Lotus root and leaf rice
4 lotus leaves
1½ cups rice, soaked
1 medium green capsicum, seeded an cut into ¾-inch pieces
1 medium green capsicum, seeded and cut into ¾ inch pieces
1 medium red capsicum, seeded and cut into ¾ inch pieces
1 inch ginger, grated
2 tablespoons soy sauce
½ teaspoon black pepper powder
Salt to taste
1 teaspoon sugar
2 teaspoon MSG (optional)
Peel and wash the lotus root thoroughly under running water and slice thinly parboil in two cups of salted water. Drain.
Soak the oyster mushrooms in one cup of hot water for five minutes. drain and slice
Wash and wipe the lotus leaves dry.
Drain and boil the rice in four cups of water till 3-4 done. Drain thoroughly.
Mix together the rice; lotus roots, mushrooms, capsicums, ginger, soy sauce, pepper powder, salt sugar, rice wine and MSG. divide the mixture into four equal portions.
Spread the leaves on a flat worktop, place one portion of the rice mixture in the centre of each leaf and fold up the edges neatly. Secure with a string.
Heat sufficient water in a steam, place the rice parcels in it and stream for 15-20 minutes.
Open the parcels and serve hot.
Open the ester and the aroma completely envelops you. You could well become a dimsum chef! Lotus root is low in saturated fat and cholesterol. It is high in dietary fibre, potassium and Vitamin B, making me weight-loss diet plans.