Open classification: gourmet, menu, gourmet, Shandong cuisine, Shandong cuisine.

It is characterized by lotus fragrance, tender and crisp pork, fresh and delicious, rich in nutrition, and has the effects of clearing away heat, relieving summer heat, removing blood stasis and stopping bleeding.

raw material

500g hard ribs (with skin). Some lotus leaves, 50 grams of fried rice. 15g shredded onion and ginger, 5g soy sauce, 0.5g monosodium glutamate, 19g Shaoxing wine, 5g cinnamon, 2.5g star anise, 2g pepper and 150g sweet noodle sauce.

manufacturing process

Roast pigskin with fire, soak it in hot water, scrape off the burnt skin, wash it, cut it into pieces with a length of 5.5 cm, a width of 3 cm and a thickness of 0.6 cm, put it in a container, and add sweet noodle sauce, soy sauce and Shaoxing wine. Mix the onion and shredded ginger. Put rice, cinnamon bark, star anise and pepper in a wok, stir-fry with low fire, cool, press into pieces, put them in a bowl, and pour a little boiling water for later use. Cut off the stem of the lotus leaf, cut it into 8.5 cm discs, blanch it in boiling water, take it out and let it cool. Then mix the sliced meat with the broken rice, wrap each piece of meat with lotus leaves, put it in a bowl, steam it in a cage, and take it out and put it on a plate.

Vegetarian lotus leaf meat [main ingredients and auxiliary materials]

Cooked gluten ... Cooked gluten

Rice ... rice ... rice ... rice ... rice.

Cinnamon powder ... monosodium glutamate 0.2g, ........................................................................ 2.5g

Jiang Mo ............. 1g white soup ............ 250g.

Soy sauce 100g sesame oil 500g.

25g of sugar (about 100g).

5 grams of sweet noodle sauce.

[Cooking method]

1. Wash the rice, grind it into rice flour, and fry it in a wok until brown. Cut the cooked gluten into 6 cm.

Rice, 0.6 cm wide and 3.5 cm thick, yellow strips, squeezed dry, mixed with 60 grams of soy sauce.

Marinate evenly, then take it out and squeeze it a little, take out a little water and fry it in hot oil until it is light yellow.

2. Add 25g of sesame oil to the frying spoon, heat it to 70% heat, add Jiang Mo to stir fry, and then add 40 soy sauce.

Grams, 25 grams of sugar, 2.5 grams of monosodium glutamate, white soup and gluten bars. After being cooked. Move over a small fire and lean on it.

Pour into a bowl, add 25 grams of fried rice flour, cinnamon powder, star anise powder, sweet noodle sauce and sesame oil and mix well.

Take it out after steaming.

3. Wash the pedicled fresh lotus leaves, draw a cross in the middle of each lotus leaf with a knife, divide it into four pieces, and then use it.

Rinse with water. Each lotus leaf (green side down) is wrapped with a piece of gluten, put on a plate and steamed for about 20%.

Take it out in minutes and put the original package on the plate.

Flavor characteristics]

This product is a vegetarian dish with Beijing flavor. Take cooked gluten as the main material, cut into strips, fry, cook with fire and fry.

Good rice noodles, steamed with lotus leaves. Similar to lotus leaf meat, the texture is soft.

It smells like fried rice noodles and fresh lotus leaves.

Production skill

1. Braised gluten strips should be basically dried, then wrapped with rice flour and seasoning, wrapped tightly with lotus leaves and steamed for 20 minutes.

2. Because of the frying process, 500g peanut oil should be prepared.

Steamed pork with lotus leaf powder, a famous dish in Hangzhou

"Steamed pork with lotus leaf powder" is a famous specialty dish in Hangzhou, which is very famous. In the late Qing Dynasty, it was said that its name was related to the "Quyuan Wind Lotus" in the "Ten Scenes of West Lake". It was steamed with fresh lotus leaves from Hangzhou at that time, wrapped in fried fragrant rice flour and seasoned pork. Fragrant, fresh, fat, soft, waxy, not greasy, very suitable for summer appetite.

The practice is as follows:

1, 500g pork belly with skin, and cut into square pieces, the size can be determined according to personal preference.

2. Prepare two lotus leaves.

3, a small pot of Sichuan pepper spices.

4. Sprinkle salt and pepper into chopped pork belly and stir and marinate.

5. Pour yellow wine, soy sauce or soy sauce into the marinated pork belly, and stir to make the meat fully tasty.

6. Prepare a bowl of fragrant rice with a little pepper.

7. After heating the pot, put the fragrant rice and pepper into the pot and stir fry. When you feel a little sticky, pour a little oil in and fry until the fragrant rice turns golden brown.

8. Mix and grind the fried fragrant rice with Sichuan pepper spice.

9. Mix the marinated pork belly with golden fragrant rice mixed with pepper, wrap it in lotus leaves and steam it in a pot. First, put it on a big fire 10 minute, and then steam it on medium fire for about 30 minutes.

10, the finished product after taking out the pot, combines the crispy and oily steamed meat with lotus leaf powder and the spicy and refreshing taste of Sichuan cuisine, and has a rich taste.

Production skill

1. When frying rice, it should not be burnt or too fine, and it should be cooled and ground into powder;

2. Cut a knife in the middle of each piece of meat and don't break the skin;

3. The surface of each piece of meat and the knife edge in the middle should be stained with rice flour.

Guangdong snacks. Also known as boiled rice, rice is wrapped in lotus leaves and steamed with meat stuffing. The lotus leaves are green, the rice balls are loose, the rice grains are soft and fresh, and they have the fragrance of lotus leaves. This product was originally a traditional folk convenience food with a long history. In the late Ming and early Qing Dynasties, Qu Dajun's "Guangdong New Language" recorded: "Dongguan steamed it with fragrant japonica mixed with fish, which was fragrant outside and fragrant inside, so it was called poached rice." Since the Ming Dynasty, it has been a convenient food for people in the Pearl River Delta of Guangdong. In the 1920s, it was improved by famous teachers and became a famous summer snack in tea shops.

Treatment method:

Ingredients: 500g rice, 25g diced meat, 75g roast duck, fresh shrimp 100g, cooked shrimp 75g, roasted meat 75g, lean pork 125g, crab meat 100g, pork 50g, egg 100g, diced mushroom 50g.

Production method 1. Break the eggs, put them in the pot, spread them into egg skins and cut them into small pieces; Cut all kinds of meat into small pieces; After sizing lean meat and fresh shrimp, put them in a pot, stir-fry them with oyster sauce, cook them with cooking wine, add diced mushrooms, 100g soy sauce, 75g white sugar, 5g monosodium glutamate and broth, cook them, and thicken them with horseshoe powder as meat stuffing; Then pour the roast duck, cooked shrimp, meat stuffing and small pieces of egg skin together, add sesame oil and mix well to form lotus leaf stuffing.

2. Wash the rice, put it in a bowl (basin), add water (600-750g) and diced meat, steam it over high fire, take it down, loosen the rice, dry it in the air, then pour the remaining soy sauce, salt, monosodium glutamate, oyster sauce, pepper and sesame oil and mix well.

3. Stir the rice, stuffing, crab meat and pork evenly, put them on the washed and cut fresh lotus leaves, fold them into packages, put them in a steamer, steam them on high fire for 6-7 minutes, and then take them out quickly. If steamed for too long, the lotus leaves will turn yellow and lose their fragrance; If the fire does not rush, the lotus leaves will be black and bruised, and the fragrance of rice and stuffing will also be lost. Therefore, mastering the heat is the key to steaming lotus leaf rice.

Lotus leaf pancake

raw material

[Edit this paragraph]

500 grams of refined powder, appropriate amount of oil and appropriate amount of boiled water.

craftsmanship

[Edit this paragraph]

Hot noodles; The refined flour is boiled in boiling water until it is half cooked, and then kneaded with cold water.

Cake making: make the kneaded dough into 20 flour agents and roll them into 2 mm thick cakes; Grease 10 cakes one by one, and then stack 10 cakes with 10 cakes (that is, one with oil and one without oil) and roll them into pancakes.

Baking: Take the rolled pancakes out of the pan, bake them over medium heat, and then divide them into two pieces.

Lotus leaf tofu

Ingredients: 250g of tofu.

Accessories: indica rice flour (dry fine) 100g lotus leaf 50g.

Seasoning: sesame oil 10g cinnamon 2g aniseed 2g ginger 2g salt 2g monosodium glutamate 2g white sugar 25g soy sauce 15g sweet noodle sauce 15g salad oil 50g.

manufacturing process

1. cinnamon and aniseed are chopped into powder respectively; Wash ginger, peel and cut into powder; Wash tofu, put it in a boiling water pot and cook it thoroughly, take it out and cut it into strips 5 cm long, 2 cm wide and 2 cm thick, put it in a bowl, add refined salt and monosodium glutamate to taste, then put it in an oil pan heated to 60% to 70%, fry it until it is light yellow, and take out the drained oil; Put the rice flour into a pot, stir-fry with low fire until brown, put it into the pot, enlarge the powder, cinnamon, sesame oil and sweet noodle sauce, and stir well; Wash the lotus leaf, blanch it with boiling water and cut it into small pieces 12 cm square.

2. Put oil on the fire, heat it to 70% to 80%, fry it in Jiang Mo, add fresh soup to boil, add fried bean curd strips, add soy sauce and white sugar, boil it, move it to low heat, add monosodium glutamate, and then pour it into the rice noodle pot and mix well to cover the rice noodles evenly. Then put a bean curd stick (green side down) in each lotus leaf, fold it and put it on a plate.

Process prompt

Because of the frying process, about 500 grams of salad oil should be prepared.

The taste of dishes

Soft and thick, fragrant and delicious.

Lotus leaf fillet

Making material

Material: pork tenderloin (100g)

Accessories: mung bean powder (20g), auricularia auricula (water hair) (3g).

Seasoning: chives (5g), ginger (3g), garlic (3g) and salt (3g).

manufacturing process

1. Cut the tenderloin into pieces of 1 cubic centimeter;

2. Blow the dough with mung bean starch, and gently pound the meat into a thin disk of 0. 1 cm with a wooden hammer;

3. Cut the onion into horseshoes;

4. Place the clean pot on strong fire, pour 750ml of clear soup, add Jiang Mo, onion, garlic slices, auricularia auricula, refined salt and monosodium glutamate, cook the sliced meat until the color turns white, and put it in a soup basin.

Process prompt

1. Pork slices are thin, cooked at once, firewood when cooked slightly, and uncomfortable to eat;

2. MSG should be boiled in boiling water for a long time, which will decompose the odor and lose the umami taste.

Lotus leaf sparerib

Open classification: food, cooking, recipes, Sichuan cuisine, recipes.

material

370g pork chop, 2 lotus leaves, 3 tablespoons salt, 3 tablespoons wine, 3 tablespoons fermented rice, 1 bowl of steamed meat powder, 2 tablespoons sweet noodle sauce, 1 tablespoon spicy bean paste, 1 tablespoon sugar, a little sugar and 1 tablespoon peanut oil.

manufacturing method

Chop the ribs into pieces 10 cm long and marinate them with salt, soy sauce and wine for 3 hours. Remove the hard stems from the lotus leaves, divide them into 6 small pieces and soak them in boiling water for later use. Mix the steamed meat powder, spicy bean paste, sweet noodle paste, sugar, sugar and peanut oil, then add the marinated ribs and dip them in. 1 piece of lotus leaf wrapped 1 piece of ribs, put them in a plate and steam them in a cage for 2-3 hours. Take it out when it is steamed and eat it while it is hot.

Heyeyin

Open classification: dietotherapy, beverage

Ingredients: 2 fresh lotus leaves, 30g brown sugar.

Practice: Wash the fresh lotus leaves, cut them into filaments, put them in a pot, add appropriate amount of brown sugar, boil them with strong fire, then cook them with slow fire for 30 minutes, filter out the lotus leaf residue, and take them with juice instead of tea, which can be taken continuously.

Function: nourishing yin, clearing heat and stopping bleeding.