Original Click on the star on the right gourmet table
In the past two days, the osmanthus flowers in Shanghai have bloomed, and the city is full of refreshing osmanthus fragrance. There are several osmanthus trees downstairs in Taitai, and every day I go out to look at the osmanthus flowers in a place, smell the fragrance of flowers, and the mood is particularly good.
As soon as the mood was good, I started to think about using osmanthus flowers to cook again. This thought came to mind a wonderful seasonal dish, just use osmanthus flowers and seasonal lotus roots to make a osmanthus sugar lotus that adults and children love to eat!
Osmanthus and lotus are seasonal ingredients, osmanthus can detoxify and warm the stomach, while lotus spleen is appetizing, and glutinous rice is warm and nourishing. Recently, the temperature has begun to drop, and the stomach is prone to colds and causes various discomforts, these three ingredients are good for the stomach, and they are the best stomach protection dishes.
Wash the glutinous rice and soak it for more than 2 hours.
Fresh lotus root washed and peeled, difficult places can be helped with a knife.
Cut a small piece from one end and mix the sugar in the glutinous rice.
Using chopsticks to assist in pouring glutinous rice into the lotus root requires a certain amount of patience.
The cut piece is also poured into the glutinous rice, covered and fixed with a toothpick, and the toothpick can be patted deep with a knife to ensure that the sealing does not leak out of the glutinous rice.
Put the lotus root into the pressure cooker and add water to the lotus root. Add red yeast rice, rock sugar and osmanthus flowers to an appropriate amount and press in a pressure cooker for 20 minutes. If you do not use a pressure cooker, you need to cook on low heat for about 2 hours, and the chopsticks can be inserted smoothly to indicate that it is cooked.
Remove from the scoop in a dense bag and immerse in ice water to cool. It is normal if the "lid" of the lotus root is separated, because the glutinous rice will swell after being boiled, and the glutinous rice will hardly be stained. If the staining is severe, the toothpick is not inserted (but does not affect consumption).
If you don't want to separate the "lid", the glutinous rice can be soaked overnight in advance to allow it to fully absorb the water, so that the glutinous rice can be boiled and expand less.
After cooling, remove the lotus root, dip the knife in hot water and slice it to prevent sticking to the knife. Cut the cutting board carefully from raw and cooked, scrape off the excess glutinous rice with a knife, and cut into thick slices or other shapes you like.
Finally, pour the sugar osmanthus flowers, and a beautiful and delicious osmanthus sugar lotus is completed. If you can't buy sugar osmanthus flowers, you can use fresh osmanthus or dried osmanthus flowers, add rock sugar and water to boil themselves.
Finally, I will teach you how to choose a lotus root. Lotus has seven holes and nine holes of lotus, seven holes of lotus grow thick and short, the taste is powdery. The nine-hole lotus root is slender and has a crisp taste. There are also some areas where there will be varieties such as ten-hole lotus and eleven-hole lotus.
Don't be big, in fact, before the frost falls, no matter what kind of lotus taste is crisp, and after the frost falls, it is sticky. So we do osmanthus sugar lotus, more importantly, choose a thick and short hole, good sealing lotus. This kind of lotus is convenient for filling glutinous rice and has a clean and mud-free interior.
Osmanthus flowers have a short flowering period, so hurry up and learn to make this sweet dish at home to watch this stomach-protecting dish.
Text | taro
Figure | Zhong Heng