What is this, lotus root or something? I'm sorry, but I'm not sure if I'm going to be able to make it.

Practices vary slightly from place to place, but the lotus root, glutinous rice are there, other ingredients vary from place to place

One of the practices is as follows:

Materials:

Lotus root: 1 section, glutinous rice: the right amount, brown sugar: 45 grams, cinnamon honey: 30 ml

Steps:

Steps:

1. Remove one end of the lotus root section (lotus root section reserved for use), so that the lotus root holes exposed, and then wash the hole sediment, drain the water, rock sugar smashed for use.

2. Glutinous rice washed, dried water, by the cut of the lotus root into the glutinous rice, bamboo chopsticks will be the end of the plug tightly, and then in the cut, will be cut off the lotus root joints closed, and then small bamboo skewers tightly, to prevent leakage of rice.

3. With a casserole or copper pot (do not use an iron pot, otherwise it will affect the quality), first filled with rice lotus root, and then put into the water, to the extent that the water did not exceed the lotus root, boiling on the fire after turning to a small fire to cook, to be cooked to the lotus root into the fifty percent of the heat, add a little alkali, and continue to cook to the lotus root has changed to red when taken out to dry and cool.

4. With a buckle bowl pad put net oil a piece of the lotus root peeled, cut off the two parts, cut into 1.5 cm thick round cake buckle into the bowl

Inside, into the sugar, rock sugar, cinnamon sugar, cover the net oil on the cage steaming to the sugar completely dissolved when removed, remove the net oil residue and cinnamon dregs, flip flop pan, and then remove the face of the network of oil residue into the.

Hints:

1, fill into the root of the empty rice do not fill too solid, because the rice is cooked to expand.

2, the water to cook the lotus root should not be too much, if more, you can add cinnamon honey before pouring out some, can be the lotus root did not pass can.