Lotus leaf meat: nutritious, delicious and delicious, simple to make, the whole family loves to eat
Hello everyone, it is a pleasure to meet you again, xiaobian today to introduce you to the food called lotus leaf meat. I believe that all the friends still remember the summer rain lotus on the shore of Daming Lake. This Xia Yuhe is a character in one of the TV series that Xiaobian liked to watch most in his childhood, "Huan Zhu GeGe". Speaking of summer rain lotus, I can't help but think of lotus flowers, in the past, Xiaobian just thought that lotus flowers are very beautiful, and then grew up, only to find that lotus leaves can be made into delicious dishes. The earliest record of lotus leaf cooking was in the Song Dynasty, when there were many delicious dishes made from lotus leaves.
In Jinan's Jufengde Hotel, there is a special chef Wang Xingnan, he is particularly good at cooking a dish called "lotus leaf meat", this dish is made of Daming Lake lotus leaves and pork ribs made of lotus leaf meat, in today's gourmet environment, can still be called the king's hegemony, so what kind of delicious? Today Xiaobian will share its practice with you. Let's experience it together.
Preparation with ingredients
Delicious name: lotus leaf meat
Ingredients: lotus leaves, pork chops
Ingredients: rice, green onion, ginger, sweet sauce, soy sauce, Shaoxing wine, pepper, cinnamon, star anise, water.
Preparation method
The first step, first we use the fire to burn the meat skin, then soak it in water, scrape the burnt skin with a knife, then rinse it with water, fix the meat, remove the fat or excess meat, and then cut it into 5 cm long, 3 cm wide, and 6 mm thick slices of meat, then take out a clean container, put the meat slices into the container, add sweet sauce to stir, mix well, put Shaoxing wine, soy sauce, green onion and ginger powder into it for marinating, marinate for fifteen minutes.
The second step, at this time, we put the rice into the stir-fry spoon, and then put the peppercorns, cinnamon, and star anise into it, let them fry together, stir-fry them until golden brown, pour on the cutting board to cool, and then put them into the container and mash into small pieces. Oh, and one thing to note here is that we need to mash the cinnamon and star anise before we can grind them into flour with the grains of rice.
In the third step, we remove the stem segment of the fresh lotus leaf and cut the lotus leaf into thin slices with a diameter of 8-9 cm with scissors. Remove a pot, put the right amount of water in the pot, bring the water to a boil on high heat, blanch the lotus leaves in the pot, then drain it and let it cool.
Step 4: We then mix the sliced meat with the sautéed rice grains and, if it's too dry, sprinkle some soup and sesame oil on top. We place each skin on the lotus leaf (face outward), wrap them one by one, and then steam them in a tray or bowl for about 1.5 hours, and when the time comes, we can remove them and put them on the plate.
In this way, the delicious lotus leaf meat is ready, have you learned?