Jiangnan snacksOsmanthus flowersRice flourSugarLotus rootIngredients: lotus root, rice flour; Seasonings:Candied sugarPeach-shaped sweet threadsSapodillaA few pieces, 3 liang of sour jujubes, water starch1.Peel and wash the lotus root;Rinse the rice flour and drain off the water;Soak the sour jujubes in water;2.Cut one end of the lotus root to serve as a cover, stuff the rice flour into the lotus root holes, then use the cut-off cover to seal it up, hold with toothpicks;3.Place the lotus root in a pressure cooker, add water to cover, add sugar and sapodillas, let the lotus root absorb the fragrance of the dates and the glutinous rice flour; cook over high heat for 30 minutes;4.Remove from the pot, strain out the broth, cool the lotus root, cut into slices and serve on a plate;5.Pour the strained broth back into the pan, add the jujube water with the sour jujubes, adjust the sugar if needed, cook over high heat, thicken with water starch, then pour over the sliced lotus root.