Exercise:
1. Take the most popular mushroom cloud ear slippery chicken coop rice as an example. Let the lotus leaf fly into the water first.
2. Drain, add coriander, red pepper and onion, dry the chicken pieces, marinate them with marinade, add seasoning, stir fry together, and thicken.
3. Stir-fry rice with eggs, put it on chicken and fungus, wrap it in lotus leaves and put it in a steamer for slow steaming.
4. The fragrance of lotus leaves is slowly immersed in the rice, which is the authentic China new cage rice.
The biggest feature of Shenzhen cage rice is that the fragrant rice is soaked in thick lotus leaves, which is because the lotus leaves wrap the rice tightly and steam it for a long time. Of course, it's not just that.
Lotus leaf cage rice tastes like clay pot rice. It's delicious and has a strong taste. There are mushroom chicken, bacon, pot-stewed vegetables and paella for people to choose from. The shell of clay pot rice is thick, and it feels quite interesting to dig the ground with a spoon, but the lotus leaf cage rice is not so troublesome, and there is a faint lotus leaf fragrance in the aroma. Xiang Lian rice was inspired by glutinous rice chicken, a traditional Cantonese food.