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Рецепт Lotus Wrapped Rice
by Global Cookbook

Lotus Wrapped Rice
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Ингредиенты

  • 4 whl Lotus Leaves To 5 Leaves
  • 2 c. Short-Grain White Rice
  • 8 x Chinese Black Mushrooms Or possibly Japanese Black 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

  1. 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.
  2. 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.
  3. Makes 8 rice packets.
  4. Cover the lotus leaves with cool water and let soak several hrs or possibly overnight. Drain.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Cut, wrap and tie the leaves as demonstrated, using a c. of rice per package. Steam over high heat 10-15 min, then serve.
  10. Notes: Look for lotus leaves without holes. When you wrap them, put the green side in.
  11. NOTES : The Five-Flavor Oil and Chili-Lemon Oil are condiments to be used in the recipes.
  12. 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.
  13. She also stressed repeatedly the importance of washing the rice.