Lo #Mai #Gai #(Steamed #Sticky #Rice #in #Lotus #Leaf)
Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
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Lo Mai Gai (steamed sticky rice in lotus leaf),one of probably essentially the foremost vintage and well-known dish in dim sum halls, is simple to make at home. It accommodates all varieties of yum foods sticky rice, chicken, candy sausage (lop cheong), Chinese cured beef stomach (lop yok), salted egg yolk and shiitake mushrooms. It is a really well-known Chinese sort Lo Mai Fun recipe.
Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
It is fairly simple to make a yummy sticky rice dish with all kings of meats or even vegetables and fruits. Sticky rice has enhanced aroma than usual rice and will take up the juice and type better. That’s why I made that simple sticky rice ribs a couple of days ago.
I was born and grew up in Chongqing, the municipality originally belongs to Sichuan area. So I was born with spicy teeth. Before shifting to Guangdong province, I merely refuse meals from different delicacies especially Guangdong province. During the primary task 12 months in Shenzhen, we climb the Southern mountain every one Sunday and after that we order a big quantity of dim sum dishes and chat with every one different from 9:00 am to 11:00 am in a noted native dim sum hall. That reminiscence has began my life of cooking and making Guangdong dishes at home. I love Har Gow, fowl feet, all types of cake and lo mai gai. Later, I discovered it fairly well-known amongst my Cantonese colleague as breakfast.
Generally, Lo Mai Gai is fairly simple to train and as lengthy as you get excessive pleasant ingredients, you possibly could make excellent tastes. I actually have indexed NULL ways of assembling a Lo Mai Gai. And they brings small difference from the appearance and taste.
Lo Mai Gai| chinasichuanfood.com
Ingredients
1 and 1/2 cup sticky rice (either quick grain or lengthy grain)
4 lotus leaves
2 tablespoons of cooking oil
1 candy sausage (lop cheong)
1 cup sliced Chinese cured beef stomach (lop yok)
5 hydrated dried shiitake mushrooms
1 thumb ginger
2 garlic, sliced
2 inexperienced onion (white and inexperienced edge separated)
1 fowl leg (bone eliminated and cut into small pieces)
1/2 tablespoon faded soy sauce
1 tablespoon darkish soy sauce
1 tablespoon oyster sauce
salted duck egg yolk (for technique 1)
Chicken marinating
pinch of salt
1/2 tablespoon faded soy sauce
1/2 tablespoon oyster sauce
dash of pepper
Steps
Pre-soak the sticky rice for not less than 2 hours. Drain after which region in a steamer to steam for round 20 minutes (almost cooked).Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
Marinate fowl with salt, faded soy sauce, pepper and oyster sauce.Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
Heat oil in a pan, upload ginger, garlic and inexperienced onion white and fry for round 1 minute over sluggish fire till aromatic. Add fowl meat in and fry for 10-15 seconds till the fowl modifications colour slightly. Transfer out.Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
Place candy sausage, cured beef stomach and shiitake mushrooms; fry for 1-2 minutes over medium sluggish fire till just a little browned and the cured beef stomach turns transparent.Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
Turn off fire and return fowl meats, upload darkish soy sauce, faded soy sauce and oyster sauce. Mix well.Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
Assembling technique 1: Get a lotus leaf and positioned a layer of sticky rice (pre-steamed) after which positioned 1/3 of the filling at the center. Cover with one other layer of sticky rice. Then dig a small gap within the middle and adorn with a salted duck egg yolk. Wrap nicely with the last edge of the leaf.Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
Assembling technique 2: Mix steamed sticky rice with the filling. Then region round 1 cup combination within the middle of a lotus leaf after which wrap well.Lo Mai Gai| chinasichuanfood.com
Sep up the steamer and keep steaming for 20 minutes. Serve with chopped inexperienced onion.
Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
Assembled via technique 1
It retains the unique type of the sticky rice and hence types a stable distinction with the savory filling. We can type the layers of type via every one bite.
Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
Wrapped via technique 2
The candy rice is nicely flavored via the sauces of different ingredients. We get uniform type in contrast with technique 1. Which one do you like?
Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
4.67 from 3 votes
Print
Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
Prep Time
2 hrs
Cook Time
40 mins
Total Time
2 hrs 40 mins
Lo Mai Gai--Cantonese steamed sticky rice in lotus leaf
Course: staple
Cuisine: Cantonese
Keyword: steamed, Sticky Rice
Servings: 3 making 3 ones
Calories: 2934 kcal
Author: Elaine
Ingredients
1.5 cup sticky rice , both quick grain or lengthy grain
4 lotus leaves
2 tbsp. cooking oil
1 candy sausage , lop cheong
1 cup sliced Chinese cured beef stomach , lop yok
5 hydrated dried shiitake mushrooms
1 thumb ginger
2 garlic , sliced
2 inexperienced onion , white and inexperienced edge separated
1 fowl leg , bone eliminated and cut into small pieces
1/2 tbsp. faded soy sauce
1 tbsp. darkish soy sauce
1 tbsp. oyster sauce
salted duck egg yolk , for technique 1
Chicken marinating
pinch of salt
1/2 tbsp. faded soy sauce
1/2 tbsp. oyster sauce
dash of pepper
Instructions
Pre-soak the sticky rice for not less than 2 hours. Drain after which region in a steamer to steam for round 20 minutes (almost cooked).
Marinate fowl with salt, faded soy sauce, pepper and oyster sauce.
Heat oil in a pan, upload ginger, garlic and inexperienced onion white and fry for round 1 minute over sluggish fire till aromatic.
Add fowl meat in and fry for 10-15 seconds till the fowl modifications colour slightly. Transfer out.
Place candy sausage, cured beef stomach and shiitake mushrooms; fry for 1-2 minutes over medium sluggish fire till just a little browned and the cured beef stomach turns transparent.
Turn off fire and return fowl meats, upload darkish soy sauce, faded soy sauce and oyster sauce. Mix well.
Assembling technique 1: Get a lotus leaf and positioned a layer of sticky rice (pre-steamed) after which positioned 1/3 of the filling at the center. Cover with one other layer of sticky rice. Then dig a small gap within the middle and adorn with a salted duck egg yolk. Wrap nicely with the last edge of the leaf.
Assembling technique 2: Mix steamed sticky rice with the filling. Then region round 1 cup combination within the middle of a lotus leaf after which wrap well.
Sep up the steamer and keep steaming for 20 minutes. Serve with chopped inexperienced onion.
Nutrition Facts
Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
Amount Per Serving
Calories 2934 Calories from Fat 2340
% Daily Value*
Total Fat 260g 400%
Saturated Fat 91g 455%
Cholesterol 429mg 143%
Sodium 1047mg 44%
Potassium 1106mg 32%
Total Carbohydrates 83g 28%
Dietary Fiber 3g 12%
Protein 57g 114%
Vitamin A 3.8%
Vitamin C 4.1%
Calcium 4.7%
Iron 25.4%
* Percent Daily Values are founded mostly on a 2000 calorie diet.
FULL LINK >>>>> https://www.chinasichuanfood.com/lo-mai-gai-steamed-sticky-rice-in-lotus-leaf/
Jump to Recipe Print Recipe
Lo Mai Gai (steamed sticky rice in lotus leaf),one of probably essentially the foremost vintage and well-known dish in dim sum halls, is simple to make at home. It accommodates all varieties of yum foods sticky rice, chicken, candy sausage (lop cheong), Chinese cured beef stomach (lop yok), salted egg yolk and shiitake mushrooms. It is a really well-known Chinese sort Lo Mai Fun recipe.
Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
It is fairly simple to make a yummy sticky rice dish with all kings of meats or even vegetables and fruits. Sticky rice has enhanced aroma than usual rice and will take up the juice and type better. That’s why I made that simple sticky rice ribs a couple of days ago.
I was born and grew up in Chongqing, the municipality originally belongs to Sichuan area. So I was born with spicy teeth. Before shifting to Guangdong province, I merely refuse meals from different delicacies especially Guangdong province. During the primary task 12 months in Shenzhen, we climb the Southern mountain every one Sunday and after that we order a big quantity of dim sum dishes and chat with every one different from 9:00 am to 11:00 am in a noted native dim sum hall. That reminiscence has began my life of cooking and making Guangdong dishes at home. I love Har Gow, fowl feet, all types of cake and lo mai gai. Later, I discovered it fairly well-known amongst my Cantonese colleague as breakfast.
Generally, Lo Mai Gai is fairly simple to train and as lengthy as you get excessive pleasant ingredients, you possibly could make excellent tastes. I actually have indexed NULL ways of assembling a Lo Mai Gai. And they brings small difference from the appearance and taste.
Lo Mai Gai| chinasichuanfood.com
Ingredients
1 and 1/2 cup sticky rice (either quick grain or lengthy grain)
4 lotus leaves
2 tablespoons of cooking oil
1 candy sausage (lop cheong)
1 cup sliced Chinese cured beef stomach (lop yok)
5 hydrated dried shiitake mushrooms
1 thumb ginger
2 garlic, sliced
2 inexperienced onion (white and inexperienced edge separated)
1 fowl leg (bone eliminated and cut into small pieces)
1/2 tablespoon faded soy sauce
1 tablespoon darkish soy sauce
1 tablespoon oyster sauce
salted duck egg yolk (for technique 1)
Chicken marinating
pinch of salt
1/2 tablespoon faded soy sauce
1/2 tablespoon oyster sauce
dash of pepper
Steps
Pre-soak the sticky rice for not less than 2 hours. Drain after which region in a steamer to steam for round 20 minutes (almost cooked).Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
Marinate fowl with salt, faded soy sauce, pepper and oyster sauce.Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
Heat oil in a pan, upload ginger, garlic and inexperienced onion white and fry for round 1 minute over sluggish fire till aromatic. Add fowl meat in and fry for 10-15 seconds till the fowl modifications colour slightly. Transfer out.Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
Place candy sausage, cured beef stomach and shiitake mushrooms; fry for 1-2 minutes over medium sluggish fire till just a little browned and the cured beef stomach turns transparent.Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
Turn off fire and return fowl meats, upload darkish soy sauce, faded soy sauce and oyster sauce. Mix well.Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
Assembling technique 1: Get a lotus leaf and positioned a layer of sticky rice (pre-steamed) after which positioned 1/3 of the filling at the center. Cover with one other layer of sticky rice. Then dig a small gap within the middle and adorn with a salted duck egg yolk. Wrap nicely with the last edge of the leaf.Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
Assembling technique 2: Mix steamed sticky rice with the filling. Then region round 1 cup combination within the middle of a lotus leaf after which wrap well.Lo Mai Gai| chinasichuanfood.com
Sep up the steamer and keep steaming for 20 minutes. Serve with chopped inexperienced onion.
Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
Assembled via technique 1
It retains the unique type of the sticky rice and hence types a stable distinction with the savory filling. We can type the layers of type via every one bite.
Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
Wrapped via technique 2
The candy rice is nicely flavored via the sauces of different ingredients. We get uniform type in contrast with technique 1. Which one do you like?
Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
4.67 from 3 votes
Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
Prep Time
2 hrs
Cook Time
40 mins
Total Time
2 hrs 40 mins
Lo Mai Gai--Cantonese steamed sticky rice in lotus leaf
Course: staple
Cuisine: Cantonese
Keyword: steamed, Sticky Rice
Servings: 3 making 3 ones
Calories: 2934 kcal
Author: Elaine
Ingredients
1.5 cup sticky rice , both quick grain or lengthy grain
4 lotus leaves
2 tbsp. cooking oil
1 candy sausage , lop cheong
1 cup sliced Chinese cured beef stomach , lop yok
5 hydrated dried shiitake mushrooms
1 thumb ginger
2 garlic , sliced
2 inexperienced onion , white and inexperienced edge separated
1 fowl leg , bone eliminated and cut into small pieces
1/2 tbsp. faded soy sauce
1 tbsp. darkish soy sauce
1 tbsp. oyster sauce
salted duck egg yolk , for technique 1
Chicken marinating
pinch of salt
1/2 tbsp. faded soy sauce
1/2 tbsp. oyster sauce
dash of pepper
Instructions
Pre-soak the sticky rice for not less than 2 hours. Drain after which region in a steamer to steam for round 20 minutes (almost cooked).
Marinate fowl with salt, faded soy sauce, pepper and oyster sauce.
Heat oil in a pan, upload ginger, garlic and inexperienced onion white and fry for round 1 minute over sluggish fire till aromatic.
Add fowl meat in and fry for 10-15 seconds till the fowl modifications colour slightly. Transfer out.
Place candy sausage, cured beef stomach and shiitake mushrooms; fry for 1-2 minutes over medium sluggish fire till just a little browned and the cured beef stomach turns transparent.
Turn off fire and return fowl meats, upload darkish soy sauce, faded soy sauce and oyster sauce. Mix well.
Assembling technique 1: Get a lotus leaf and positioned a layer of sticky rice (pre-steamed) after which positioned 1/3 of the filling at the center. Cover with one other layer of sticky rice. Then dig a small gap within the middle and adorn with a salted duck egg yolk. Wrap nicely with the last edge of the leaf.
Assembling technique 2: Mix steamed sticky rice with the filling. Then region round 1 cup combination within the middle of a lotus leaf after which wrap well.
Sep up the steamer and keep steaming for 20 minutes. Serve with chopped inexperienced onion.
Nutrition Facts
Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
Amount Per Serving
Calories 2934 Calories from Fat 2340
% Daily Value*
Total Fat 260g 400%
Saturated Fat 91g 455%
Cholesterol 429mg 143%
Sodium 1047mg 44%
Potassium 1106mg 32%
Total Carbohydrates 83g 28%
Dietary Fiber 3g 12%
Protein 57g 114%
Vitamin A 3.8%
Vitamin C 4.1%
Calcium 4.7%
Iron 25.4%
* Percent Daily Values are founded mostly on a 2000 calorie diet.
FULL LINK >>>>> https://www.chinasichuanfood.com/lo-mai-gai-steamed-sticky-rice-in-lotus-leaf/
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