The most critical method of this dish is to boil, and the lotus root must be boiled until it is soft and glutinous.

So in order to be able to cook the lotus root deliciously, Xu Zhuo specially brought a casserole over.

Of course, whether a dish is good or not, it is not enough to have a casserole, you have to pay attention to it from the beginning, only in this way, when the finished product comes out of the pot, it will become delicious.

For example, now, Xu Zhuo is holding a kitchen knife and carefully peeling this short and thick lotus root.

To make this dish, you need to use an older lotus root, which is the kind that grows coarsely, because of the long growth cycle, the starch content in this lotus root is higher, and the taste is softer and glutinous.

And the kind of lotus root that is made into cold vegetables, if you make glutinous rice root, the taste will be almost meaningless, because it is too tender, and the starch content is also low, so there is no taste of this old lotus root at all.

However, the old lotus root mentioned here is the kind of lotus root that has grown for a long time, not the old lotus root that has not been sold on the vegetable stall for a long time and has a black surface color.

To make glutinous rice root, you need to peel it, but before peeling, you must first clean the lotus root, and also check whether the lotus root has broken skin and broken places.

If there is, then it can't be used, because the sludge is often poured into the lotus root along this kind of place, and if you use this lotus root to make glutinous rice root, it will not only taste unpalatable, but also have a strong fishy smell of the sludge.

In terms of Xu Zhuo's current knife work, there is no difficulty in peeling the skin at all, and he can even cut out flowers.

For example, now, when he is cooking, several videographers come to shoot, after all, this is also an internal activity of the company, and he has to leave video data.

In the future, when the corporate culture is promoted, these materials are the most powerful evidence.

At this time, in front of several cameramen, Xu Zhuo played with flower work, he held the lotus root in one hand, held a thin slicing knife in the other, and began to peel one end of the lotus root.

He did not peel the skin straight, but directly turned it in a circle along one end, from one end to the other, and the lotus root skin was not broken at all.

This technique is the same as peeling an apple, except that the lotus root is significantly more difficult than that of an apple.

Not only is the lotus root too long, but also because the lotus root has a high starch content and the skin is not crispy, so it takes more effort to peel it off.

This hand made several cameramen full of surprise, and they didn't expect Xu Zhuo's knife work to come to this point.

If this is posted on the Internet, it will definitely receive countless likes.

After peeling all the lotus roots, Xu Zhuo cleaned them again, and then brought the glutinous rice from the store.

To make the dish of osmanthus glutinous rice lotus, it is best to use round glutinous rice, so that it is easy to put it in when it is loaded into the lotus root, if it is long glutinous rice, it is easy to get stuck.

And before loading, it is necessary to soak the glutinous rice for three hours, so that the glutinous rice will be delicious, so that it will not be pinched due to lack of moisture.

The glutinous rice used by Xu Zhuo is soaked in the dessert department of the restaurant, and it can be used at any time, and there is no need to soak it at all.

However, after he poured the glutinous rice into the basin, he still poured some water into the glutinous rice, which was not much, about a bowl.

The purpose of pouring water is to make these soaked glutinous rice more slippery, so that when you put it into the lotus root eye, it will be better and will not stick to the lotus root eye wall.

After pouring the water, Xu Zhuo reached out and stirred a few times in the basin to let the water and glutinous rice stir evenly.

Next, he brought the washed lotus roots and prepared to fill them with glutinous rice.

To put glutinous rice into the lotus root, you need to cut the lotus root first.

However, the choice of incision is also particular, after all, after cutting the lotus root and filling the glutinous rice, it has to be regrouped together, if the incision part is not right, it is difficult to reassemble together.

For example, if you cut it in the middle, it will be difficult and wasteful.

But it's not good to be too close to the head, too close to the head, the lotus root eye is relatively small, and it is difficult to put glutinous rice in, and even if it can be packed, it is easy to clog inside.

Therefore, the most suitable place to cut should be about three or four centimeters away from the end of the lotus root.

This is the part of the lotus root that becomes thicker and larger, and it is easier to put glutinous rice into it, and after the glutinous rice is installed, it is easier to fix the cut lotus root head to its original position.

Xu Zhuo used a kitchen knife to cut off the head of the lotus root three or four centimeters behind the head of the lotus root.

After cutting it off, he didn't rush to fill it with glutinous rice, but first turned the lotus root upside down and gently knocked it a few times, and at the same time smelled the smell of the incision.

The reason why this is done is to prevent mud from in the lotus root eyes, so knock twice to see if you can knock out the mud, and then smell the smell to see if there is the fishy smell of sludge.

After making sure that the lotus root was clean, Xu Zhuo began to fill it with the soaked glutinous rice.

He placed the lotus root vertically in the basin containing the glutinous rice, and then grabbed a handful of glutinous rice and stuffed it into the lotus root, and gently knocked the lotus root while stuffing it, so that the glutinous rice could fall to the innermost part faster.

When he couldn't fit in the lotus root, Xu Zhuo took chopsticks and inserted them into each lotus root eye to see if it was really plugged or stuck in the middle.

After making sure that all the glutinous rice in the lotus root eyes was stuffed firmly, Xu Zhuo took the lotus root head that had just been cut off, and brought a box of toothpicks to start fixing the lotus root head.

The cut off lotus root head must be put back and fixed, otherwise when the lotus root is cooked, the glutinous rice inside will gush out, causing the lotus root to hollow out.

Then this dish can be considered blind.

Fixing the lotus root head also requires skill, and you have to insert the toothpick diagonally along the lotus root head, so that the lotus root head and the lotus root can be firmly combined.

If it is not fixed and firm, the lotus root will become soft and waxy after a long time of cooking, and the original fixed part may fall off.

And the glutinous rice in the eyes of the lotus root will also swell because it is ripe, thus opening the lotus root's head.

Xu Zhuo inserted a circle of toothpicks diagonally on the head of the lotus root, and only after making sure that it would not crack, did he put the lotus root back into the water to soak.

This step is also to let the water fill the pores in the lotus root eyes, so as not to make the glutinous rice unripe because of insufficient moisture.

After all the lotus roots were filled with glutinous rice, Xu Zhuo cleaned the casserole and put it on the stove and began to prepare for cooking.

Put the lotus root into the pot one by one, and then put cold water in the pot.

Because it takes a long time to cook, the amount of water added should be sufficient, so as not to make the lotus root uneven in raw and ripe due to the lack of water in the middle.

Add cold water and start seasoning.

Xu Zhuo put a whole packet of brown sugar into it, and then put in a bowl of rock sugar.

Because there is a lot of water, the amount of sugar should also be more, and only then will the sweetness fully melt into the lotus root.

In addition, adding more sugar can also make the lotus root softer and glutinous, and the taste will be better.

In addition to sugar, Xu Zhuo put a handful of washed dried red dates and wolfberries and other ingredients into the pot, these are not necessary ingredients, but if you put them in, they can enrich the sweetness of the lotus root.

And put these in, and after the lotus root is ready to be fished out, these soups can also be drunk as sugar water, which can be regarded as making the best use of things.

After putting these, Xu Zhuo covered the casserole and turned on the fire to cook.