On August 26, 2016, "Jiang Mi is filled in the lotus air, and the new steaming is called to sell the west and east." Cut into pieces of beads inlaid with jade, sweet and rotten and suitable for sophistication and child. "Yandu Small Food Miscellaneous Songs".
In the memory of old Beijingers, the summer heat is always accompanied by a variety of summer snacks, of which Jiang mi lotus is one. Hear the vendor "Jiang Mi Oh - Lotus!" With the sound of shouting, the children were about to wake up from their naps. They went out in groups of three or five, blowing a cool breeze on the Shicha Sea, and under the shade of willow trees, the vendors selling river rice lotus had already set up stalls. I saw that on the case were small bowls of rice lotus and stacks, and the jars and dishes contained gold cakes, green plums, osmanthus juice and other condiments. When the diners came, the vendors used small bowls to fill the sliced lotus, sprinkled with golden cakes and green plums on the surface, and finally dripped with a layer of osmanthus nectar juice with a small spoon, and the cool and refreshing taste was eaten once and remembered the next time. It is said that the court nobles also like to eat this rice lotus in the summer, and the brother of the Qing Emperor Puyi once wrote an article for this summer dessert, saying that "this dish is nearly a fake dim sum, and every summer, Beijing sells this food everywhere."
However, the rice lotus vendors on the Shicha Sea have long been a thing of memory. Now, it's not easy to find an authentic old Beijing flavored rice root. The person in charge of a large catering group told me that now whether it is Lu cuisine, Huaiyang cuisine and other flavors of the restaurant, many of them have similar to the rice lotus, but not exactly the same as the taste of old Beijing.
I specifically consulted an old Mr. Feng in Beijing, who told me that there are no sellers of the kind of rice lotus that I used to have, and if you really want to eat it, you can make it at home. When making it, it is necessary to soak the rice, that is, glutinous rice, in water for two or three hours, and then wash and cut off the white lotus root at both ends for later. Then pour the rice into the eyes of the lotus root, and take the chopsticks and pestle, so that it can be steamed in the pot. The steaming time is about 20 minutes, and you can poke it with chopsticks. After the pan is drizzled with sugar osmanthus flowers, sliced to cool, and then sprinkled with sugar to eat. Sun Wenwen j192 text and picture
The raw materials of jiang rice lotus can be bought in the market, the best white lotus root, the price is four or five yuan a catty; rice can be used with ordinary glutinous rice; sugar osmanthus supermarket is sold, the price is about 20 yuan a bottle. Do not throw away the lotus slices after cutting off both ends, you can use a toothpick to insert them to keep the lotus in its original state. When filling river rice, you can use a small spoon to irrigate the lotus with the rice, and use the power of the water flow to fill the lotus.