CHINESE FOR LOTUS RECIPES

Steps:

• Pre-soak the sticky rice for at least 2 hours. Drain and then place in a steamer to steam for around 20 minutes (almost cooked).
• Marinate chicken with salt, light soy sauce, pepper and oyster sauce.
• Heat oil in a pan, add ginger, garlic and green onion white and fry for around 1 minute over slow fire until aromatic.
• Add chicken meat in and fry for 10-15 seconds until the chicken changes color slightly. Transfer out.
• Place sweet sausage, cured pork belly and shiitake mushrooms; fry for 1-2 minutes over medium slow fire until slightly browned and the cured pork belly turns transparent.
• Turn off fire and return chicken meats, add dark soy sauce, light soy sauce and oyster sauce. Mix well.
• Assembling method 1: Get a lotus leaf and put a layer of sticky rice (pre-steamed) and then put 1/3 of the filling on the center. Cover with another layer of sticky rice. Then dig a small hole in the center and decorate with a salted duck egg yolk. Wrap well with the remaining part of the leaf.
• Assembling method 2: Mix steamed sticky rice with the filling. Then place around 1 cup mixture in the center of a lotus leaf and then wrap well.
• Sep up the steamer and continue steaming for 20 minutes. Serve with chopped green onion.

Steps:

• 1 lotus root is cleaned and peeled for later use. The lotus root for making lotus root soup suggests that you choose a whole lotus root at the back. Because there are more lotus root noodles in the next few sections, they are suitable for making soup or making lotus root soup. If it is fried lotus root, choose the first section. The top section of lotus root is crispy and sweet, which is more suitable for cold dressing or sauteing.
• Cut the lotus root into small pieces and rinse in clean water.
• Add a little water to the lotus root and put it in a food processor to make a puree.
• Put the lotus root puree into the pot and add 3 bowls of water. If you add too little water, the lotus root soup will be very sticky, like a thick paste, and the taste is not good. It is too thin and does not have the smooth taste. When everyone is doing it, master the amount of water.
• Bring to a boil. During the cooking process, the lotus root soup will become more and more viscous, and it needs constant stirring during the cooking process.
• Add 2 tablespoons of sugar osmanthus to the boiled lotus root soup to taste, and then sprinkle a little dried osmanthus to enhance the aroma. Sweet-scented osmanthus is sweet-scented osmanthus sauce, which is sweeter and has the fragrance of osmanthus. You can also add rose sauce according to your taste.