Raw materials:

Fresh lotus leaf, glutinous rice, chicken, gingko and millet, and cotton thread.

Seasoning:

Pepper, monosodium glutamate, salt, pepper, chives, garlic, edible oil.

Production method:

Soak the glutinous rice for about two hours, then take it out and drain it, and steam it in a steamer. Dice chicken, heat cooking oil, stir-fry chicken, take out chicken when it is half cooked, add pepper and garlic, add chicken, stir-fry chicken completely, and add proper amount of monosodium glutamate, salt and chives. Ginkgo biloba and millet are boiled in white water first. After getting ready, take out a proper amount of steamed glutinous rice, add fried diced chicken, ginkgo and millet, add a little pepper, monosodium glutamate and salt, wrap the glutinous rice with lotus leaves and bind it with cotton thread for external use, so that the glutinous rice is completely wrapped in the lotus leaves. Finally, put it on a small fire and steam it until the color of the lotus leaves becomes darker and you can smell the fragrance of the lotus leaves, so you can take it out and eat it.

Flavor characteristics:

After the lotus leaf is disassembled, it smells fragrant and fragrant, and the glutinous rice is smooth and delicious. The smell of chicken completely permeates into the glutinous rice, and the fragrance of the lotus leaf has a long aftertaste, which is appetizing and refreshing. It is a traditional snack in Panxian county and has a long reputation. It is not only a common snack, but also a famous dish in the banquet.

Technical points:

First, choose a big and fresh lotus leaf, and steam the glutinous rice thoroughly. After wrapping the glutinous rice with lotus flowers, steam it with low fire until the flavor of lotus leaves slowly penetrates into the glutinous rice.