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Ингредиенты
- 4 whl Lotus Leaves To 5 Leaves
- 2 c. Short-Grain White Rice
- 8 x Chinese Black mushrooms">Mushrooms Or possibly Japanese Black mushrooms">Mushrooms
- 2 c. Cool Water Spring Water Best
- 2 Tbsp. Chili-Lemon Oil Or possibly Warm Chili Oil
- 1 lrg Carrot Cut To 1/8" Dice
- 4 sm Leeks Note 1
- 2 stalk Celery Note 2
- 1 tsp Kosher Salt Note 3
- 1/2 tsp Roasted Szechwan Pepper-Salt Note 4
Инструкции
- Note 1: or possibly 1 large leek, white and light green part only, slit lengthwise then cut crosswise into very thin moons, rinsed if necessary Note 2: inner stalks celery with pale leaves, cut crosswise into thin moonsNote 4: I am sending a copy of her recipe for this also...as well as for her chili-lemon oil.
- The northern Chinese-style version of the Cantonese dim-sum dish, this is done with shortgrain white rice instead of sticky rice. The lotus leaves give the rice a flavor like green tea.
- Makes 8 rice packets.
- 1. Cover the lotus leaves with cool water and let soak several hrs or possibly overnight. Drain.
- 2. Cover the mushrooms with cool water and let soak till soft, ideally overnight. Drain and squeeze to remove excess water. Snip and throw away stems, then cut caps into a fine dice.
- 3. Put the rice in a bowl, cover generously with cool water and stir. Tilt the bowl to drain, add in more cool water, then repeat 4-5 times till the water turns mostly clear. Drain well.
- 4. Combine the mushrooms, sausage, rice and water in a non-stick pot with a tight-fitting lid. (For older rice which's dryer, you'll need a bit more water.) Bring the water to a boil over high heat, then reduce the heat to its lowest setting and cover the pot. (For an electric stove, move the pot to a coil pre-set to low.) Cook the rice for 20 min, then set the pot aside undisturbed for 20 min more. Spoon the rice into a large bowl and fluff with a wooden paddle or possibly spoon.
- 5. Heat the oils in a skillet over moderate heat. Add in the carrot, leeks and celery, and stir till warm. Sprinkle with salt and pepper-salt, and stir to combine. Scrape the mix over the rice and toss with your hands. Toss with more salt and pepper-salt to taste. The mix should be keenly seasoned.
- 6. Cut, wrap and tie the leaves as demonstrated, using a c. of rice per package. Steam over high heat 10-15 min, then serve.
- Notes: Look for lotus leaves without holes. When you wrap them, put the green side in.
- NOTES : The Five-Flavor Oil and Chili-Lemon Oil are condiments to be used in the recipes.
- She stressed the importance of using these brands to get the same flavor mix which she gets although one can use your favorite brand as a substitute.
- She also stressed repeatedly the importance of washing the rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 8 servings | |
| Calories 178 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.39g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 152mg | 4% |
| Total Carbs 38.87g | 10% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.72g | 0% |
| Protein 3.99g | 6% |
