Waxed lotus leaf rice practice steps:

1. rice cooked rice

2. fresh lotus leaves washed and released into the water to cook soft, softened after cooking and spread flat on the stainless steel lunch box or steamer basket. (Dried lotus leaves soaked in water)

3. Soak and cut the mushrooms, wash and soak the shrimp and drain.

4. Cut the sausage into 3mm slices, peel and dice the sweet potato.

5. Add a little oil to the pan, add the sausage, then the mushrooms, shrimp and sweet potato. Stir fry for a few seconds and add soy sauce, then rest the fire.

6. Mix step 5 with the cooked rice and stir well, put it on the paved lotus leaves, wrap the leaves and steam under water for about 25 minutes.

7. Remove the steamer and place it upside down on a plate, remove the steamer, the bottom of the rice is facing up, draw a cross cut in the middle of it (that is, at the ridge of the leaf), carefully tear the leaf, and serve.

Tips

Laosai is already oily, so the oil should be less, otherwise it will be too greasy. If it is a large mushroom 2-3 is enough. I used small shrimp, mixed with the rice will be difficult to distinguish, only when you eat the shrimp can feel the presence of shrimp, you can also use fresh shrimp, the practice is the same. You can also use fresh shrimp and do the same thing.

Practice two,

Lotus leaf rice is a Guangdong specialty snack, wrapped in lotus leaf steamed rice grains, which through the light fragrance of the lotus leaf, eat very refreshing and delicious. Let's learn how to make this colorful lotus leaf rice.

Tools/ingredients

Sticky rice, rice, pork, potatoes, taro, carrots, green peppers, red peppers, yellow peppers, scallions, ginger, lotus leaves, star anise, peppercorns, cooking wine, soy sauce, sesame oil, salt, sugar, salad oil

Step-by-step

Lotus leaf rice is one of the famous snacks in Guangdong, which is made by wrapping the rice in the lotus leaves to make it steamed. The rice is filled with the fragrance of lotus leaves, and the grains of rice are soft, fresh and bright in color, making it very tasty and delicious.

1. The ratio of rice to glutinous rice is 1:1.

2. Wash and soak in water for 1 hour, then cook in a rice cooker.

3. Wash and peel carrots, potatoes, taro and cut into cubes. Wash and cut the pork into cubes and mix with wine, soy sauce and sesame oil to marinate.

4. pot of hot, put a little more oil, oil hot into the taro fried to the surface of the golden brown after fishing.

5. Pepper washed and seeded and cut into small dices, green onions cut into scallions.

6. Wash the lotus leaves and blanch them in boiling water until soft, then pull out and drain.

7. Pan heat, put the right amount of oil, down into the ginger, pepper and star anise stir-fried flavor, and then fished out don't.

8. Add marinated pork and stir fry.

9. Stir-fry until browned into carrots, potatoes, taro stir-fry.

10. Add the rice and stir-fry evenly.

11. Add soy sauce, salt and a little sugar to taste.

12. Stir fry evenly can be served.

13. Put the fried rice into the lotus leaf and wrap it.

14. Steam the rice in a steamer for 20 minutes over high heat.

15. After steaming, open the lotus leaf and sprinkle in diced chili peppers and scallions while it is still hot.