Lotus Leaf Rice—jiesai Private Kitchen

Name: Lotus Leaf Rice—jiesai Private Kitchen
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Glutinous rice; 2 pieces Cantonese sausage; 6 Dried shiitake mushrooms; 2 sheets Dried lotus leaf; 10ml Soy sauce; 2ml sesame oil; 1800ml Water volume; 100g Rice; 20g dried shrimps; 2 pcs Salted egg yolk; 10g Oyster sauce; 2g salt

by Jiesai Private Kitchen

4.7 (1)

Favorite

8

Difficulty

Easy

Time

2h

Serving

2

Today, I would like to recommend a more distinctive lotus-flavored glutinous rice. The faint lotus fragrance is looming in the salty, soft and glutinous rice, and the flavor is unique. "

Lotus Leaf Rice—jiesai Private Kitchen

1. Soak the glutinous rice for 24 hours in advance and the rice for 2 hours. Soak the lotus leaves with hot water. Each lotus leaf is evenly cut into 6 fan shapes;

2. Soak the shiitake mushrooms in warm water and remove the stems, dice them together with the wide-flavored sausage and salted egg yolk. Soak the sea rice in clean water for 20 minutes and set aside;

3. Slightly drain the two kinds of rice soaked in water, and mix well with the key seasoning and marinating seasoning;

4. Wrap separately according to the size of the lotus leaf;

5. Add water to the pot, put on the steamer, put the wrapped lotus leaf rice on the steamer one by one; cover the pot and start the "steamed meat" function;