Nutrition and Efficacy：
Lotus root: Among the root foods, lotus root is the one with higher iron content and very suitable for patients of iron-deficiency anemia. Lotus root, with limited sugar content and rich vitamin C and dietary fiber, is helpful to those with liver disease, constipation, diabetes and other deficiency syndromes. Rich in iron, calcium and other trace elements as well as plant protein, vitamins and starch, it helps tonify Qi and blood and enhance immunity. The sputum is also rich in vitamin K, which has the effect of contracting blood vessels. It’s very suitable for pregnant women. It can also eliminate heat, so a good summer food.
Course Main Dish：
Prep Time 1 hour * Cook Time 2 hours * Total Time 3 hours * Servings 3 people
- 1 cup sticky rice
- 2 lotus roots they should be 12-15cm long ideally
- 5 dried jujubes
- 50 g rock sugar
- 50 g brown sugar
- 2 tbsp honey
- Soak the sticky rice in a bowl of water for 2 hours.
- Cut the lotus root as per the steps in this procedure picture. Make sure you keep the top of the lotus root as you will use this as a lid.
- Stuff the sticky rice from step 1 into the lotus root and use chopsticks to push the rice into the lotus root, effectively stuffing it.
- After you have stuffed the lotus root use 2 or 3 toothpicks to fasten the lid to the lotus root.
- Boil a pot of water and add 4-5 dried jujubes and 50 grammes of rock sugar. Stir until the rock sugar has dissolved. Add step 4 into the pot and cook for 1.5 hour. Make sure you have enough water to cover the lotus root.
- Use 200ml of the liquid from step 5 and add brown sugar and honey. Boil this mixture and simmer until the sauce has reduced by 50%. Use this as a sauce for the lotus root.
- Leave the lotus root to cool down. Once it has cooled down, slice it to serve with the sauce from step 6.