Mung bean and bamboo leaf porridge
working methods
1. Wash fresh lotus leaves and fresh bamboo leaves with cold water and put them into the pot;
2. Add an appropriate amount of cold water to the pot, boil it, and remove the residue to get juice;
3. Wash mung beans and japonica rice, soak them in cold water until they swell, put them in a pot, and add cold water about1500ml;
4. Boil with strong fire, add honeysuckle dew, bamboo leaves and lotus leaf juice, and simmer with low fire until the porridge is cooked;
5. Add the rock sugar to the porridge and stir well, then serve.
Lotus leaf japonica rice porridge
working methods
1. Put a handful of lotus leaves in a small medicine bag, wash it a little, then put it in a casserole, add enough water, bring it to a boil and fry it for 30 minutes. Lotus leaf bag can be taken out, and the soup is reserved.
2. Grab a handful of rice, wash it, put it in boiling lotus leaf water, and turn to low heat to cook until the rice porridge is cooked. I think that's it. It has the fragrance of lotus leaves, without adding other seasonings.
Lotus leaf rice
1. Soak rice in water for 2 hours, then add a little oil and stir well.
2. Wash the lotus leaves with boiling water.
3. Wrap the rice in a lotus leaf.
4. Steam in a pot for 15 minutes, and take it out for later use.
5. Wash and cut mushrooms and pork, and marinate pork and shrimp with a little cooking wine, soy sauce and starch for 5 minutes.
6. Pour the right amount of oil into the pot. When the oil is hot, stir-fry diced meat, shrimps and diced mushrooms until cooked.
7. Add cooking wine, soy sauce, salt and pepper and mix well, then add steamed rice and pour sesame oil and mix well.
8. Re-spread the lotus leaf used for steaming rice, put the fried rice in the middle of the lotus leaf, fold the four edges of the lotus leaf inward to wrap the rice, put the wrapped rice with lotus leaf in a steamer, and steam it on high fire for 15 minutes.