Lotus leaf rice (荷叶飯 ) - How to make it at home (absolutely delicious) скачать в хорошем качестве

Lotus leaf rice (荷叶飯 ) - How to make it at home (absolutely delicious)

Breakfast at a dim sum restaurant often includes an exceptional rice dish that catches my attention- Lotus Leaf Rice. This eye-catching dish comes with a small rice pyramid wrapped in a lotus leaf as an individual portion or a large dome served on the banquet table. A chorus of lotus leaf aroma will hit your nose the moment you unwrap the packet, with a trove of treasure hiding in rice to be uncovered. In this video, I will make the Lotus Leaf rice at home. It will be served during the reunion dinner on Chinese New Year’s eve, with abalone included making it an auspicious dish for the special occasion. Let’s kick things off right away. ======================================= Recipe: (Please download the recipe and read the full details at https://tasteasianfood.com/lotus-leaf... ) Main ingredients (A) 3 dried lotus leaves 300g long grain rice (about one large cup) Other ingredients (B) 3 tbsp of vegetable oil 1 tbsp chopped garlic 3 tbsp dried shrimp 2 Chinese sausages 6 dried shiitake mushrooms 3 tbsp gai lan stem, cut into small dice 1 egg 1 small can abalone* 1 tbsp light soy sauce 1/4 tsp ground white pepper 1 tbsp Shaoxing wine 1/4 tsp salt Marinate the chicken (C) 150g chicken thigh meat 1/4 tsp salt 2 tsp light soy sauce 3 tsp oyster soy sauce 1/4 ground white pepper 1/2 tsp cornstarch Method: Prepare the lotus leaves: Fill a large basin with water that can fit the leaves. Then, soak the dried lotus leaves to rehydrate them fully. It will take at least an hour. Blanch the rehydrate leaves for five minutes until they are softened fully. Clean them with a damp cloth to remove any dirt. Trim away the excess if required. Prepare the ingredients: Blanch the Chinese sausage in boiling water for one minute. Remove the casing, then cut the sausages into small dice. Marinate the chicken with salt, light soy sauce, oyster sauce, ground white pepper, and cornstarch for half an hour. Soak the dried shitake mushroom until soft. Remove the stem, and cut the mushroom cap into small dice. Clean the dried shrimp with water, then soak it for half an hour to rehydrate it. Drain. Pour one beaten egg into the wok with some oil and immediately spread it thinly. Cut the thin omelet into small pieces with the wok spatula. Remove the abalone from the can. Keep the gravy to cook the rice. Cook the rice: Measure one full cup of rice. Wash the rice and drain. Add water to the abalone gravy to make up 1.25 cups of liquid. Pour the water/gravy into the drained rice and cook in the rice cooker. After the rice is cooked, let it rest and cool, then fluff the rice. Stir-fry the rice: Saute the chopped garlic, Chinese sausage, and dried shrimp until aromatic. Include the mushrooms and gai lan. Season with salt, light soy sauce, ground white pepper, and some Shaoxing wine. Stir-fry the chicken thigh meat with some oil until it turns slightly brown. Stir fry the rice in a clean wok with some oil until fragrant. Return the stir-fried ingredients to the wok. Turn the heat to high and stir-fry with the rice until it starts to turn fragrant. Wrap the rice: Place the leaf with the tip of the stem pointing down in a shallow bowl. Arrange the abalone and the egg pieces at the bottom-most part of the leaf packet. Add the fried rice into the leaf packet. Fold the leaf inwards like making an envelope. Revert the packet so that the tip of the stem is facing upward. Steam for twenty minutes over medium heat. Cut off the top of the leaf to expose the rice, then garnish it with thinly sliced scallion and red chili to serve. Note: *One can of abalone contains 4 abalones. Keep the gravy as part of the liquid to cook the rice. #LotusLeafRice #荷叶飯 ======================================= Website: https://tasteasianfood.com/   / tasteofasianfood     / kwankapang     / kwankapang     / kwankapang