How to make delicious steamed vegetarian rice with lotus leaves for Vu Lan holiday

Vegetarian rice steamed in lotus leaves

Ingredient

2 cups of sticky rice; 150 grams of fresh lotus; 150 grams of vegetarian sausage (diced); 10 grams of shiitake mushrooms (diced); 100 grams of carrots (diced); 100 grams of green beans (diced); 2 lotus leaves; 10 grams of sugar; 10 grams of vegetarian seasoning; 10 grams of soy sauce; 10 grams of vegetarian oyster sauce.

How to prepare

First, you wash the lotus seeds thoroughly then boil the lotus seeds with a little salt until soft then scoop them out, use the lotus water to cook rice. After that, you wash the rice and cook it with the lotus water. Put the pan on the stove, add a little cooking oil, then add carrots, beans, shiitake mushrooms, vegetarian sausage, 1 tablespoon of sugar, 1 tablespoon of vegetarian seasoning, 1 tablespoon of vegetarian oyster sauce, 1 tablespoon of soy sauce, stir well all the ingredients, then add the lotus seeds and stir well, remove the pan from the heat.

Next, you add the newly stir-fried mixture to the white rice, mix well, wrap it in lotus leaves and steam it in boiling water for 5 to 7 minutes. Finally, you have a vegetarian lotus leaf rice dish that is light and full of essential nutrients with the cool sweetness of lotus seeds mixed with delicious, sweet rice grains and the richness of the ingredients.

Lotus leaf vegetarian rice

Raw material preparation

First, soak 20 grams of dried shiitake mushrooms in warm water for about 7-10 minutes until the mushrooms expand, then remove them. Then, squeeze out the water and cut them into small pieces. Next, peel the carrots, wash them, and dice them. Separate the corn kernels and remove the core.

Next, take out 20 grams of dried lotus seeds that have been soaked to soften from the night before to remove the lotus core and peel off the brown membrane. For green beans, remove both ends and strip the fibers, then wash and dice.

Then, boil about 300ml of water and add the prepared lotus seeds to boil over medium heat. When the water boils again, reduce the heat and simmer for another 10 minutes until the lotus seeds are soft and then remove.

Steamed rice

First, put the pan on the stove, then add 1 tablespoon of cooking oil to the pan. Wait for the oil to heat up, then add 1 tablespoon of minced shallots and fry until fragrant.

Next, add green beans, carrots, sweet corn, and prepared mushrooms and stir-fry for about 2 minutes until the mixture is just cooked, then season with about 1 teaspoon of salt and 1/3 teaspoon of MSG.

Next, add 1 cup (rice bowl) of cooled rice and stir well. Then, add 3 tablespoons of soy sauce, mix all the ingredients together over high heat for about 30 seconds, then season to taste and turn off the heat.

After washing and drying the lotus leaves, place them in a bowl with the ribbed side facing in. Next, add the lotus seeds first and then spread the rice evenly over them. Then, gather the lotus leaves and use toothpicks to secure them.

Finally, put the pot on the stove, add 1 bowl of water, then place the rice package on the steamer and cover. Steam for about 10 minutes until the rice is soft and fragrant, then take it out of the pot.

After steaming, take the rice package out onto a plate and use scissors to cut the lotus leaf into 6 petals from the top to the middle of the rice package. Lotus leaf vegetarian rice has an extremely eye-catching color and the characteristic faint aroma of lotus seeds. When eating, you will feel the soft and sticky rice grains, the rich lotus seeds mixed with the seasoned vegetable filling. Lotus leaf vegetarian rice is best enjoyed while it is still hot.

Source: https://giadinh.suckhoedoisong.vn/cach-lam-com-chay-hap-la-sen-thom-ngon-cho-ngay-le-vu-lan-172250825105912866.htm