What are the methods of making lotus root desserts?

Lotus root is a vegetable with a crispy and sweet taste. Compared with other vegetables and fruits, it is not suitable for making desserts, but lotus root made into desserts is still very delicious. Candied glutinous rice lotus root, candied lotus root, and osmanthus lotus root porridge are very good. If you are interested in lotus root desserts, you can take a good look at the content introduced today and follow the steps to make delicious lotus root desserts.

Rock Sugar Glutinous Rice Lotus Root

Ingredients: 80 grams of glutinous rice, 2 sections of lotus root, 60 grams of rock sugar, 50 grams of brown sugar, 3000 ml of water. Method: Soak the glutinous rice for half an hour; wash the lotus root and peel it. Cut one end of the lotus root and stuff the soaked glutinous rice into the hole. Don’t stuff it too tight, but use chopsticks to poke it down appropriately so that there are no holes. Then use toothpicks to fix the lotus root body and lid. Put it into the pressure cooker, add 5-6 times the amount of water, then add brown sugar and rock sugar. Crush the rock sugar and put it in, then try to stir it with chopsticks until the rock sugar and brown sugar are basically melted. After the sugar is completely melted, cover the lid, bring to a boil over high heat, then switch to medium heat and simmer for 40-50 minutes. Cut into slices before eating, pour some lotus root soup on it, and sprinkle some dried osmanthus flowers for decoration. You can also drizzle some honey on it. Tips: Choose lotus roots with large holes. Brown sugar is added for coloring, you can leave it out if you don’t like it. Rock sugar can also be replaced by white sugar, but the effect produced by rock sugar is better than that of white sugar. It is best to choose high heat when using the pressure cooker.

Sugared Lotus Root

Ingredients: 700g lotus root, 350g or more white sugar. Method: Cut the lotus root into pieces about 0.7 cm thick, soak it in water and wash off some of the starch. Bring a pot of water to a boil, add the lotus root and blanch until the lotus root is cooked. Rinse with cold water, continue to wash off the starch on the surface, and drain. Coat the drained lotus root with sugar and refrigerate overnight. Pour the lotus root that has been refrigerated overnight into a non-stick pan and bring to a boil over high heat, stirring constantly. Bring to a boil, then lower the heat and simmer slowly, stirring frequently to allow the lotus root and sugar to be heated evenly. Cook until the sugar in the pot becomes sticky and stringy, and there is a circle of obvious sugar crystals on the edge of the pot, then turn off the heat. Pour the lotus root into a clean, water-free and oil-free stainless steel basin, and stir-fry it constantly with chopsticks. When the frosting of the lotus root is precipitated, you can shake the basin directly, and the frosting of the lotus root will become more and more obvious. After cooling, seal and store. Tips: It will be easier to cook lotus root successfully if you add more sugar.

Pear lotus root juice

Ingredients: one pear, one lotus root, 100ml pure water, one tablespoon honey. Method: Peel and core the pears, and cut into small pieces; peel the lotus root and cut into small pieces. Put the processed pears and lotus roots into a juicer, pour in 100 ml of pure water, and blend until smooth. After blending the pear and lotus root juice, filter it with gauze or a sieve. Tips: The ratio of pear to lotus root can be arbitrary. Of course, it will taste better with more pears. The amount of honey depends on personal preference, and you can even leave it out if you don’t like sweet. Be quick when handling lotus root, otherwise it will turn black. Or you can soak the cut lotus root in water with a few drops of white vinegar to effectively prevent it from turning black.