Steamed lotus leaf rice: scallops, shrimps, sausages, barbecued pork, mushrooms and rice, delicious and soft. You can make more at a time, freeze in the refrigerator, and steam when you want to eat 15 minutes.

The practice of lotus leaf rice: the lotus leaf is soaked in advance, and the rice and dried mushrooms are soaked in advance for about 2 hours. Pork belly in cold water, add ginger slices and cooking wine and blanch for later use. Cut mushrooms, white radish, pork belly and shallots into pieces for later use. Pour the soaked rice, dried shrimps, mushrooms, pork belly, white radish and chopped green onion into a bowl, add soy sauce, oyster sauce and a little salt and stir well. Pour the stirred rice into the soaked lotus leaf and wrap it. Pour enough water into the pot, put it in a steaming rack, put the lotus leaf rice into the pot, steam for 1.5 hours, and take it out.