(1) Preparation of lotus leaf glutinous rice chicken (snack)

Ingredients:

One piece of fresh lotus leaf, appropriate amount of glutinous rice, appropriate amount of chicken, appropriate amount of ginkgo and chestnut , cotton thread.

Seasoning:

Pepper, monosodium glutamate, salt, chili, chives, garlic, cooking oil

Preparation method:

First, add Soak the glutinous rice for about two hours, then take it out, drain it, and steam it in a steamer. Cut the chicken into dices, heat the cooking oil, add the diced chicken and stir-fry until it is half cooked, take out the diced chicken, stir-fry the peppers and garlic, add the diced chicken, and then stir-fry the diced chicken until it is completely cooked. Add appropriate amount of MSG, salt and chives. Ginkgo and chestnut are first cooked in white water. After making preparations, take out an appropriate amount of steamed glutinous rice, add fried diced chicken, ginkgo and chestnuts, then add a little pepper, monosodium glutamate and salt, wrap the glutinous rice with lotus leaves and tie it with cotton thread. The glutinous rice is completely wrapped in lotus leaves. Finally, steam it over a low fire. When the color of the lotus leaves turns dark and the fragrance of the lotus leaves can be smelled, you can take it out and eat it.

Flavour characteristics:

When you open the lotus leaf, it is fragrant and overflowing with umami. The glutinous rice is smooth and delicious. The chicken flavor completely penetrates into the glutinous rice. The fragrance of the lotus leaf has a long aftertaste. Appetizing and refreshing, unique flavor. It is a traditional snack in Pan County and has long been famous. It is not only a daily snack, but also a famous dish in banquets.

Technical essentials:

First of all, choose large and fresh lotus leaves. The glutinous rice must be completely steamed. Wrap the glutinous rice in the lotus and steam it over low heat until the lotus leaves taste slow. Slowly penetrate into the glutinous rice.