Uncooked rice is used for lotus leaf rice.

Rinse the rice in clean water, then take it out, take out a clean container, put the washed rice in the container, then add an appropriate amount of water and set it aside. Soak for about 30 minutes, then take out and drain.

Take out a clean pot, put the pot on the fire, then put the rice in the pot, turn to low heat, wait until the rice grains are almost swollen and cooked, then you can serve it out.

Wash the lotus leaves in clean water, then take out a pot, add an appropriate amount of water to the pot, wait until the water boils and the lotus leaves become scalded. Once the leaves are blanched, take them out, rinse them quickly in cold water, then take them out and drain them.

400 grams of pork belly with skin, 250 grams of rice, a little coriander, a lotus leaf, a little MSG, a little green onion, a little sugar, a little allspice, a little cooking wine, a tablespoon of soy sauce, a tablespoon of sesame oil , appropriate amount of brine.

Lotus leaf rice:

Lotus leaf rice, the lotus leaves are green, the rice balls are loose, the rice grains are soft and refreshing, and have the fragrance of lotus leaves. With its attractive lotus fragrance, The refreshing taste attracts many diners. This product was originally a traditional folk convenience food with a long history.

Qu Dajun in the late Ming Dynasty and early Qing Dynasty recorded in "Guangdong Xinyu": "Dongguan uses fragrant rice mixed with fish and meat, wraps it in lotus leaves and steams it. The outside and inside are fragrant, and it is called pouch rice." Since the Ming Dynasty, it has been popular It has always been a convenient delicacy 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 teahouses.

Lotus leaf rice has a history of more than 1,300 years. Records about lotus leaf rice in Guangdong can be found in "Guangdong News" in the late Ming and early Qing dynasties: Dongguan steamed fragrant rice mixed with fish and meat wrapped in lotus leaves. The outside and inside were fragrant, and it was called lotus rice.

There is also a bamboo poem about lotus leaf rice: "The lotus leaves in Pantang are all over the lotus pond, and the sisters are busy picking them in the morning. If you don't pick the lotus flowers, pick the lotus leaves, and the lotus leaves in the rice are more fragrant than the flowers."