Chicken
By VicentaLakin
The meds in the Midwest are running, crushing the virus, hurting the delicate stomach noodles, rice congee, rice eating over and over, and crying every day at the end of the day, I don't want to eat when the fragrance turns over the steam cage, and you come up in the living room, "Mom, I'm hungry, I want to eat." You know, it's rice, and you're just having fun, and it's just a different way, and it's just a fragrance, so you're satisfied
Recipe Recommendations
- glutinous rice 600g
- rice 150g
- Dried mushroom 12 flowers
- Cantonese sausage
- horseshoe 200g
- Fat pork roast 100g
- chicken wings 6 rats
- onion half a
- dried lotus leaf 3 large films
- qingshui appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- starch appropriate amount
- white granulated sugar appropriate amount
- salty and fresh
- steamed
- several hours
- simple
Steps for Chicken
1
Wash the rice and the rice
2
After the mushrooms are washed, the water boils for 10 minutes, and the mushrooms are taken
3
Add fresh water to mushroom water, add up to 950 grams, add 5 grams of salt, mix it to melt it
4
The mushroom water is pouring into the rice
5
When the rice is ready, add a little bit of raw smoke and mix it evenly so that the rice can grow up
6
All the ingredients except the leaves are sliced and sliced
7
The hot pot gets oiled. Put it in the sausage
8
Put it in a fat fork burn. It'll be up in three minutes
9
Put them in chicken wings, onions and mushrooms, and then add a proper amount of raw, salt and white sugar to the fragrance
10
Add the starch water and boil it again
11
Weeds and fat forks, horseshoes, evenly mixed
12
After 30 minutes of hot water bubbles, the leaves are washed lightly, removed and dried, and cut into four pieces
13
Put a spoonful of rice near the tip of the lobe and flatten it
14
Add a pate to the rice. Put some in every ingredient
15
Take another spoon of rice and put a little pressure on it
16
The horns of the leaf go up first
17
And roll down the lobes, with a little bit of gas, to keep the food together
18
The leaves on both sides are folded in the middle, a little bit of wind, so that the meal is united and turned around. Down
19
Put it in a steam cage for about 20 minutes, 10 minutes after the fire goes out, so that the rice can better absorb the smell of leafChicken Make Tips
Tips:
1. You can use entirely glutinous rice, but this will make it very sticky and slightly bitter.
2. Choose filling ingredients based on your personal taste.
3. The filling should definitely be on the salty side; it tastes just right when paired with the rice ball.
4. Cooking rice with mushroom water and salt makes it more fragrant, adds a salty flavor, and reduces the bitterness of the glutinous rice.
5. You can steam the glutinous rice and regular rice. This reduces moisture in the rice and makes the grains more distinct, but it takes longer.