Chinese Food
Rice with lotus leaf
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Pantang ten li lotus pond. Sisters come to pick busy. Do not pick lotus leaves. Rice bag lotus leaves are more fragrant than flowers. Cantonese like to eat rice with lotus leaves. They wrap rice grains and ingredients with lotus leaves. They are steamed in steamer to make special fragrance.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials. Soak the dried shrimps. Dice the mushrooms. Dice the por
Step2:Fry the eggs and chop them for later us
Step3:Boiled water with lotus leaves, scalded and then taken ou
Step4:Drain the dried shrimps. Stir fry in the oil pan. Pour in the mushrooms in tur
Step5:Mix the barbecue with the fried egg. Add salt, sugar and sauce to taste
Step6:Cook the rice well in advance. I use the menu. The rice will taste better
Step7:Lotus leaf rice does not have to use glutinous rice. The rice with the fragrance of rice flowers from Wuchang is used because of its soft and sticky taste. It has more layers of taste
Step8:Put the fried materials into 2 bowls of cooked rice and mix them. Wrap them with lotus leaves.
Step9:Turn it upside down. Put it on the steamer. Steam it for 20 minutes and then you can eat it.
Step10:It's delicious. It's very fragrant lotus leaf
Step11:The fresh smell of shrimp mixed with the fragrance of rice and lotus leaves. Rice is sticky and waxy, but it can't eat acridine.
Cooking tips:Rice with lotus leaf is not necessarily glutinous rice. Rice with rice flower fragrance from Wuchang is used because of its soft and sticky taste. It has more layers of taste. There are skills in making delicious dishes.
