【桂花糯米藕】
by 毛毛妈
莲藕全身均可药用。生食凉血止血，除热清胃，可消散淤血，治吐血，口鼻出血，产后血闷。熟食有养胃滋阴之功效。这桂花糖糯藕是小时候过年才吃的上的一款甜品， 桂香飘逸，软糯香甜。可惜在渥太华华人超市很难买到白嫩的好藕，也就很少做这个了。
用料:
1：鲜藕两节750克洗净备用；
2：糯米2/3杯，洗净用水泡半小时，小苏打1/3茶匙；
3：糖1大匙，糖桂花1大匙，蜂蜜2大匙，水1/4杯；
4：生粉1.5茶匙，水1大匙拌匀。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
1、将藕节一端切下留作盖用，用水冲洗干净，灌入泡好的糯米入藕孔，一边灌，一边用筷子向内捅，使糯米填满藕孔。然后将切下的藕节一端原样盖好，用牙签固定。
2、蒋灌满糯米的藕放入电压力锅内胆里（图5），加水到8杯线，加入1/3茶匙小苏打后盖上盖子，排气阀放置密封位置，选【手动】档30分钟，启动程序。电压力锅完成程序后，再选【手动】档60分钟，启动程序。共90分钟。
3、电压力锅完成程序后，冷却15分钟，放气减压打开盖子。捞出糯米藕切片放一盘里。
4、小锅放入3料，置炉上开中火煮至滚，调小火放4料拌匀再煮滚。将糖桂花汁淋在藕片上即可食用
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