polished glutinous rice

200 grams

glutinous rice

50 grams

chicken (as food)

300 grams

Conpoy

40 grams

Salted egg yolk

40 grams

dried mushrooms (picked in winter)

100g

ingredients

Sesame oil

of appropriate amount

salt

of appropriate amount

lotus leaf

a sheet

Cornflour

of appropriate amount

shredded ginger

of appropriate amount

step

1. Wash and chop the chicken and marinate it in sesame oil with shredded ginger salt. You can also add some soy sauce pepper to taste as you like.

2. The mushrooms are soaked in advance, and the scallops need to be cleaned with warm water.

3. Wash lotus leaves in advance and soak them in warm water for one hour. It takes one to two hours for glutinous rice to absorb water. (The original glutinous rice chicken is steamed across the water, so you can directly cook the glutinous rice into rice and then steam it with meat.)

4. Open the lotus leaf, put the glutinous rice in, spread the dried chicken, dried scallop, dried mushrooms and egg yolks, and cover them with a layer of glutinous rice.

5. The bread at the bottom of the lotus leaf, the upper layer is relatively unclean, with more fluff, and the aroma is not as good as the lower layer.

6. Glutinous rice is completely wrapped in lotus leaves.

7. Put the pot on fire until the color of steamed lotus leaves darkens and the fragrance of lotus leaves can be smelled. Turn off the fire and simmer for a while.

8. Use glutinous rice+sticky rice, which will not be too sticky to eat, and can ensure that the grains are fresh and crystal clear.

9. The aroma of glutinous rice and lotus leaves can be fully integrated, and the aroma is overflowing! Very appetizing.