Lotus seed rice with a combination of fragrant lotus seed flavor and fragrant sticky rice not only brings excitement to the experience but also brings many nutrients to health.
To make lotus seed rice, housewives need to prepare about 2 cups of fragrant rice; 100gr fresh lotus seeds; 1/2 piece of tofu; 150gr green beans; 100gr areca montage; 50gr dried shiitake mushrooms; 30gr fine-tuning onions; 5 pineapple branches; 1 cup unsweetened fresh milk and some other basic spices.
Next, the rice needs to be washed and soaked in water for about 30 minutes and then let it steep. Wash the fresh lotus seeds, boil them until done and continue to drain. Tofu slice the pomegranate seeds, fry until golden and drain the oil.
Boiled green beans are then chopped. The mon potatoes are cut into 1.5cm squares, the shiitake mushrooms are soaked in water to expand, wash and double-slice. The pickled onions are thinly sliced, the pineapple leaves are washed and chopped.
fried onions are fried with a little cooking oil before adding shiitake mushrooms, mon and lotus seeds and stir-frying well. Add 1 tablespoon of soy sauce, stir well and turn off the heat.
Add the rice, pandan leaves and stir-fried vegetable mixture to the rice cooker. Add 1/2 tablespoon of seasoned nuts, 2 tablespoons of soy sauce and continue mixing well.
Pour the ginseng water about 1.5 times the rice surface, cover and cook until the water is low. Then add fresh milk, 1 teaspoon sesame oil, tofu and green beans and stir-fry well and cook for another 10 minutes until the rice is fully cooked.
Put the lotus seed rice on a plate and present a few small lotus leaves to enhance the aesthetics and delicious flavor of the dish.
