Braised pork with lotus leaves

Overview

I like to cook and enjoy the fun of cooking. I like to cook more than eat. As a typical southerner, I am not very interested in northern pasta even if it is made like flowers. However, today I have to recommend this braised pork and lotus leaf sandwich to everyone. The lotus leaf sandwich is soft and delicious, and the filling is fat but not greasy. The filling absorbs the essence of the marinade, and the aroma is overflowing, making people want to stop eating. Adjusting the stuffing is the key point: 1. The braised meat should be marinated for enough time until the meat is crispy and tender; 2. The meat should be fat and lean, as the taste of pure lean meat will be greatly reduced. Since my children and I don’t like fatty meat, we used front leg meat with a little fat. This filling method can also be used as the filling for Roujiamo. If you like it, try it.

Tags

• staple food
• pasta
• home cooking
• old man
• breakfast
• braised pork
• coriander
• flour
• light soy sauce
• yeast
• green pepper
• marinade
• red pepper
• salt
• water

Ingredients

Steps

1. 1 Add the yeast water melted with warm water to the flour, knead it into a dough, and ferment until it doubles in size.

   

2. 2 Exhaust, divide into 60g portions, roll into balls and let rest for 5 minutes. (I made it larger, almost the size of my palm, so that I could stuff more stuffing and it would be enjoyable to eat)

   

3. 3 Flatten the dough and roll it into a round piece.

   

4. 4 Apply a thin layer of vegetable oil to the surface.

   

5. 5 After folding in half, pinch out a small handle at the bottom.

   

6. 6 Use a comb to press out the impression.

   

7. 7 Look good.

   

8. 8 Put it in a steamer and let it rise for 10 minutes, then turn on the heat. Bring to a boil over high heat and turn to medium-low heat for 15 minutes. Turn off the heat and simmer for 5 minutes before uncovering it

   

9. 9 This is braised pork, and a few pieces of pork are added to the braised eggs. (I use old marinade, which has a very mellow taste. If you don’t have it, you can make it yourself. My marinade base is: star anise, cinnamon, bay leaves, pepper, fennel, grass fruit, ginger, green onions, salt, dark soy sauce, light soy sauce, sugar. After the marinade has cooled, you can store it in the refrigerator, and take it out and defrost it in advance before use)

   

10. 10 Dice green and red peppers and coriander.

    

11. 11 Chop the braised pork into small pieces.

    

12. 12 Put the chopped coriander and green pepper into the braised pork bowl, add a spoonful of marinade, a little salt and light soy sauce to taste.

    

13. 13 Mix well.

    

14. 14 Pick it up and eat.