Ingredients: Raw material formula: 500g of rice, 25g of diced pork, 75g of roast duck, 75g of fresh shrimp100g, 75g of cooked shrimp, 75g of barbecued pork, 20g of lean meat125g, 50g of crab meat100g, pork and egg100g.

Exercise:

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 the lean meat and fresh shrimp, put them into 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, boil 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 make lotus leaf stuffing.

2. Wash the rice, put it in a bowl (basin), add water (600-750g) and diced pork, steam it over high fire, take it down, loosen the rice, dry it, and then pour the remaining soy sauce, salt, monosodium glutamate, oyster sauce, pepper and sesame oil into it 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 for 6-7 minutes on high fire, 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.

Second, Sixi Lotus Leaf Rice

Ingredients: rice, sausage, mushrooms, shrimp skin, fresh lotus seeds.

Ingredients: oil and salt.

Exercise:

1. Cut the mushrooms into small pieces and soak them in shrimp skin until soft. Cut the sausage into small pieces. Lotus leaves are very soft.

2. Mix rice with mushrooms, shrimp skin, sausage and fresh lotus seeds, add salt and a little oil, mix well, wrap it in lotus leaves and steam for 20 minutes.

Three, honey plum lotus leaf rice

Ingredients: half a yellow bell pepper, half a red bell pepper, appropriate amount of green beans, appropriate amount of mushrooms, a bowl of glutinous rice, and appropriate amount of plum meat in honey sauce.

Cooking:

1, all the materials for making lotus leaf rice.

2. Soak the lotus leaves in clear water for later use.

3. Wash the soaked lotus leaves with clear water and cook in boiling water for a while until the lotus leaves become soft.

4. Wash the glutinous rice and soak it in cold water for 2~3 hours. ?

5. Put the green beans into the water and fry for a while.

6. Cut the red and yellow sweet peppers and mushrooms into small pieces for later use.

7. Mix all vegetables and green beans with appropriate amount of olive oil. ?

8. Put the soaked glutinous rice into the basket to control the net moisture.

9. First, add an appropriate amount of olive oil to the soaked glutinous rice and mix well.

10, add appropriate amount of soy sauce to the rice and mix well.

1 1, add a proper amount of fuel and mix well.

12, put the mixed vegetables in the rice.

13. Mix glutinous rice and vegetables thoroughly.

14, spread the washed lotus leaves into the pot.

15, first spread a layer of rice on the lotus leaf.

16, and then spread a layer of honey plum meat on the rice.

17. finally, spread a layer of glutinous rice on the meat stuffing.

18. Wrap the lotus leaves tightly around them and tie them tightly with Ma Lian grass.

19. Turn the rice cooker to beef tendon/bean stall until it is steamed.

20. After steaming, open the pot and exhaust automatically.

2 1, take out the lotus leaf rice cooker and let it cool for a while.

22. The steamed lotus leaf rice is fragrant and glutinous.

23. Mix the glutinous rice well and the meat will be exposed!

Fourth, fragrant lotus leaf rice

Ingredients: appropriate amount of rice, 5 Cantonese-style candied dates, 50g peas, 6 prawns, 4 mushrooms, 2 cooked salted egg yolks, dried lotus leaves 1 tablet.

Seasoning: oyster sauce, scallop sauce, pepper, cooking wine, sugar, salt and sesame oil.

The practice of rice

1 Add rice (normal cooking quantity) and boiled water (slightly less than normal water quantity) to the rice cooker.

2. Simmer until the rice is cooked, jump down the button, simmer for 5 minutes, open the lid and let the rice cool down.

3.4.5. Add sesame oil and mix rice and fresh scallop sauce evenly for later use.

Lotus leaf stuffing method

1. Soak the dried lotus leaves in warm water and wash them for later use.

2. Slice the jujube, wash the mushrooms and cut them into small pieces, and remove the shell and head of the shrimp.

3. Heat the oil in a wok, add the shrimp head and fry until brown.

4. Pour in date palms and stir fry until the oil becomes transparent.

5. Add mushrooms and stir fry until soft.

6. Add shrimps and continue to stir fry evenly.

7. Add peas and mix well.

8. Add oyster sauce, sugar, cooking wine and salt and continue to stir fry.

9. Add the cooked salted egg yolk and stir fry.

10. 1 1. Finally, add a little sesame oil and stir well. Turn off the heating.

12. Add 2/3 of the fried materials into the rice pot and mix well.

13. Spread the dried lotus leaves on the steamer, pour in the mixed rice, and then spread the remaining stuffing on the rice.

14 Wrap rice with lotus leaves (it can be fixed with toothpicks to avoid scattering).

15. Boil the water in the steamer and put it into the steamer. Steam 10 minutes and turn off the fire.