Osmanthus glutinous rice lotus root, also known as honey glutinous rice lotus root, is one of the characteristic traditional points in jiangnan region. The lotus root is filled with raw glutinous rice with osmanthus sauce. It is a unique Chinese dessert in the traditional dishes in jiangnan region. Hangzhou sweet-scented osmanthus glutinous rice lotus root soft and sweet, west lake lotus root is the best of the lotus root, the same famous nanjing sweet-scented osmanthus honey lotus root and sweet-scented osmanthus sugar taro seedlings, plum blossom cake, red bean wine small round son together known as jinling nanjing four most human flavor street snacks.

The ingredients

Main ingredients: lotus root, glutinous rice

Auxiliary material: sugar sweet-scented osmanthus

Seasoning: honey, sugar, baking soda

Main ingredients:

A, osmanthus

Chinese medicine, osmanthus has a good medicinal value. The ancients said that the laurel for the long hundred medicine, so with osmanthus brewing wine can achieve the effect of "drink life thousand years". Osmanthus flower sex is warm, flavour is pungent, enter lung, large intestine via, fry soup, infuse tea or soak wine to take internally, have warm medium dispersive cold, warm stomach is analgesic, the effect that dissipates phlegm to dispersive desilting, phlegm drinks cough and asthma, haemorrhoid, dysentery, meridian close abdominal pain has certain curative effect. Tea nature warm, warm spleen and stomach, digestion, can promote appetite; Brown sugar is beneficial to qi and blood, invigorate spleen and warm stomach, drive wind away cold, activate blood circulation and remove silt, especially suitable for puerpera, children and anemia. Accordingly, the person with deficient cold of spleen and stomach and weak function of spleen and stomach can drink sweet-scented osmanthus tea to warm the stomach appropriately. However, it is not suitable for people with stomach burning and pain, dry mouth, hunger but no desire to eat, yellow urine and sticky stool.

Flower: loose cold break knot, reduce phlegm to cough. For toothache, expectoration of phlegm, abdominal pain.

2 fruit: warm stomach, flat liver, scattered cold. Used for cold and weak stomach pain.

3 roots: dispelling wind and dampness, dispersing cold. For rheumatism muscles and bones pain, lumbago, kidney toothache.

Second, the lotus root

Lotus root, also known as lotus root, is a water lily family plants, lotus root. It is large, knotty, with tubular holes in the middle, and is joined by a wire when broken. Lotus root is slightly sweet and crisp. It can be eaten raw or cooked. Moreover, it has high medicinal value. Made of lotus root powder, it can eliminate food and diarrhea, promote appetite and clear heat, nourish and nourish, and prevent internal bleeding.

Water 77.9 g, protein 1.0 g, lipid protection 0.1 g, carbohydrate 19.8 g, calories 84 kcal, crude fiber 0.5 g, ash 0.7 g, calcium 19 mg, phosphorus 51 mg, iron 0.5 mg, carotene 0.02 mg, thiamine 0.11 mg, riboflavin 0.04 mg, niacin 0.4 mg, ascorbic acid 25 mg.

1 lotus root contains starch, protein, aspartame, vitamin C and oxidase components, sugar content is also very high, raw eat fresh lotus root can clear heat and relieve trouble, thirst and vomiting; If fresh lotus root is pressed for juice, its effect is even more powerful. Cooked lotus root has a sweet and warm taste, which can strengthen the spleen and appetite, benefit the blood and nourish the heart. Therefore, it mainly nourishes the five zang-organs, and has the effect of digestion, thirst quenching and muscle building.

Lotus root slice lotus root also has medicinal value, raw food can clear heat embellish lung, cool blood line blood stasis; Cooked to eat spleen appetizer, anti - diarrhea solid essence. Old people often eat lotus root, can be adjusted in the appetizer, blood tonic marrow, calm the spirit and brain, has the effect of prolonging life.

The autumn season is the time when fresh lotus root should be in the market. Fresh lotus root in addition to containing a large number of carbohydrates, protein and a variety of vitamins and minerals content is also very rich.

Three, glutinous rice,

Glutinous rice is a kind of glutinous rice without its shell. It is called glutinous rice in south China and jiangmi in north China. It is the main raw material for making sticky snacks, such as rice dumplings, eight treasure porridge and various desserts. Glutinous rice is also the main raw material for brewing rice wine (sweet rice wine).

Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch.

2 warm and strong food, with tonic qi, spleen and stomach, stop the effect of sweating, poor appetite, abdominal distension diarrhea has a certain role in relieving.

It is suitable for people with body asthenia, night sweats, excessive sweating, blood asthenia, dizziness, spleen asthenia and diarrhea.

Practice:

1. Wash the glutinous rice and soak it for about 1 hour.

2.Drain and set aside.

3. Peel fresh lotus root and rinse.

4. One end should be cut diagonally and the lotus root tip should be reserved.

5. Pour glutinous rice into the lotus root hole.

6. After filling, cover the cut lotus root tip on the original incision and fix it with a toothpick.

7. Put lotus root in a pot, add baking soda, add water and boil until done. Remove and pour out the baking soda.

8 the original pot on the fire, add water, sugar, sugar osmanthus.

9. Put the lotus root on high heat and boil it over medium heat until it is crisp. Remove the lotus root.

10. Cool and cut into pieces and serve on a plate.

11 another pot, add the original boiled lotus root soup, burn until thick is honey-juice shape, pouring on the lotus root slice.

12. Finally, drizzle with honey.

Tip:

1. The glutinous rice root should be made with the lotus root with both ends intact and the body of the lotus root enlarged. Only in this way can the hole of the lotus root be free from dirt and the glutinous rice be filled with more.

2.The millet is light, so the glutinous rice will not fall down by itself, so you need to push the rice into the hole with the help of chopsticks, pestle to the end, each hole should be stuffed tightly.

3. The water for cooking lotus root should not be too much, and the lotus root can not be overcooked. After the water in the middle is less, the lotus root should be turned over constantly, so that the sugar juice can be immersed more evenly.

4. Lotus root is well cooked, but cannot be cut when it is hot. It is easy to break. It can't be cold, it can't be delicious. Lotus root will be taken out, slightly airing to not hot when cut into pieces, eat while it is hot, most is fragrant waxy.

5. The knife for lotus root cutting should be thin enough and fast enough, and the cutting action should be clean. One knife is one knife, and never drag the water down, otherwise, the sticky rice in the lotus root hole will be brought out by the knife.

6. The sweetness of glutinous rice lotus root, relying on the slow fire will be cooked into the soup, the sweet between the intention or not, and will not cover up the original fragrance of lotus root. This practice, pay attention to is a patient, so do not recommend pressure cooker.