health small dessert: osmanthus glutinous rice root, simple to make, sweet but not greasy
Text/Aurora
In the golden autumn of October, the fragrance of dangui wafts, accompanied by the autumn wind is a cluster of young yellow elves, osmanthus flowers, as a kind of flower that can be used, not only beautiful appearance, but also an autumn delicacy. The osmanthus itself smells fragrant, itself can make spices, and many perfumes also extract the aroma of osmanthus flowers, which is welcomed by people. Not only that, the osmanthus flower has more phlegm to moisten the lungs, cough and warm the effect, so autumn is the season to collect osmanthus flowers, not only that, but also because of the fragrant smell of the osmanthus itself, people will also use it to make sweet osmanthus sauce, the entrance to melt the osmanthus cake or fragrant osmanthus wine, are a different taste. Not only flowers, different parts of osmanthus play its various roles in different seasons, it can be said that osmanthus is a treasure all over the body.
In the cold autumn, a cup of warm osmanthus wine fully dispels the cold of the autumn wind, a stack of good osmanthus cakes in one bite down the lips and teeth, sweet but not greasy, a spoonful of sweet osmanthus nectar poured on other pastries can also add a hint of taste. Speaking of osmanthus flowers, in addition to its own variety of products, many foods will also have its figure, mostly the types of desserts, of which the most famous in autumn is the osmanthus glutinous rice root. Osmanthus cough and phlegm effect, glutinous rice stomach warming effect and the lotus itself to clear the heat to the advantages of fire, it can be said that the therapeutic value of the whole dish to the limit, the sweetness of the lotus slices with the soft glutinous rice, combined with the fragrance of osmanthus sauce, all make this dish become more tasteful, today let us learn this autumn nourishing food - osmanthus glutinous rice lotus fast hand method.
Osmanthus glutinous rice root
Ingredients: 300g glutinous rice, 1 lotus root (coarser complete lotus root), 50g brown sugar, 20g rock sugar, 6 red dates, 30g dried osmanthus (if you don't have it, you can choose osmanthus nectar).
Cooking steps:
Step 1: Rinse the glutinous rice with water several times until the water is not turbid and then add water to continue soaking for about half an hour. (You can also soak one night in advance)
Step 2: Choose a thicker lotus root, wash it, peel it, and cut the top of one end for later.
Step 3: Fill the soaked glutinous rice into the hole of the lotus root, which can be assisted by chopsticks to fill it firmly to ensure that each hole is stuffed with glutinous rice.
Step 4: After filling the glutinous rice with compaction, put the cut top back and fix it with a toothpick.
Step 5: Put the lotus root filled with glutinous rice into a pressure cooker, put the lotus root in water, add the clean dates, brown sugar and rock sugar and cook for half an hour.
Step 6: Wait until the pressure of the pressure cooker is restored, open the lid, cut the boiled lotus root into thick slices, leave some water for boiling lotus root to continue to boil and open into the dried osmanthus flowers, boil until the thick sauce, drizzle on the lotus slices, and finally sprinkle some dried osmanthus flowers to decorate.
Tips:
1. Glutinous rice can also be soaked one night in advance, so that it can be used directly the next day.
2. Lotus root must be selected thicker, so that the hole is also relatively large and convenient to fill glutinous rice, to choose a complete lotus knot, do not choose the middle disconnection.
3. Brown sugar is to make the lotus root boil out of the pink effect, you can also use rock sugar directly.
4. Dried osmanthus can also be replaced by osmanthus nectar, if you put osmanthus nectar to reduce the amount of other sugars, the lotus root itself is sweet, so too much sugar will destroy the taste of the whole dish.