材料A：* i2 k) q9 H, ~1 h- g9 x) g
糯米......100公克5.39.217.76: }4 n9 T- k; O# W9 {- \! [$ V
清水(a)......蓋過糯米
@3 L# y; N' V/ X# @公仔箱論壇連皮蓮藕......350公克（約2節）
$ |: Q8 V' D& I5 T3 H) W/ f6 e2 }& ]5.39.217.76清水(b)......蓋過蓮藕為標準
3 f; T, a! T/ p. O8 f5 F7 G6 Rtvb now,tvbnow,bttvb
, n5 E* l7 Y$ C! T5 C糖漿材料：
8 g* h( P. \3 ^5 t- D; }( E5 Mtvb now,tvbnow,bttvb紅糖......200公克公仔箱論壇% `# S# Q% e2 T- b m% O
清水......500毫升* _! {1 i8 F2 A% D& p8 I6 ]9 v% r5 H
公仔箱論壇 M" R! [, T3 L2 ^; x3 {" ?4 M
芡汁：公仔箱論壇& e8 [" G- n! t( }
清水......2湯匙TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。& o3 w' ?# t1 D9 l1 U
通車粉......2茶匙（勾成芡）
6 b d7 x- r; D! Y0 @5 z( n+ G# j8 b5.39.217.76公仔箱論壇' ^0 V H4 {( p0 C( j* c: g
烹飪過程：TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。& b! \; I' N0 V: q2 u0 i8 N
01. 糯米浸泡清水(a)3小時，至到鬆軟，待用。5.39.217.76# ~. M6 I+ m- |
02.將連皮蓮藕洗淨，靠邊端切下2公分，用筷子糯米塞入藕孔。塞滿後，再以切下來的邊端為蓋子，蓋上用牙籤固定。
/ I. J( A; C0 htvb now,tvbnow,bttvb03.煮開清水(b)，放入釀入糯米的蓮藕，用小火煮30分鐘至蓮藕酥爛，之後盛起，趁熱除去蓮藕的外皮，備用。
/ R1 K6 v, I C. z; x# ~# O% LTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。04.在鍋內，倒入材料B的清水，煮開後，倒入紅糖，拌均後，放入蓮藕，上蓋，并煮用小火，慢煮1小時30分鐘，至成濃稠的糖漿，期間不時開蓋攪拌，以免變焦。 之後，取出蓮藕，並列在碟上。5.39.217.76+ \4 G4 v7 p: Q1 I6 b* f
05. 在糖漿內，放入通車粉與清水，
$ P( C2 K$ u( l5 F( e" p+ }& XTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。
" m. V% i2 M* i' R* F# _Ingredients A :公仔箱論壇% Z0 H! e9 o1 g! n) m( z- q% Y s
100g glutinous rice
2 L" ]9 C! z% O4 [tvb now,tvbnow,bttvbwater (a), enough to cover the glutinous ricetvb now,tvbnow,bttvb" s) g: o& w: G( k7 B
350g (about 2 segments) lotus root (not skinned)公仔箱論壇2 b2 V/ D8 U7 n+ \
water (b), enough to cover the lotus root
; G3 ^7 E! _/ `4 k$ T) e7 @公仔箱論壇& @6 ^% {4 W5 _5 H* t
Syrup ingredients :
) U- \! D r) j公仔箱論壇200g brown sugar
, j0 a5 j. j9 e500ml water: H. |- k( X7 A3 J2 V
tvb now,tvbnow,bttvb- @0 E4 D6 U6 a/ S
Thickening:9 p T( {6 ^( @9 {9 c+ s3 D
2tbsps water
: @( a$ c5 \* s+ d5 `TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。2tsp potato flour (Blend the 2 until thicken)
9 v- ^4 W. c2 G9 D! F公仔箱論壇公仔箱論壇" G& e+ M+ g( Y: h
Method :TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。 w3 @4 V( M" J; E @4 v
01. Soak the glutinous rice in water (a) for 3hrs, until soften.Set aside.
3 N5 O6 S$ @4 y- u8 L! J0 S- H02. Clean the lotus root, and slice off 2cm from each end. Stuff theglutinous rice into the cavities. Fill the cavities completely with theglutinous rice, and cover the ends with the two ends that are slicedoff earlier. Fasten the ends with toothpicks.
- G* x2 J, g" S1 o03. Boil water (b), place the stuffed lotus root into the water, cookfor 30min on a small flame until the lotus root softens. Remove fromthe pot and peel the skin of the lotus root while it is warm. Put asidefor use later.
# M' F% _$ \3 y) r" f04. Pour the water (of syrup ingredients) into a pot and bring to boil.Add the brown sugar, stir well and add the lotus root. Cover it andcook it for 1hr 30min on a small flame, and until the syrup becomesviscous. Uncover the lid and stir the content periodically to preventit from burning. Then, remove the lotus root and allow it to cool.
M, q; w0 a# B9 p5.39.217.7605. Add the thickening in the syrup,mix well and turn off the flwme.Then,pour the syrup onto the lotus roots5.39.217.766 h: }+ C" S% c' f
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發表於 2008-1-10 10:35 PM
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