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The dessert method of lotus root is unique, with glutinous rice and slow stew, rich in dietary fiber, sweet and glutinous
"Summary: Pay attention to the taste of food, 6 in the morning and 6 in the evening, and take you to learn more stories, knowledge and skills related to food."
Osmanthus glutinous rice lotus, a traditional delicacy exuding a strong Jiangnan style, it is not only popular in East China, but also has won the favor of food lovers all over the country with its unique flavor and profound cultural heritage. The history of this dish can be traced back to the Song Dynasty, when the water towns in the south of the Yangtze River were connected with lotus ponds and fragrant osmanthus flowers.
In Chinese culture, osmanthus symbolizes wealth and good fortune, while lotus root is often used as a metaphor for the deep affection between husband and wife or lovers because of its "lianli" form. Whenever the autumn breeze is cool and the osmanthus flowers are fragrant, people will make this osmanthus glutinous rice root to celebrate reunion and happiness. Its flavor is characterized by the combination of the soft glutinous rice and the crispness of the lotus root, coupled with the sweetness of osmanthus flowers, which makes people have an endless aftertaste.
I remember when I was a child, every Mid-Autumn Festival, my grandmother would always make this osmanthus glutinous rice lotus with her own hands. At that time, I always gathered around the stove, watching my grandmother stuff the glutinous rice into the lotus root hole little by little, and then put the lotus root into the osmanthus syrup and simmer it slowly. The sweet smell is still fresh in my memory, as if the warmth of home and the joy of the festival are condensed in this dish.
Cooking preparation: Main ingredients: 2 knots of fresh lotus root (about 500 grams), 200 grams of glutinous rice. Excipients: 5 grams of dried osmanthus, 10 red dates. Seasoning: 100 grams of rock sugar, 50 grams of brown sugar, appropriate amount of water. Nutritional information: Lotus root is rich in dietary fiber and trace elements, which help digestion; Glutinous rice is rich in carbohydrates and provides energy. Ingredients substitute scheme: if there is no dried osmanthus, you can use fresh osmanthus instead; If there are no red dates, you can choose other dried fruits such as raisins.
Cooking in detail:
1: Soak the glutinous rice for 4 hours in advance to allow it to absorb water and expand.
2) Wash and peel the lotus root, cut one end as a lid, fill the soaked glutinous rice into the lotus root hole, and fix the lid with a bamboo skewer.
3: Add enough water to the pot, add the filled lotus root, add red dates and rock sugar, bring to a boil over high heat, turn to low heat and simmer for 1 hour.
4) Add brown sugar and dried osmanthus and continue to simmer for 30 minutes to allow the aroma of osmanthus to fully penetrate.
5: Take out the lotus root, let it cool and slice it, and arrange on a plate.
6: Continue to boil the remaining sugar water in the pot until thick, use it as a topping, and pour it over the lotus root slices.
7: Finally, sprinkle some dried osmanthus flowers as a garnish and serve.
Cooking tips:
- Glutinous rice needs to be soaked in advance to shorten the cooking time and ensure that the glutinous rice is cooked thoroughly.
- When filling glutinous rice, you can use chopsticks to make sure that every lotus root hole is filled.
- Use a bamboo skewer to secure the lotus root lid to prevent the glutinous rice from spilling during cooking.
- During the slow cooking process, pay attention to the amount of water, add it at the right time, and avoid dry pots.
Cooking quiz: Q1: What if the glutinous rice doesn't completely fill the lotus root holes? A1: You can increase the amount of glutinous rice appropriately to ensure that each hole is filled, so that the glutinous rice lotus root will be fuller.
Q2: What should I do if the lotus root cracks during cooking? A2: Choose fresh and tightly textured lotus roots, control the heat when cooking, and avoid using too much heat.
Q3: What should I do if the sugar water is not boiled until thick? A3: You can continue to simmer over low heat until the sugar water becomes thick, or add rock sugar to increase the concentration of the sugar water.
Q4: What should I do if the aroma of osmanthus is not strong enough? A4: Dried osmanthus can be added several times during cooking, or fresh osmanthus can be used to enhance the aroma.
Share 4 dishes related to this cuisine:
- Osmanthus Sugar Lotus Root Slice Introduction: With osmanthus and sugar water as the main seasoning, it is simple and fast, and is suitable as a dessert after a meal. Ingredients: lotus root, rock sugar, dried osmanthus. Flavor characteristics: sweet and delicious, with a strong aroma of osmanthus. Cooking steps: Similar to osmanthus glutinous rice lotus, but without filling in glutinous rice.
- Lotus root pork rib soup Introduction: Rich in nutrition, suitable for autumn and winter consumption, with a good nourishing effect. Ingredients: lotus root, pork ribs, ginger slices, green onions. Flavor characteristics: The soup is clear in color, delicious in taste, and the lotus root is crisp. Cooking steps:1. Blanch the pork ribs to remove the smell; 2. Cut the lotus root into cubes; 3. Put the pork ribs and lotus root in a pot and add water; 4. Bring to a boil over high heat, then turn to low heat and simmer; 5. Simmer until the ribs are cooked through, season with salt.
- Sweet and sour lotus root slices Introduction: Sweet and sour, bright red in color, is an appetizing appetizer. Ingredients: lotus root, sugar, white vinegar, tomato paste. Flavor characteristics: moderate sweet and sour, crisp taste. Cooking steps:1. Slice the lotus root and blanch it; 2. Mix sweet and sour sauce; 3. Put the lotus root slices in the sweet and sour sauce and stir-fry; 4. Add tomato paste to enhance the color; 5. Stir-fry evenly and remove from the pan.
- Chicken stew with lotus root Introduction: The deliciousness of the chicken and the crispness of the lotus root are perfectly combined, and it is rich in nutrients. Ingredients: lotus root, chicken, ginger slices, cooking wine. Flavor characteristics: The chicken is tender and smooth, and the lotus root absorbs the essence of the chicken, making it more delicious. Cooking steps:1. Cut the chicken into cubes and blanch to remove the smell; 2. Cut the lotus root into cubes; 3. Put the chicken and lotus root in a pot, add water and seasoning; 4. Bring to a boil over high heat, then turn to low heat and simmer; 5. Simmer until the chicken is cooked through, season with salt.
Because of its low-calorie and high-fiber properties, lotus root is a good choice for weight loss. When cooking, the addition of sugar can be reduced in moderation to reduce calorie intake. At the same time, it is recommended to combine it with other low-calorie ingredients, such as vegetables, tofu, etc., to make a variety of slimming meals.
In the process of making osmanthus glutinous rice lotus, everyone has their own unique insights and skills. Feel free to share your cooking tips in the comments section or suggest improvements to this recipe so that we can explore more delicious possibilities together.