In February of this year, some friends asked me to update the recipe. So I patted my head and began to write some recipes in the computer first, and there was the prototype of this public account. Complete volunteer labor, but always enjoyed. Personally, I have always disliked the way of short videos, because when writing recipes, you can read two sentences in pieces. I have always believed in the charm of words, and people who like to read are free and clear and lovely people.
The history of lotus leaf rice has been more than 1,300 years. The record of lotus leaf rice in Cantonese can be found in the Cantonese new language of the late Ming and early Qing dynasties: Dongguan steamed with fragrant rice and miscellaneous fish and meat, which is fragrant on the surface, and the name is lotus rice. In addition, there is a bamboo branch that writes about lotus leaf rice: "Pantang lotus leaves are all lotus ponds, and the sisters are busy picking them." Do not pick lotus flowers to pick lotus leaves, rice wrapped lotus leaves are more fragrant than flowers. ”
After this lotus leaf rice is prepared, the turquoise lotus leaves are matched with loose rice balls, the rice grains are soft and fresh, and accompanied by the fragrance of the lotus leaves, which can be described as fragrant and fragrant, which is a fresh experience on the sense of taste. You can also add chicken nuggets, char siu and other meat to the lotus leaf rice.
Fees:
Lotus leaf 1 sheet
Glutinous rice 200 g
150 g shrimp
Corn 100 g
Carrots 100 g
Peas 100 g
Salt 15 g
Sugar 15 g
Olive oil 20 g
Lemon juice to taste
Step 1
The lotus leaves are washed with clean water and the glutinous rice is soaked for about 2 hours.
Step 2
Boil a pot of water, boil the water, put the washed lotus leaves and boil for a while, then scoop up and let cool. Fresh lotus leaves have an astringent taste, so to cook it, dried lotus leaves can bypass this step.
Step 3
Carrots dice, peas and corn kernels peeled and washed and set aside. Marinate the shrimp in lemon juice for 15 minutes.
Step 4
Add shrimp, corn, carrots, peas, salt, sugar and olive oil to the soaked glutinous rice and mix well with the ingredients and spices.
Step 5
Pour all the ingredients stirred over the lotus leaves, wrap them and steam for 1 hour.
Open it and you're ready to eat!
This poached rice is sweet and nutritious, can be used as both a staple food and a side dish, as long as it is accompanied by a winter melon soup, it is OK!
Eat lotus leaf rice, and then drink lotus tea. Here I would like to share with you the method of making lotus tea in "Six Records of Floating Life":
Prepare a small rub of tea leaves and wrap them in yarn or clean kitchen paper. Find a freshly blooming lotus flower and put the tea bag into the center of the flower. The next morning, remove the tea bag and brew it with boiling mineral water.
With a new heart, quiet slow cooking life. WeChat public number: small fish small canteen, welcome to pay attention to ~