Pipa chicken drumsticks wrapped in fragrant rice dumpling leaves

How to make them

1. Take a photo of all the ingredients. Soak the rice dumpling leaves in water.

2. Remove the bones from the Pipa legs and keep the skin.

3. Take coriander root, ginger, garlic, and chili pepper, put them into a stone jar and mash them. Can it be chopped? Personally, I think it’s okay, but it tastes better when mashed.

4. Remember to wear gloves, gloves, gloves, and say important things three times. Because I didn’t wear them, my hands were so hot... After mashing it up, it almost looked like this.

5. Add two spoons of oyster sauce, a spoonful of light soy sauce, pepper, sugar, a small amount of salt, and the mashed seasoning to the Pipa leg meat cut into pieces and mix well. The chicken pieces are cut according to the size of the rice dumpling leaves. I cut 2 Pipa legs into 14 pieces.

6. Mix well and let it sit for 10 minutes. During this period, we will divide the soaked rice dumpling leaves into two. Ready to pack.

7. Place the chicken on top of the rice dumpling leaf, then roll it over and secure the end with a toothpick. Prevent leaves from spreading.

8. Wrap everything up and steam for 12 minutes. After steaming, pour away the juice in the plate, dry the pot, add a little oil, and machine-fry the steamed rice dumpling leaves over low heat for about five minutes. This can further bring out the aroma of the rice dumpling leaves.

9. When each leaf is golden, just scoop it up and dip it in the sauce. The aroma of the rice dumpling leaves has entered.

10. Isn’t he handsome? Hahaha. Keep it simple.

Tips

1. If you don’t like skin-on chicken legs, you can also use chicken breasts.

2. You can use Korean sauce or Lao Gan Ma as the sauce, as long as you like.

3. You can eat it after steaming. If you like, you can fry it again.

Zongzi leaf chicken wings

Steps of cooking

1. Soak the rice dumpling leaves in water in advance and wash them.

Wash the chicken wings, wrap them evenly with 2 tablespoons of barbecue sauce, sugar, salt and starch, and marinate them in the refrigerator for more than 2 hours.

2. Cut a rice dumpling leaf into two halves and lay the two pieces into a T-shape.

Use the vertical rice dumpling leaf to wrap the marinated chicken wings up and down.

Use the horizontal rice dumpling leaves to wrap the chicken wings from left to right.

Put all the wrapped chicken wings in a steamer and steam over high heat for 40 minutes. Turn off the heat, simmer for another 10 minutes, remove the rice dumpling leaves, and serve on a plate.

Rice cooker version of steamed pork ribs with rice dumpling leaves and potatoes

Steps of making

Steps of making

1. Seasoning part

2. Add all the seasonings to the ribs (1 teaspoon light soy sauce, 1 teaspoon dark soy sauce, a little salt, an appropriate amount of five-spice powder, 1 teaspoon olive oil or cooking oil, 1 teaspoon cooking wine, a little sugar, 2 teaspoons starch), stir well, and marinate Make for 30 minutes.

3. Place the rice dumpling leaves on top of each other in a grid on the rice cooker, lay on top of the sliced ??potatoes, spread a full layer and sprinkle some pepper and salt, then spread a full layer and then sprinkle a layer of pepper and salt. I am a big potato. Three layers are just right.

4.Pick the celery leaves and spread them on the potato slices, and put the ribs on top one by one.

5. Cut the celery stalks into small pieces and sprinkle them evenly on the ribs, then sprinkle in the wolfberry