1. Soak the glutinous rice in cold water for two hours, soak the mushrooms overnight, and soak the dried shrimps in the glutinous rice.
2. Heat the pot and stir-fry the drained glutinous rice and dried shrimp until the moisture on the surface of the glutinous rice is dry. Add a bowl of water (usually a household rice bowl) and continue to fry. When the glutinous rice is dry, add another bowl of water. Stir-fry three bowls of water until the glutinous rice becomes viscous and mature, and finally add salt and oyster sauce. How to judge whether the glutinous rice is cooked or not depends on whether it sticks to the fingers and cannot be shaken off. (It will be steamed later, no need to fry until fully cooked)
3. Because I didn’t buy the chicken, I replaced it with char siu. The char siu was fried with the sauce of char siu for later use. The shiitake mushrooms can be sliced or whole, if they are whole, cut a cross with a knife on the back and stir fry with less oil. Each slice of sausage is cut into 4 equal parts. Cut the cooked eggs in half.
4. Soak the lotus leaves in cold water for two hours. Be sure to soak them in cold water. The lotus leaves that have been soaked in hot water have no fragrance. Take a soaked lotus leaf and cut it in half. Take a spoonful of glutinous rice and place it in the middle of the half lotus leaf. Try to flatten the rectangular area about a quarter of the half lotus leaf.
5. Put the barbecued pork, eggs, mushrooms, and sausages on top of the glutinous rice and spread them out as flat as possible.
6. Cover the ingredients with a layer of glutinous rice, try to be the same as the bottom layer, and cover the ingredients completely.
7. Slowly wrap the glutinous rice in the middle with the remaining quarter-three lotus leaves, and put the flat side up to press the sealing surface. as the picture shows
8. Bring the water to a boil on a high fire. The water surface cannot touch the wrapped lotus leaves. After the water is boiled, change to medium heat and steam slowly for 40 minutes.
9. carry out
Tips:1. If the glutinous rice is soaked overnight, there is no need to add too much water or the part of the fried glutinous rice can be omitted.
2. The steaming time is generally about 40 minutes. If you like sticky glutinous rice, you can steam it for a longer time, about 60 minutes.
