You can wrap the whole chicken and steam it, so that the chicken will have a faint lotus leaf fragrance.

You can boil water, add rock sugar, and get rid of summer heat.

The practice of pigeon slices with lotus leaves introduces dishes and their functions in detail: home-cooked recipes

Technology: Steamed pigeon slices with lotus leaves. Material: Ingredients: 4 clean pigeons, about 500 grams of clean pigeon meat.

Accessories: 75g cooked mushrooms, 25g cooked Jinhua ham, and fresh lotus leaves 1.

Seasoning: salt 2g, monosodium glutamate 4g, sugar 1g, pepper 0.05g, oyster sauce 10g, ginger flower 5g, sesame oil 1g, wet starch 15g and cooked lard 50g. Features of pigeon slices with lotus leaves: fresh lotus fragrance, salty and palatable. Teach you how to make pigeon slices with lotus leaves. How to make pigeon slices with lotus leaves is delicious.

1. Cut the pigeon clean meat obliquely into pieces with a length of 4.5 cm and a width of 2.5 cm (it will shrink after cooking); Cut mushrooms and ham into pieces 4 cm long and 2 cm wide respectively. Blanch the fresh lotus leaves with boiling water to make them green, drain them and put them on a plate with a red ribbon under the lotus leaves in the center of the plate.

2. Put pigeon pieces, heads and wing tips into a container, add salt, monosodium glutamate, pepper, white sugar, ginger flower, sesame oil and wet starch, then add cooked lard and mix well.

3. Code the braised pigeon slices, mushroom slices and ham slices into the lotus leaf one by one, at intervals of three rows; Then put the pigeon's head and wings on it, fold the lotus leaf in half around, wrap it into a rectangle, tie it tightly with silk strips and tie it into a slipknot, steam it in a cage for 15 minutes, and drain the soup on the plate to eat.

The practice of lotus leaf japonica rice porridge introduces the cuisine and its effects in detail: the fine staple food formula for clearing away heat and toxic materials and the formula for heatstroke prevention and cooling.

Taste: Sweet technology: boiled lotus leaf japonica rice porridge. Material: main ingredient: japonica rice 100g.

Accessories: Lotus leaf 30g.

Seasoning: 20 grams of rock sugar and 2 grams of alum teach you how to make lotus leaf japonica rice porridge, and how to make lotus leaf japonica rice porridge delicious.

1. washed japonica rice, soaked in cold water for half an hour, taken out and drained;

2. Wash the lotus leaf and tear it in half;

3. Alum is dissolved with a little water;

4. Put the japonica rice and cold water into the pot, and boil it with high fire first;

5. Then simmer for about 20 minutes;

6. When the rice grains ripen quickly, sprinkle half a lotus leaf and soak it in the porridge with alum water (green protection), and cover the other half with lotus leaf;

7. Continue to simmer for 15 minutes, remove the lotus leaf, add rock sugar to taste, and serve.