Lotus leaf meat(he ye rou )

How to make lotus leaf meat

Raw materials for lotus leaf meat:

There are 350 grams of pork with skin, 10 pieces of fresh lotus leaves, 50 grams of rice, 25 grams of onion and ginger, 40 grams of sweet flour sauce, 50 grams of soy sauce, 5 grams of cooking wine, a little sugar, 10 grams of star anise, cinnamon and pepper.

Processing steps of lotus leaf meat:

1. Cut the meat into 10 pieces, which are about 10 cm long, 5 cm wide and 0.4 cm thick. Then add onion and ginger, soy sauce and sweet flour sauce, sugar color and cooking wine to mix well, and marinate the meat for about 1 hour.

2. Scald the lotus leaf with boiling water, remove the large plate on the reverse side of the lotus leaf with a blade, and correct the backup use. Rice into the ingredients (star anise, cinnamon, pepper), stir fry with low heat until slightly yellow, take out, the rice crushed (not too broken), and then put the rice into the basin, pour in boiling water (water should not be more than rice), soak and reserve.

3. Mix the rice and meat well and marinate for about half an hour. Take the lotus leaf flat, smooth face down, put a piece of salted meat on each, package into a small long package, a total of 10 packages, put into a bowl, steaming until the meat rotten, take out, buckle in the large plate.

Characteristics of lotus leaf meat:

Mellow taste, unique flavor, rotten meat fragrance, fat but not greasy.

Lotus leaf meat

Lotus leaf meat is one of the famous traditional dishes in Shandong Province. It belongs to Shandong cuisine. The main ingredients are lotus leaf, pork and rice. But there are also vegetarian lotus leaf meat, and the main ingredient is gluten. The finished product is fragrant with lotus. The pork is soft, tender, crisp and rotten. It is delicious and nutritious. It has the functions of clearing heat, relieving heat, dispersing blood stasis and stopping bleeding. Lotus leaf meat is one of the vegetarian recipes. It is mainly made of lotus leaf. The cooking technique of lotus leaf meat is mainly package steaming, and its taste belongs to delicate flavor. Characteristics of lotus leaf meat: similar to meat dish lotus leaf meat, soft texture, with the smell of fried rice noodles and fresh lotus leaf. This is a vegetable dish with Beijing flavor. With cooked gluten as the main material, it is cut into strips, fried and stewed to taste, accompanied by fried rice flour, steamed and steamed with lotus leaf bag.

brief introduction

Related allusions

According to the records of "menghualu in Tokyo" in the Song Dynasty, lotus leaves were already used to wrap food into vegetables in the Song Dynasty. Lotus leaf has the functions of cooling and antipyretic, removing stasis and hemostasis. It can be used to wrap food and make a variety of delicacies. It can not only be used for food therapy, but also increase delicacy and keep fresh. "The pond is full of lotus. Sisters are busy picking lotus. If they don't pick lotus, they pick lotus leaves. The lotus leaves are more fragrant than flowers." This poem in the late Qing Dynasty and the early Republic of China shows the best portrayal of making dishes with lotus leaves.

Lotus leaf is a seasonal delicacy from the end of spring to the beginning of autumn (the best in midsummer). It is steamed with streaky pork and glutinous rice wrapped in lotus leaf. It not only has the fragrance of rice and meat, but also has the fragrance of lotus leaf. It is refreshing. The meat is plump and fragrant. The rice is soft and glutinous. It has a strong flavor. After eating, it makes your lips and teeth fragrant and has an endless aftertaste.

Flavor characteristics

This is a vegetable dish with Beijing flavor. With cooked gluten as the main material, it is cut into strips, then fried and cooked with rice flour, steamed and steamed with lotus leaf bag. It is similar to lotus leaf meat, soft in texture, and has the fragrance of fried rice noodles and fresh lotus leaves.

practice

Practice 1

Food preparation

Main ingredient: 250g water bar

Accessories: 60g lotus leaf, 100g rice

Seasoning: 1 g star anise, 1 g cinnamon, 2 g monosodium glutamate, 1 g ginger, 15 g soy sauce, 25 g peanut oil, 10 g sesame oil, 10 g Sugar, 5 g sweet flour sauce

Production steps

1. Clean the rice, grind it into rice flour, and stir fry it in a frying pan over low heat to make it brown

2. Steam the gluten, cut it into strips of 6cm long, 0.6cm wide and 3.5cm thick, and squeeze out the water

3. Squeeze the dried gluten into soy sauce, mix well and marinate it, then take it out and squeeze it slightly, remove part of the moisture, and deep fry it into hot oil to make it light yellow

4. Add peanut oil into a frying spoon and heat it to 70% heat. Add ginger powder and fry it until fragrant. Then add soy sauce, sugar, monosodium glutamate, 250 ml white soup and gluten. Cook

5. After boiling, move to low heat and simmer thoroughly, pour into a bowl, mix with fried rice flour, cinnamon, star anise, sweet flour sauce and sesame oil, steam thoroughly and take out

6. Remove the stem of fresh lotus leaves and wash them. Draw a cross in the middle of each lotus leaf with a knife, divide them into four pieces, and then scald them with boiling water

7. Each piece of lotus leaf (green side down) is wrapped with a piece of gluten, which is put on the plate. Steam in the upper drawer for about 20 minutes and take it out

Practice 2

Food preparation

250g cooked gluten, 3 fresh lotus leaves, 100g rice, 0.2g anise powder, 0.2g cinnamon powder, 5g sweet flour paste, 2.5G monosodium glutamate, 1g ginger powder, 250g white soup, 100g soy sauce, 50g sesame oil, 25g sugar (about 100g consumption)

Production steps

1. Scorch the pork skin with fire, soak it in hot water, scrape off the scorched skin, wash it, cut it into pieces 5.5cm long, 3cm wide and 0.6cm thick, put it into the container, add sweet flour sauce, soy sauce and Shaojiu.

2. Mix onion and shredded ginger well and set aside.

3. Put rice, cinnamon, star anise and Zanthoxylum bungeanum into a frying pan, stir fry them with low heat, cool them in the air, and then press them into pieces. Put them into a bowl and pour in a small amount of boiling water for use. Cut off the stems of lotus leaves and cut them into 8.5cm pieces. Put them into boiling water and take them out to cool. Then mix the meat with the crushed rice, and each piece of meat 1. Clean the rice, grind it into rice flour, and stir fry in a frying pan over low heat until it is burnt yellow.

4. Cut the cooked gluten into 6 cm long, 0.6 cm wide and 3.5 cm thick strips, squeeze the water, mix it in 60 g soy sauce, marinate it, then take it out and squeeze it slightly, remove part of the water, and fry it in hot oil until light yellow.

Stir fry 25g sesame oil with 5 tbsp, heat to 70% heat, add minced ginger to fry until fragrant, then add 40g soy sauce, 25g sugar, 2.5G monosodium glutamate, white soup and gluten. Let it boil.

Put it on low heat and pour it into a bowl. Add 25g of fried rice flour, cinnamon powder, star anise powder, sweet flour paste and sesame oil. Mix well. Steam thoroughly. Remove.

7 fresh lotus leaves to wash, with a knife in the middle of each lotus leaf draw a cross, divided into four, and then hot water. Each piece of lotus leaf (green side down) is wrapped with a piece of gluten, which is put on the plate. Steam it for about 20 minutes. Take out the original bag and put it on the plate. Wrap them in a lotus leaf, arrange them in a bowl, steam them in a steamer, take them out and put them into a plate.

nutritive value

Lotus leaf

Lotus leaf is a kind of food for both medicine and food. It is rich in flavonoids, which is the scavenger of most oxygen free radicals. It can increase the activity of SOD (superoxide dismutase) and reduce the production of MDA (lipid peroxide malondialdehyde) and ox-LDL (oxidized low density lipoprotein). It can increase the coronary flow, and has an antagonistic effect on experimental myocardial infarction Therefore, lotus leaf flavone is a kind of valuable and undeveloped substance, which can be used as raw material of cardiovascular disease, functional food, health food and beverage. In addition, alkaloids, another kind of active substances in lotus leaves, have obvious physiological activities, such as reducing blood lipid and antiviral effects.

rice

Rice has a very high nutritional effect, is the basic food to supplement nutrients; rice can provide rich B vitamins; rice has the effects of Tonifying Qi, strengthening spleen and stomach, tonifying essence and strengthening Zhi, harmonizing five zang organs, dredging blood vessels, improving eyesight, relieving trouble, relieving thirst and stopping diarrhea.

Food Guide

The food is mutual restraint

Lotus leaf: lotus leaf is afraid of tung oil, Poria Scutellaria, silver.

Rice: rice should not be eaten with horse meat, honey and Xanthium sibiricum.

raw material

Ingredients: 250 grams of hard rib (with skin). Lotus leaves, fried rice 100 grams.

Accessories: 15 grams of onion and ginger, 5 grams of soy sauce, 0.5 grams of monosodium glutamate, 15 grams of Shaojiu, 1 gram of cinnamon, 1.5 grams of star anise, 1 gram of pepper, 75 grams of sweet flour sauce.

Production process

Scorch the pork skin with fire, soak it in hot water, scrape off the scorched skin, wash it, cut it into pieces 5.5cm long, 3cm wide and 0.6cm thick, put it into the container, add sweet flour sauce, soy sauce and Shaojiu. Mix onion and shredded ginger well and set aside. Put the rice, cinnamon, star anise and Zanthoxylum into the frying pan, stir fry it with low heat, cool it in the air, and then press it into pieces. Put it into a bowl and pour in a small amount of boiling water for use. Cut off the stem of lotus leaf, cut it into 8.5cm round pieces, put it into boiling water and take it out to cool. Mix the sliced meat with the crushed rice. Wrap each piece of meat in a lotus leaf, arrange it in a bowl, steam it, take it out and put it into a plate.

Vegetarian lotus leaf meat

Main ingredients:

Cooked gluten 250 grams of fresh lotus leaves 3 pieces of rice 100g

Accessories:

Minced cinnamon 0.2 g MSG 2.5G

Minced ginger 1 gram white soup 250 g

Soy sauce 100 g sesame oil 500 g

White sugar 25g (about 100g)

Sweet flour sauce 5 grams of star anise 0.2g

Chinese PinYin : He Ye Rou