Huixiang Love Lotus Leaf Rice Training

Name: Huixiang Love Lotus Leaf Rice Training
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: Some Rice; 5 Cantonese jujube; 50g pea; 4 Shiitake Mushrooms; 6 Prawns; 1 sheet Dried lotus leaf; 2 pcs Cooked Salted Egg Yolk; 15g Fuel consumption; 10g Fresh shellfish; 2g pepper; Some salt; 10g Cooking Wine; 3g Sugar; 15g sesame oil

by Huixiang Love

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

This lotus leaf rice is made for my baby.
I remember going to a restaurant to eat once, and I have eaten this once. Since then, the baby will never forget it, and will mention it occasionally.
It's a pity that lotus leaves are not very easy to buy, and she has not been able to solve her lovesickness.
A few days ago, I finally found dried lotus leaves in the supermarket and bought a few of them excitedly.
I made this for the baby when I got home---the fragrant lotus leaf rice, which can finally satisfy her appetite.

Huixiang Love Lotus Leaf Rice Training

1. 1. Wash the rice, put it in the rice cooker and add some water, and cook the rice.
2. Prepare the ingredients.
3. Soak the lotus leaves in water until soft and set aside

Huixiang Love Lotus Leaf Rice Training recipe

2. 4. Peel off the shells of the prawns, wash and dice the shiitake mushrooms, and slice the jujube.
5. Pour oil in the wok and fry the shrimp heads and shells

3. 6. Deep-fried the coke and crisp, remove it, add the jujube and stir-fry until it becomes transparent.
7. Pour in the shiitake mushrooms and continue to fry.
8. Add the shrimps.

4. 9. Add peas again.
10. Add oyster sauce, cooking wine, sugar, and pepper, stir fry evenly.
11. Add the boiled egg yolk and some salt and stir fry for a while.

5. 12. Finally, pour in the sesame oil and stir-fry evenly and turn off the heat.
14. Add fresh shellfish to the rice.

6. 15. Pour sesame oil again.
16. Mix the rice evenly.
17. Pour half of the fried ingredients into the rice and mix well.
18. Spread the lotus leaves in the steamer, pour the mixed rice, and then pour the other half of the ingredients onto the rice.