Lotus Leaf Rice
A Zhejiang-style rice dish: steamed rice with dried mushrooms, lean pork, and shrimp, wrapped in lotus leaves.
Ingredients
rice (washed)
2 cup
lean pork (diced)
200 g
shiitake mushrooms (soaked in cold water until soft, diced)
50 g
shrimp (diced)
200 g
lotus leaf (scalded with boiling water)
1
light soy sauce (for seasoning)
50 g
egg white (for seasoning)
15 g
black pepper (for seasoning)
a pinch
cooking wine (for seasoning)
50 g
Instructions
1
Prepare filling
Soak shiitake mushrooms in cold water until soft and dice them, dice lean pork and shrimp, mix in seasonings and stir well.
2
Prepare lotus leaf
Scald the lotus leaf with boiling water, then place it in a pot.
3
Steam rice
Rinse the rice and spread it evenly on the lotus leaf, add 2.5 cups of water, seal the lotus leaf, cover the pot and cook on high heat for about 15 minutes.
4
Stir-fry filling
Preheat a frying pan for 3 minutes, add 2 tbsp of oil, heat the oil on high heat for 1 minute 30 seconds until hot, add diced shiitake and lean pork and cook on high heat for 2 minutes, then add shrimp and cook for about 1 minute.
5
Mix and steam again
Add the cooked diced shiitake, lean pork and shrimp to the rice, mix well, cover and cook on high heat for another 3 minutes before serving.
