Lotus leaf rice, a special rice spot of the Han ethnic group in Guangdong Province, attracts many diners with its attractive lotus aroma and refreshing taste.
Qu Dajun's "Guangdong Xinyu" of the late Ming and early Qing dynasties recorded: "Dongguan is known for its fragrant japonica miscellaneous fish and meat flavors, steamed with lotus leaves, and fragrant in the table, and known as poached rice." Since the Ming Dynasty, it has been a convenient delicacy for the masses in the Pearl River Delta of Guangdong.
Chinese name: Lotus leaf rice
Mandarin: he ye fan (fourth sound)
Main ingredients: rice, pork, roast duck, fresh shrimp, lotus leaves, eggs
Seasoning: char siu pork, lean pork, crab meat, eggs, mushrooms, horseshoe powder, lotus leaves, soy sauce, salt, monosodium glutamate, oyster sauce, cooking wine, sugar, pepper, sesame oil
Lotus leaf rice:
Taste: ★★★★★
Beauty: ★★★★★
Health: ★★★★★
Difficulty: ★★★
Public acceptance: ★★★★★
Historical Origins:
The origin of lotus leaf rice, the story behind the defeat of 100,000 Northern Qi troops! The ancients ate "lotus leaf wrapped rice", and there is a story. Legend has it that in 557 AD, Chen Baxian established the Chen Dynasty and proclaimed himself Emperor Wu of Chen. In 561 AD, two feudal dynasties, Northern Qi and Northern Zhou, appeared in the north. In order to expand its power, Northern Qi sent a large army to attack Southern Chen. At present, the enemy is stepping up its efforts to reorganize its forces against invaders from the north. For a time, the Jiankang army and civilians were fighting with the enemy, morale was high, and there was a fierce battle between Jingkou and the invading Northern Qi.
The origin of lotus leaf rice, the story behind the defeat of 100,000 Northern Qi troops! At that time, Northern Qi attacked Jingkou with 70,000 soldiers and horses, and Chen Ba first held it with his back to the water, and the two sides confronted each other for more than a month. The Northern Qi soldiers surrounded the city of Jingkou, and the soldiers and civilians in the city gradually began to lack food. After the nearby people heard about it, they actively tried to find ways to support Chen Jun. It was summer and the lotus leaves were full of ponds. The people then picked lotus leaves and rice, plus duck, vegetables, etc., steamed and secretly sent to Jingkou City for comfort. Chen's morale was boosted and he defeated the invaders. The Northern Qi army fled in defeat, suffering heavy casualties, and only 20,000 or 30,000 of them remained. The little lotus leaf rice contributed a lot to this war!
The origin of lotus leaf rice, the story behind the defeat of 100,000 Northern Qi troops! Since then, lotus leaf rice has become popular in the folk, and the Tang Dynasty literary scholar Liu Zongyuan once wrote such a poem: "The county city goes south to connect to Tongjin, and the different clothes are not close." The green basket is wrapped in salt and returned to the guests, and the green lotus rice is taken advantage of by the people. "It can be seen that the importance of lotus leaf rice for the people. Lotus leaf rice inherits Chinese culture and integrates traditional lotus leaf rice with modern technology. The rice balls are soft and the aroma is refreshing.
Preparation Method:
1. Soak the rice in water for 2 hours and then add a little oil and mix well
2. Wash the lotus leaves with boiling water
3. Wrap the rice in lotus leaves
4. Steam on high heat for 15 minutes and then remove and set aside
5. Wash and dice the mushrooms and pork, mix the pork and shrimp with a little cooking wine, soy sauce and starch and marinate for 5 minutes
6. Pour the appropriate amount of oil into the pot, heat the oil and sauté the diced meat, shrimp and diced shiitake mushrooms
7. Stir-fry the cooking wine, soy sauce, salt and pepper evenly, then put the steamed rice in it, pour in sesame oil and stir-fry evenly
8. Spread the lotus leaves used to steam the rice before, put the fried rice into the middle of the lotus leaves, then fold the four sides of the lotus leaves inward to wrap the rice, put the wrapped lotus leaf rice into the steamer, and steam it on high heat for 15 minutes
nutritive value:
Lotus leaves are bright green and fragrant, the rice filling is smooth and soft, and the color is distinct, which is a characteristic rice spot in Guangdong.