2. Steamed gluten, cut into strips 6 cm long, 0.6 cm wide and 3.5 cm thick, and squeeze out water.
3. Squeeze the dried gluten strips into soy sauce and marinate evenly, then take them out, squeeze them slightly, remove some water, and fry them in hot oil until they are light yellow.
4. Stir-fry peanut oil, heat it to 70% heat, fry it in Jiang Mo, and then add soy sauce and sugar.
Lotus leaf meat 2
Monosodium glutamate, 250 ml white soup and gluten strips, and firing.
5. After boiling, move to low heat and stew thoroughly, pour into a bowl, add fried rice flour, cinnamon powder, star anise powder, sweet noodle sauce and sesame oil, mix well, steam thoroughly on the drawer and take it out.
6. Wash the fresh lotus leaves and remove the pedicels, draw a cross in the middle of each lotus leaf with a knife, divide it into four pieces, and then scald it with boiling water.
7. Wrap a piece of gluten in each lotus leaf (green side down), put it in a tray, steam it in a drawer for about 20 minutes, and put the original bag in the tray.