Accessories: Lotus leaf 150g

Seasoning: salt 3g soy sauce 10g sweet noodle sauce 50g sesame oil 50g ginger 50g fermented milk 30g cooking wine 20g each.

Steaming method of lotus leaf vegetarian chicken;

1. Soak yuba in hot water and cut it into two sections with clear water to make chicken blanks; Young ginger scraping peaches; Wash fresh lotus leaves, steam them in a cage until soft, and cut them into 24 pieces for later use.

2. Put the chicken soup into a container, add salt, soy sauce, sweet noodle sauce, sesame oil, shredded ginger, fermented milk, cooking wine, fresh soup 100 ml, stir a little, then mix with rice flour and divide into 24 parts for later use.

3. Wrap each piece of chicken feed with each lotus leaf, put it in a bowl, steam it in a cage for 1 hour, take it out and put it on a big flat plate.

For more information about steamed vegetarian chicken with lotus leaves, please check Mint.com Food Bank/Restaurant/Steamed vegetarian chicken with lotus leaves.