Glutinous Rice and Lotus Root Porridge

How much do you know about glutinous rice and fresh lotus root porridge? Let me give you a detailed introduction.

Glutinous Rice and Lotus Root Porridge

Ingredients for glutinous rice and fresh lotus root porridge

Lotus root, glutinous rice, jujube, brown sugar, osmanthus, honey

How to make glutinous rice and lotus root porridge

1. Wash the glutinous rice and soak it in clean water for 2 hours, drain and set aside;

2. Wash and peel the lotus root, cut it 2-3 cm from the top to expose the hole, and keep the cut section as the lid;

3. Stuff the glutinous rice into the holes of the lotus root, and use chopsticks to stuff the glutinous rice tightly. After the holes are filled, cover the cut lotus root and fix it tightly with toothpicks to ensure that it will not fall off;

4. Prepare a pot of water that covers the lotus root, add two spoons of brown sugar and a few jujubes, bring to a boil over high heat, then turn to low heat (keep the pot boiling) and simmer for 1 hour;

5. Take out the cooked lotus root, remove the toothpick, slice it, drizzle it with honey (or condensed milk) and sprinkle with osmanthus (I didn’t sprinkle it) and you can eat it.

Tips:

1. The cut lotus root must be fixed firmly with a toothpick, otherwise it will fall apart easily during cooking and the glutinous rice will fall out. 2. It is best to add enough water to cook the lotus root at once. If there is too little water, the pot will dry out before the lotus root is cooked.

3. There are some requirements for selecting lotus roots. You should choose lotus roots with regular appearance so that it will be easier to stuff rice into the holes of the lotus roots.

4. When processing lotus roots, you should be careful not to use iron tools such as iron knives, iron pots, and iron shovels, so as to prevent the lotus roots from turning black and looking bad.