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Here are five flavors of lotus leaf rice
Lotus leaf rice (seafood)
Ingredients: 400 grams of rice 100 grams of glutinous rice 50 grams of shrimp 50 grams of crab foot sticks 40 grams of shiitake mushrooms 2 eggs 15 grams of chopped green onion
One lotus leaf (dry or fresh).
Seasoning: 15 g seafood soy sauce 3 g chicken powder 3 g salt
1. Soak 400 g of rice and 100 g of glutinous rice for 6 and a half hours and mix them with chicken fat and large oil
Place the steamed rice in a bowl
Add the rice in the bowl with the egg Shrimp, crab foot sticks, shiitake mushrooms, shallots, diced carrots and stir-fry in seasoning
Sauté the rice and steam it for 15 minutes wrapped in lotus leaves
Lotus leaf rice (beef fillet rice)
Ingredients: 400 g of steamed rice with lotus leaves
400 g of brain tablets on cattle
Apricot abalone mushroom slices 100 g
Pepper strips 50 g
30 grams of pepper rings
Carrot slices 30 g
Seasoning: 15 grams of spicy fresh sauce 5 grams of soy sauce 5 grams of oil consumption 15 grams of Donggu soy sauce Wet corn starch (to taste) Chicken powder to taste
Beef fillet rice is made
1. Beef fillet on the brain slice pickling 2.Marinating method add a small amount of baking soda 0.3 grams Add a small amount of egg white oil consumption soy sauce 3.Marinated beef fillet slippery oil 4.Apricot abalone mushroom fried golden yellow pepper over oil 5.Use seasoning wet corn starch to collect the juice above the oil raw materials
6. Steam the steamed lotus leaf rice and add the sauced beef fillet to steam for 10 minutes
Lotus leaf rice (wax flavor)
Ingredients: 400 grams of steamed lotus leaf rice 100 grams of bacon 100 grams of sausage 30 grams of carrot slices 50 grams of white jade mushrooms 50 grams of crab mushrooms
Seasoning: 15 grams of fresh dew 15 grams of oil consumption 15 grams of steamed fish soy sauce
Preparation method: 1. Desalinate the bacon sausage and steam water and set aside 2. Fry the white jade mushroom crab mushroom into a golden brown and set aside
4. Sauté all the ingredients to be used with seasonings and add them to the steamed lotus leaf rice and steam for 15 minutes
Lotus leaf rice (ribs)
Ingredients: 2 small rapeseeds
Ingredients: ribs 150 g - 200 g
Potatoes 150 g
Seasoning: 50 grams of fresh dew 200 grams of Jiujiang double steamed wine 50 grams of extremely fresh rock sugar 3 pieces
Ingredients: 1 piece of betel nut 4 cloves
Preparation method: 1. Use 50 grams of cooking wine to remove the fishy ribs
2. Heat the pot under the bottom oil 20g Boil 3 grains of rock sugar under the medicinal material and stir-fry the pork ribs, add Jiujiang double steamed wine, fresh dew, taste very fresh and simmer for 15 minutes (potatoes fried after putting)
3. Spread the braised potato ribs on the bottom of the lotus leaf and add the steamed rice for another 10 minutes
