![]() You can also Try to make your own favorite sticky rice in lotus leaf. Nowadays, many people add more ingredients, such as beef, shrimp, etc., and seasonings such as sugar and tomato sauce can also be added to make the taste of Lo mai gai more unique. The traditional taste of Lo mai gai is mainly salty and fragrant. Lo mai gai has a long history in China, and now many people are constantly adjusting its filling method to make it more delicious. It uses two cooking methods: stir-frying and steaming. The main ingredients are glutinous rice, chicken, mushrooms, sausages, onions, etc. It is delicious, fragrant and simple to prepare. Place the plate of filled lotus leaves in a bamboo steamer over boiling water and steam for 15 minutes, or until they are heated through, then serve.Lo mai gai is a famous Cantonese dish in China. Repeat with the remaining lotus leaves and filling until you have 8 neat parcels and put them on a heatproof plate. Add the rest of that portion of rice to cover the filling.įorm a square parcel with the lotus leaf and tie it up with cooking twine. Place some of a portion of rice mixture on the centre of a lotus leaf and add a portion of filling on top, shaping the rice with your hands so that it forms a ring around the filling. Lay a lotus leaf in front of you on your work surface. Remove the pan from the heat, stir in the sesame oil and leave to cool.ĭivide both the rice and the filling into 8 equal portions. Season with pepper to taste and cook for 1–2 more minutes to mix everything together and finish the cooking of the meat. Give the sauce another quick stir, then add it to the middle of the pan, stirring quickly to thicken. ![]() Add the chicken cubes and pork and stir-fry until they turn white and are 80 per cent cooked throughĪdd the sausages and the mushrooms and stir-fry for a minute. When the oil is hot, add the garlic and stir-fry until you can smell its aroma (about 30 seconds). Place a wok on the heat and add the 2 tablespoons of vegetable oil. In a separate bowl, dissolve the remaining cornflour in a tablespoon of water, then whisk this into the wine and soy mix to make the sauce. Put the remaining rice wine in a small bowl with the soy sauces. Then add the salt, a tablespoon of the rice wine and a teaspoon of the cornflour and leave the chicken and the pork to marinate for 20 minutes. Cut the pork into pieces about the same size and add them to the same bowl. ![]() Remove the rice, cover and keep warm while you prepare the rest of the ingredients.Ĭut the chicken into small cubes about the size of a postage stamp and place them in a bowl. Place the steamer over the water and bring the water to the boil, then cover the rice and steam for about 20 minutes. Half fill a wok or large saucepan with water – the steamer needs to sit above the water without touching. Line a bamboo steamer with baking parchment or a cabbage leaf and add the drained rice. Squeeze out any excess water, remove the stems and chop the mushrooms finely. ![]() Soften the dried mushrooms by soaking them in hot water for 20–30 minutes. Cover the rice with water and leave it to soak for 1 hour, then drain. Soak the lotus leaves in hot water for 1 hour, then pat them dry. Start preparations an hour before you want to cook. ![]()
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