Lotus leaf wrapped meatloaf is one of the most popular dishes loved by many people because of its delicious and distinctive flavor that carries the taste of the Northern region. Without any dipping sauce, the fragrant lotus leaf meatloaf with tender and flavorful meat will make your meal more exciting.
Prepare the ingredients
Choosing the meat is extremely important when making lotus leaf wrapped meatloaf. You should choose the part of the meat that has both lean and fat, the best is the lean part of the shoulder or the buttock meat. Avoid choosing pure lean meat like sirloin or ham that would make the meatloaf tough and dry.
The lotus leaves should be evenly green, with large, unfolded leaves without any holes or damage. The best choice is the wild betel leaves that are clean and drained. If you use wet lotus leaves to wrap, the oil in the pan will splatter.
Frying the lotus leaf wrapped meatloaf
Mince or grind the meat finely. Take some lotus leaves, finely chop the shallots and mix them with the meat. Add a little fish sauce, pepper, and soy sauce, then marinate for about 10 minutes. A little tip, you can put it in the refrigerator, wrap it in plastic wrap for 20 minutes, then take it out. The wrapped meatloaf will look more beautiful.
After rolling the meat in the lotus leaves, you heat the oil in a pan, do not put too much lard. A small secret, you should just brush a little lard in the pan and then place the lotus leaf wrapped meatloaf on. Doing so will make the lotus leaf wrapped meatloaf more delicious and attractive.
However, many housewives wonder why their lotus leaf wrapped meatloaf becomes dark on the outer layer even though it is not burnt when frying?
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