Hue Style Lotus Leaf Rice For Saigon Lunch
When gently separating the lotus leaves, a layer of hot smoke rises up mixed with the faint scent of rice, fresh lotus seeds, shiitake mushrooms and peas ...
It can be said that lotus leaf steamed rice is a dish with an elegant appearance, while the quality inside shows the sophistication and quintessence that anyone who once ate it will be hard to forget. Lotus leaf steamed rice used to appear in the royal court, but now it is more popular, served later to replace monotonous white rice
To process this dish, the chef not only rinses the clean rice, then goes to the kitchen to finish, but it requires meticulousness in each step. Rice cooked in the lotus leaf dish must be eight fragrant, clear, small and long. After being thoroughly treated to drain the water, when it comes to cooking, the newly hatched seeds are evenly soft and supple
The steamed rice dish with lotus leaves is both delicious to enjoy and has an elegant and noble look.
Photo: OrivyNext, you take the lotus seeds and peas and boil them to soften, the crushed coconut part with boiling water and drain. The cook at that time will put up a small pan of oil, add the dried onions to the aroma and then in turn add all the ingredients above, include the shrimp, chopped meat, shiitake ... Finally pour the cooked rice. Stir, season to taste and spread.
How to shape the lotus leaf rice dish is very important
Lotus leaves must be washed thoroughly, then dried and spread out, put a quantity of rice mixed with the ingredients just processed in the middle, gently wrap and steam.Lotus leaves when steamed with rice will blend the aroma together. In just 15 minutes, the dish was finished. When you eat, you can use a knife or hand to separate the leaves into 5 parts and bend them. Using rice with soy sauce or eating irregularly. In Saigon, you can eat lotus leaf rice at locations that serve Hue dishes, for 60,000 VND a part.
Thao Nghi
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