Lotus leaf rice(he ye fan )

Method of lotus leaf rice:

Raw materials for lotus leaf rice

500 grams of rice, 100 grams of lard, 200 grams of lean pork, 150 grams of shrimp, 50 grams of lotus leaf.

Processing steps of lotus leaf rice:

Steam the rice with lard and water, cool in the air and add salt and pepper. Dice the pork, add oil, salt, cooking wine and pepper, stir fry until done, add starch to mix the stuffing, then mix the rice and stuffing together, wrap the lotus leaves and steam until done.

Lotus leaf rice

Lotus leaf rice, Guangdong snack. Also known as lotus rice, it is steamed with rice wrapped in lotus leaves and meat stuffing. The lotus leaves are green, the rice balls are loose, the rice grains are soft, moist and fresh, with the fragrance of lotus leaves. It attracts many diners with its attractive lotus fragrance and refreshing taste.

In the late Ming Dynasty and early Qing Dynasty, Qu Dajun wrote in his Guangdong new language: "Dongguan is famous for its fragrant japonica fish, steamed with lotus leaves and fragrant inside and outside, which is called" poached rice. " Since the Ming Dynasty, it has been a convenient food for people in the Pearl River Delta of Guangdong.

Food introduction

This product is a traditional folk convenience food with a long history. In the late Ming Dynasty and early Qing Dynasty, Qu Dajun wrote in his Guangdong new language: "Dongguan is famous for its fragrant japonica fish, steamed with lotus leaves and fragrant inside and outside, which is called" poached rice. " Since the Ming Dynasty, it has been a convenient food for people in the Pearl River Delta of Guangdong. In the 1920s, it was improved by famous teachers and became a famous summer snack for tea shops.

Raw material formula

Rice 500g Diced Pork 25g roast duck 75g fresh shrimp 100g cooked shrimp 75g barbecued pork 75g lean pork 125g crab 100g pork 50g egg 100g diced mushroom 50g horseshoe powder 40g lotus leaf 2 pieces soy sauce 115g salt 6G monosodium glutamate 10g oyster sauce 25g cooking wine 5g sugar 75g pepper and sesame oil

practice

Practice 1

1. Break up the eggs, put them into the pot, spread them into egg skin and cut them into small pieces; cut all kinds of meat into small pieces; paste the lean meat and fresh shrimps into the pot, stir well with oyster sauce, cook them with cooking wine, add diced mushrooms, 100g soy sauce, 75g sugar, 5g monosodium glutamate, boil them in broth, thicken them with horseshoe powder and serve them as meat stuffing; then pour the roast duck, cooked shrimps, meat stuffing and egg skin into small pieces Together, add fragrant oil and mix well to make lotus leaf stuffing.

2. Wash the rice, put it into a bowl (basin), add water (600-750g) and diced pork, steam it with high heat, take it off, loosen the rice, let it cool, and then pour in the remaining soy sauce, salt, monosodium glutamate, oyster sauce, pepper, sesame oil, etc. and mix well.

3. Stir the rice, stuffing, crab meat and pork evenly, put them on the fresh lotus leaves, fold them into a package, put them in the cage drawer, steam them with high heat for 6-7 minutes, and take them out quickly. If the steaming time is too long, the lotus leaves will turn yellow and lose the fragrance; if the fire is not strong, the lotus leaves will be black and the flavor of rice and stuffing will also be lost. Therefore, the key to steaming lotus leaf rice is to master the heat.

Practice 2

Main materials

Rice 250g

Pork 150g

accessories

Shrimp 100g

3 dried mushrooms

1 lotus leaf

Seasoning

Proper amount of salad oil

A little salt

Cooking wine 10 ml

15 ml soy sauce

Proper amount of sesame oil

Starch 2G

2 g pepper powder

Practice of lotus leaf rice

< I1. < / I soak the rice in water for 2 hours, add a little oil and mix well

Wash lotus leaves with boiling water

Put the rice in the lotus leaf and wrap it

Steam over high heat for 15 minutes and set aside

Wash and dice mushrooms and pork, mix pork and shrimp with a little cooking wine, soy sauce and starch, and marinate for 5 minutes

Heat the oil and stir fry the diced meat, shrimps and mushrooms

Add cooking wine, soy sauce, salt and pepper and stir well, then put the steamed rice in, pour in sesame oil and stir well

< I8. < / I spread out the lotus leaf used for steaming rice, put the fried rice into the middle of the lotus leaf, fold the four sides of the lotus leaf inward to cover the rice, put the wrapped lotus leaf rice into the steamer, and steam for 15 minutes with high heat

Characteristics of dishes

Lotus leaf rice is soft and fragrant. With the fragrance of lotus leaf, it can be said to add fragrance to the fragrance. It's really a fresh taste experience. You can also add sausage, barbecued pork and other meat to lotus leaf rice, which will be more delicious.

Nutritional efficacy

1. Lotus leaves taste bitter and pungent, slightly astringent, cool, return to heart, liver, spleen.

2. Qingxiang Shengsan has the effects of relieving heat and dampness, invigorating spleen and Yang, dispersing blood stasis and stopping bleeding.

3. Indications: heat, thirst, headache, dizziness, edema, less food, abdominal distension, diarrhea, leucorrhea, anal prolapse, hematemesis, bleeding, hemoptysis, hematochezia, metrorrhagia, postpartum lochia, injury and blood stasis. Lotus leaf has been regarded as a good medicine for slimming in China since ancient times. Because lotus root, (lotus root) and leaf have the function of diuresis and defecation.

Diet tips

The weight loss effect of lotus leaf tea needs some tips:

1. It must be strong tea, and the second tea has no effect, although it can be brewed as long as the color can be brewed many times. But in addition to the first bubble, the other is unlikely to have weight loss effect. A small bag of lotus leaf tea can be made into a teacup. Basically, it can be made into 3-4 bags a day and drunk in 3-4 times. People with signs of constipation can drink 4 packs a day in the first week and finish it in 4 times. Defecate is smooth, more helpful to lose weight. It's best to drink on an empty stomach. Drink it before dinner.

2. There is no need to go on a diet, because after drinking for a period of time, the hobby of food will naturally change, and many people don't like to eat meat and greasy food. In addition, lotus leaf tea need not be boiled. Put a bag of tea in a teapot or large teacup and pour boiling water on it. It's best to simmer for 5-6 minutes, so the tea will be thicker. And even if the tea is cold, its effect will not change, so you can drink it after freezing in summer, and the taste is better.

nutritive value

Lotus leaves are fresh green and fragrant, rice stuffing is fresh, smooth and soft, and bright in color. It is a special rice dish in Guangdong.

history

Lotus leaf rice has a history of more than 1300 years. The record of lotus leaf rice in Guangdong can be seen in Guangdong new language in the late Ming and early Qing Dynasty: Dongguan steamed lotus leaf with fragrant rice and fish, which is called lotus leaf rice. In addition, there is a bamboo poem about lotus leaf rice: "the lotus leaves in pantang are all in the lotus pond, and the sisters are busy picking. If you don't pick lotus flowers or lotus leaves, they are more fragrant than flowers. "

Give up flowers and pick leaves, this is to take lotus leaves to steam lotus rice, "exterior and interior fragrance", rice is permeated with lotus leaf fragrance.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : He Ye Fan