Is it better to steam or boil lotus root stuffed with glutinous rice? How to make lotus root stuffed with glutinous rice delicious?

We all know that lotus root is a popular food in autumn and winter. It is rich in nutrients and can be eaten in a variety of ways. Lotus root stuffed with glutinous rice is a very special way to eat it. There are certain rules for making lotus root stuffed with glutinous rice. So how to make lotus root stuffed with glutinous rice delicious? Let's take a closer look!

Is it better to boil or steam the lotus root?

It is better to cook the glutinous rice lotus root for several reasons:

①Easier to taste

Before stuffing the lotus root into the glutinous rice, it is not seasoned. Instead, it is boiled in water and slowly cooked. Then, rock sugar, brown sugar or red dates and other ingredients are added to allow the lotus root and glutinous rice to slowly absorb the flavors. This is the process of making osmanthus glutinous rice and lotus root. If it is steamed instead, it will not be convenient for the lotus root and glutinous rice to absorb the flavors.

②Easy to color

Lotus root is easier to color when boiled in water, because brown sugar can be added during the boiling process. The brown sugar water will make the lotus root gradually turn into a rosy color. This kind of glutinous rice lotus root has beautiful color and looks more appetizing.

③Easier to mature

Whether it is glutinous rice or lotus root, boiling it in water will make it easier to cook and have a softer and more glutinous texture.

What kind of lotus root is delicious when stuffed with glutinous rice?

It is best to choose lotus root noodles.

It is best to choose old lotus roots in autumn and winter. The skin of this kind of lotus root is pink-brown, the shape is thick, and the pores are not easy to get dirty. After being cooked, it has a soft and glutinous texture. The lotus root with a slender shape and white color is a crispy lotus root, which has a crisper and tender texture. It is not suitable for making glutinous rice lotus root, but is more suitable for cold salad and stir-fry.

Tips for making lotus root stuffed with glutinous rice

1. If you add sugar or no seasoning, the soup will be white when cooked (it may also be red when the soup is dry). If you want a better color, you can add brown sugar or red yeast rice powder to the water, so that the color will be better.

2. You can add red dates, wolfberries, etc. to increase the flavor

Ingredients such as red dates and wolfberries can be cooked with glutinous rice and lotus root, but they should be added 30 minutes before serving.

3. Turn the lotus root over during cooking

This allows the yeast to be evenly coated with the sugar juice, making the color and taste more uniform.

4. Let it cool slightly before cutting

Do not cut the glutinous rice lotus root when it is just out of the pot. Let it cool down a little before cutting. Firstly, it will not be hot to the touch. Secondly, the lotus root will break easily if cut while it is hot. Also, use a sharp knife when cutting. It is best to stick some oil or water on the blade to prevent the glutinous rice from being brought out.

How to make lotus root stuffed with glutinous rice

Required ingredients and ingredients:

2 lotus roots, 300g glutinous rice, appropriate amount of brown sugar (add according to taste), 30g osmanthus honey, water

Production process:

The first step is to peel and clean the lotus root, and soak the glutinous rice in clean water for 2 hours. (--Note that you should choose lotus roots with both ends intact to prevent the rice from leaking.)

The second step is to cut the lotus root from one end, not the middle. Cut off the stem but leave the large hole exposed. Do not throw away the stem, save it for later use.

Step 3: Take out the soaked glutinous rice and stuff it into the hole of the lotus root. You can use chopsticks to help. (--Note: Don't stuff the glutinous rice too tightly. Leave a little space for the glutinous rice to expand.)

Step 4: Use toothpicks to fix the two lotus roots together. (--Note that they must be nailed firmly, and there should not be too much distance or gap between the lotus roots.)

Step 5. Put enough water to cover the lotus root in the pot, then put the lotus root in. Bring to a boil over high heat, then simmer over low heat for 1 hour. Add brown sugar, white sugar and sugar osmanthus and continue to simmer for about 30 minutes to 1 hour.

Step 6. Slice the cooked glutinous rice lotus root, pour the original lotus root soup on it, and then pour a spoonful of sugar osmanthus on it.