Steamed rice with lotus leaf-You Are Foodie

By Bernice
16

Steamed rice with lotus leaf

The summer is hot, the lotus pond is quiet, the rice is fragrant, and my heart is rippling

Main Ingredients

Auxiliary Ingredients

Preparation:1. Wash the plumule rice, add water (1:1) to the electric cooker, cook it, and then put it out to cool2. Soak mushrooms in warm water for 30 minutes until soft. Remove and dice with sausage3. Boil dried bamboo shoots in a pressure cooker in advance and dice them4. Dice the chicken breast, pour the mixture into the mixture and mix well5. Boil half a pot of water, add the lotus leaves to remove the stems and scald them for 5 seconds. Only when they are soft can they be wrapped.6. Beat the eggs until foamy

Step 1 . Heat the oil in the pot, add the diced chicken and stir fry for 5 seconds, turn off the fire immediately, use the high temperature in the oil to stir fry for another 20 seconds, and then pick up the diced chicken

Step 2 . Heat the oil in the pot over high heat, add the beaten eggs, fry until the color is golden, then pour the sausage, mushrooms and dried bamboo shoots into the pot, stir fry for several times, pour in the white rice, fry it loose, sprinkle 1 spoon of salt, fry it open, use medium heat, pour in the diced chicken, stir fry it for 3 minutes, until the rice is oily and fragrant, and then turn off the fire.

Step 3 . Place the scalded lotus leaves in the big bowl, align the stem with the center of the bowl, and the leaves naturally hang out of the edge of the bowl. Put them into the fried rice, press them firmly while holding them until the bowl is full, and then wrap the lotus leaves.

Step 4 . Take a flat plate with a diameter larger than the bowl surface and cover it on the lotus leaf rice. Button down the platter upside down, and then poke a few holes with bamboo chopsticks near the stem to breathe, and then steam it in the pot.

Step 5 . Boil more than half of the pot with boiling water, put on the steamer, put the lotus leaf steamed rice together with the plate into the cage, cover the pot or cage tightly, steam over high heat for 20 minutes, then take it out and serve it, turn over the lotus leaf, and spoon it up.

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