Lotus leaf chestnut meat rice dumplings
By SonnyMoen
The Dragon Boat Festival is approaching, and I made more than 60 table-style fresh meat rice dumplings in one go over the weekend. There was still a small bowl of pickled meat left. I thought of making something more to use it, and I just caught a glimpse of this lotus leaf bag. Instead of reed leaves, let's make a lotus leaf rice dumpling.
Recipe Recommendations
- dried lotus leaf appropriate amount
- pig hind legs appropriate amount
- chestnuts appropriate amount
- rice appropriate amount
- peanut appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- simple
Steps for Lotus leaf chestnut meat rice dumplings
1
Rinse dried lotus leaves with clean water first;
2
Prepare a pot of hot water and blanch the lotus leaves for two or three minutes;
3
After the lotus leaf becomes soft, take it out and rinse it with cold water. Lay it flat for later use;
4
I use the remaining meat and peanuts from making rice dumplings before, so they have been marinated. If I use fresh meat, I can use cooking wine, soy sauce, soy sauce, white sugar, and five-spice powder to marinate for a while. The longer it takes, the more delicious it will taste. I also added a spoonful of barbecued pork sauce;
5
When making meat, you can add some scallions crispy, which is the key seasoning of Taiwanese-style braised pork. It is very delicious and can be omitted if it does not exist;
6
The instant chestnuts I use in bags are more convenient. If they are raw chestnuts, it is best to cook them in advance;
7
Use a rice cooker to cook the rice in advance. It is best to put less water than usual to make the rice a little harder and achieve the effect of clear grains;
8
Put the oil in the pan and heat it up, add the oil onion crisp to burst out the fragrance;
9
Pour in pork and peanuts and stir-fry until color changes;
10
Add appropriate amount of water, simmer for about 15 minutes, adjust to salty and light according to taste;
11
Pour the meat and juice on the rice, add the chestnuts and mix well;
12
Divide the entire lotus leaf into two halves, use half for each serving, spread the rice you have just mixed on the lotus leaf, use chopsticks or spoon to arrange it into a triangle, or a quadrangle, and gently compress it;
13
Wrap the lotus leaves with the opening down. If you want to be more like rice dumplings, you can also tie them with rope;
14
Put the lotus leaf rice dumplings into a small steamer. If you don't have them, use an ordinary container;
15
Pour cold water into the pot, steam for 15 minutes, turn off the heat and continue to simmer for 5 minutes to fully release the aroma of the lotus leaves.