Lotus leaf rice
Overview
# Pantang lotus leaves are all over the lotus pond, and the sisters are busy picking them in the morning. Instead of picking lotus flowers, pick lotus leaves. The lotus leaves packed with rice are more fragrant than the flowers. This pack of lotus leaf rice, the soft rice grains are accompanied by the salty aroma of bacon, the fresh aroma of mushrooms, and the fragrance of lotus leaves. It can be said to be fragrant and fragrant, and it is really a refreshing experience for the taste.
Tags
Ingredients
Steps
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Prepare the ingredients, wash the mushrooms and cut them into small pieces, dice the carrots, slice the sausages, and slice the garlic. I forgot to take pictures.
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Heat a wok, add a small amount of cooking oil, sauté the garlic slices until fragrant, then add the sausage and stir-fry.
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Add green beans, diced carrots and corn kernels and stir-fry.
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Add green beans, diced carrots, corn kernels and mushrooms and stir-fry.
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Add one tablespoon of light soy sauce, half a tablespoon of dark soy sauce and a little salt. Adjust the amount of salt according to the amount of rice and your own taste. The sausage is also salty, so you can taste it to see if it is slightly saltier because the rice needs to be mixed.
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Pour the fried ingredients into the rice and mix well. I simmered the rice in a rice cooker. I used less water than usual to simmer rice, so the rice simmered was slightly harder.
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Soak the lotus leaves in hot water until soft and drain.
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Place the mixed rice in the middle of the lotus leaves
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Wrap the rice with lotus leaves and close it with the mouth facing down.
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After the steamer is steamed, add the wrapped lotus leaf rice and steam for 20 minutes.
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This pack of lotus leaf rice has the salty aroma of sausage, the fresh aroma of shiitake mushrooms, and the refreshing aroma of lotus leaves, which can be said to be more fragrant.
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Finished product pictures
