You can also Try to make your own favorite sticky rice in lotus leaf. Nowadays, many people add more ingredients, such as beef, shrimp, etc., and seasonings such as sugar and tomato sauce can also be added to make the taste of Lo mai gai more unique. The traditional taste of Lo mai gai is mainly salty and fragrant. Lo mai gai has a long history in China, and now many people are constantly adjusting its filling method to make it more delicious. It uses two cooking methods: stir-frying and steaming. The main ingredients are glutinous rice, chicken, mushrooms, sausages, onions, etc. It is delicious, fragrant and simple to prepare. Throw them straight into a steamer straight from frozen for 20-25 minutes when you’re ready to eat.Lo mai gai is a famous Cantonese dish in China. Steam the parcels for 20 minutes in a bamboo steamer, and they’re ready to eat! You can also cool them after steaming and store them in the freezer. Continue until all parcels are made you should be able to make about 8 or so parcels or more, if you go smaller. Flip over, so the edges are underneath, and set aside. Cover with about the same amount of rice, then fold in the two opposite sides of the parcel, then the other two, to form a sealed parcel. Place about a third of a cup or so of rice into the centre and flatten out to make a bed for your lap cheong, prawns, mushroom and chicken filling. When ready to assemble, trim the hard stem part of the lotus leaves to allow the parcels to fold easily. Drain the sauce from the filling mixture and pour it into the rice, combine well. Dissolve the cornstarch in a tablespoon of water and whisk into the sauce, to thicken. Add the seasoning sauce ingredients shaoxing, oyster and soy sauce, and five spice and stir to combine. Add the mushrooms, the mushroom XO and a few drops of sesame oil, then stir to combine, then pour in the cup of reserved mushroom/shrimp water. Add the chicken and stir fry for 3 minutes (it will be ‘just’ cooked for now, but they will finish cooking once steamed in their parcels). Add another good slug of vegetable oil to the pan, then add the ginger and garlic, and stir fry briefly, to allow the flavours to infuse into the oil. Stir fry for 2-3 minutes until fragrant and bubbling, then remove from pan and set aside. Add about a teaspoon of vegetable oil, then add the chopped lap cheong and shrimp. In a heavy based pan or wok on medium to high heat. Reserve about a cup of the combined mushroom/shrimp soaking water for later. When the mushrooms and shrimp are soft, squeeze any excess moisture from them and give them a rough chop. Place in a clean bowl and add the rice wine, soy sauces, oyster sauce and stir thoroughly, to combine. ![]() While the rice, leaves, mushrooms and shrimp are doing their thing, cut the chicken thighs into cubes, around 3cm. ![]() ![]() ![]() Soak the mushrooms and shrimp in separate bowls for half an hour in warm water. Cut the lotus leaves in quarters and soak in hot water for about 45 minutes, to soften. Rinse the rice thoroughly and then place in a rice cooker and cover with one knuckle of water, cover and cook.
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