Lotus leaf rice

Lotus leaf rice

Introduction:

"Today I would like to recommend a more distinctive lotus flavor preserved glutinous rice, which is salty, fragrant, soft and glutinous. The faint lotus fragrance is looming in the rice, and the flavor is unique."

Production steps:

Step 1: soak glutinous rice for 24 hours in advance, soak rice for 2 hours, soak lotus leaves in hot water, and cut each lotus leaf into 6 fan-shaped pieces evenly;

Step 2: soak the mushrooms in warm water, remove the pedicels, dice them with Cantonese sausage and salted egg yolk, and soak the sea rice in water for 20 minutes;

Step 3: drain the two kinds of rice slightly, mix well with the key seasoning and salting seasoning,;

Step 4: according to the size of lotus leaves, wrap them separately;

Step 5: add water to the pot, put on the steaming tray, and stack the wrapped lotus leaf rice on the steaming tray in turn; cover the pot and start the "steamed pork" function;

Step 6: after cooking, remove and serve.

Materials required:

Glutinous rice: 200g

Cantonese sausage: 2

Dried mushrooms: 6

Dried lotus leaf: 2

Soy sauce: 10 ml

Sesame oil: 2 ml

Water quantity: 1800 ml

Rice: 100g

Haimi: 20g

Salted egg yolk: 2

Soy sauce: 5ml

Oyster sauce: 10g

Salt: 2G

Note: 1, seasoning can add some lard, taste better; 2, when eating can sprinkle some onion.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: other