Lotus Leaf Pork Ribs Rice Bun
Overview
The faint fragrance of lotus leaves, the crystal smoothness of the rice, and the rich flavor of the ribs. If you look closely, you can see that there are shrimps hiding in it. It is really nutritious and healthy with healthy vegetables, carrots and black fungus.
Tags
Ingredients
Steps
-
Ingredients: spareribs, shrimps, carrots, black fungus, rice, ginger, scallions, garlic (I forgot to take a photo of the hawthorn slices).
-
Put the ribs into the pressure cooker, add water, cooking wine, ginger slices, and hawthorn slices, press for 20 minutes (2 grams of ginger slices, 10 grams of cooking wine), wait for the pot to cool slightly, take it out and set aside.
-
After washing the rice, soak it in water for 10 minutes, put it into a steamer, steam it for 20 minutes until it is mature, take it out and set aside.
-
Prepare other ingredients: peel, devein and cut the shrimp into small pieces, cut the black fungus into shreds, shred the carrots, cut the scallion into small pieces, slice the garlic, and slice the ginger.
-
Soak the lotus leaves in water until soft, then cut into four equal parts and set aside.
-
Pour oil into the pot, lightly fry the shrimp segments until they are cooked, remove and set aside.
-
Place the pressed ribs into the pan and fry until golden brown on both sides.
-
Add ginger, onion and garlic and stir-fry until fragrant.
-
Add cooking wine, bean paste, and stir-fry the red oil.
-
Add light soy sauce and dark soy sauce, stir-fry evenly, and add shredded carrots and black fungus.
-
Stir fry evenly. Add boiling water that covers the ribs and simmer over low heat.
-
After the pork ribs, carrot shreds and black fungus shreds are fragrant, add an appropriate amount of salt to taste. Leave some soup in the pot and turn off the heat.
-
Arrange the lotus leaf, first place the rice, then put the ribs, shrimp segments, shredded carrots and black fungus, then pour some soup, then spread a layer of rice, some distance away from the previous piece of rice, invert the lotus leaf and cover the second rice spread on the first rice spread, fold both sides of the lotus leaf towards the middle, press the edge, and place the interface downward.
-
After the four lotus leaf buns are ready, put them in a steamer and steam them over high heat for 5 minutes, then take them out and put them on a plate.
