Cage rice tastes good and is complicated to make, generalizing that the rice should be fried first and then steamed.

How to do it:

1. For the most popular mushroom, cloud ear, and chicken cage rice, first fly the lotus leaves in water.

2, drain and put coriander, red pepper and scallion segments, cut pieces of chicken wipe dry with marinade marinated, and then put seasoning and cloud fungus to stir fry together, after thickening.

3, scrambled rice with egg, put on top of the chicken and cloud ears, wrapped in lotus leaf and put into the steamer to steam slowly.

4, the lotus leaf flavor slowly soaked into the rice, is this authentic Chinese new cage child rice.

The most important feature of the Shenzhen cage rice is that the rich rice is drenched with the aroma of lotus leaves, which is due to the fact that the leaves are tightly wrapped around the rice and steamed for a long period of time, but of course, it is not only that.

The taste of lotus leaf rice is very similar to that of boiled rice, which is fragrant and full of flavor, and there are varieties of mushroom chicken, preserved meat, lo mei, and seafood rice for people to choose from. While Pot Rice has a thick layer of potpourri, which is fun to dig into with a spoon, Lotus Leaf Rice is less cumbersome, with the light fragrance of lotus leaves floating in the thick aroma. The inspiration for creating the Lotus Leaf Cage Rice came from the traditional Cantonese food, Glutinous Rice Chicken.