lit. the night is still and the spring hills are empty
It is also a good time of the autumn season when the city is full of the fragrance of osmanthus flowers, and this aroma inevitably reminds people of the cold dishes of Jiangsu and Zhejiang sugar lotus root –
And that’s how we got this cold dish tonight.
yellow rock candy
dried osmanthus flowers
|appropriate amount of gram|
How to make sweet lotus root
Soak the glutinous rice in water for 2 hours, then drain the water and reserve. Knuckle length lotus root, cut off and this to make a cover, do not discard. Then stuff the drained glutinous rice into the lotus root.
Stuff the lid and secure it with a toothpick.
Add 3,000 grams of water (the amount of water must cover the lotus root), brown sugar and brown sugar, melt the sugar over high heat, add the stuffed lotus root, bring to a boil again, and simmer over medium-low heat for about 40-50 minutes.
When the time is up, turn off the heat, sprinkle in the dried cinnamon, and continue to simmer, covered, for a few moments.
Drain the whole lotus root and pour it into an airtight lunch box with the simmering sugar sauce and leave it in the fridge overnight.
The next day, remove the sugar lotus root from the lunch box, slice and serve, then pour the lotus root syrup into a small pot and simmer until thickened.
Pour the simmered osmanthus syrup over the sweet lotus root and garnish with some dried osmanthus flowers.
If you don’t finish the lotus root in one meal, put it in a lunch box with syrup and put it in the fridge.