The delectable steamed pork and lotus leaf cake is so fragrant that there are no friends don’t like it! How can it be so delicious! It rained just after it was finished. God is cooperating with my meat eating mood. Now I’ll tell you how to do it.
How To Make The Delectable Steamed Pork and Lotus Leaf Cake
Streaky pork with skin is the best. Slice it. My meat is the leftover from zongzi, so there’s no skin. Emmm It doesn’t matter. It doesn’t affect anything. Pork with raw sauce, braised soy sauce, sugar, cooking wine, oil, onion and ginger, marinated overnight
Stir fry glutinous rice + rice + prickly ash + star anise over low heat until it turns yellow.
Put rice and spices into the blender and beat them to the end. I didn’t beat them all to the end. I also brought some granules. Pour in the sauce of meat and bacon. If the rice is still a little dry, add some water and mix it well.
Put it in the lotus leaf and wrap it up. I used two of them and wrapped them up again
Steam for an hour and a half
Flour + yeast + 1 teaspoon sugar + water, mix flours for about five minutes, smooth noodles
Divide it into several parts, knead it and roll it into tongues
Brush the “ox tongue” with oil, fold it in half, pierce the hole with toothpick, make it into lotus leaf shape, put the steamer to start fermentation
After 45 minutes, it’s summer. It’s better to leaven dough. Open the hole and see if it’s still there. If it’s very shallow, make another hole, or the hole will be gone after steaming. Change into mammy! Then steam for 15 minutes, turn off the fire for five minutes, then you can wrap the meat and eat the delectable steamed pork and lotus leaf cake.
The Delectable Steamed Pork and Lotus Leaf Cake
- 500 g streaky pork
- 40 g glutinous rice
- 2 Lotus leaf
- 100 g rice
- 120 g flour
- 2 g Yeast
- 65 g water
- Star anise
- prickly ash
- Soy sauce
- Cooking wine
- braised soy sauce
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