Steamed lotus leaf chicken, lotus leaf flavor, lotus leaf steamed chicken method

Ingredients. Half a chicken, 1 dried lotus leaf, 3 shiitake mushrooms, 5 red dates, a little wolfberry, an appropriate amount of chopped green onion, an appropriate amount of chicken powder, an appropriate amount of salt, an appropriate amount of sugar, an appropriate amount of corn starch, an appropriate amount of light soy sauce, an appropriate amount of cooking wine, an appropriate amount of raw oil, and an appropriate amount of sesame oil.

After the chicken is washed, cut into pieces, and the mushrooms and red dates are soaked and then washed and shredded; The wolfberries are soaked and washed.

2.Put the chicken, shiitake mushrooms, and red dates into a dish and mix well; Then marinate with chicken powder, salt, sugar, corn starch, light soy sauce, cooking wine, raw oil, and sesame oil for 2 hours.

3.After washing the dried lotus leaves, drag them with boiling water to soften, put them in cold water over the cold river, and then wipe them dry.

4.Spread the lotus leaves on the plate, put the chicken, shiitake mushrooms, and red dates into the lotus leaves, sprinkle with wolfberries, and then wrap the lotus leaves.

5.Steam for 20 minutes and sprinkle with chopped green onions.

Ingredients: A boy chicken (about one catty).

Lotus leaf with a piece of salt monosodium glutamate.

Light soy sauce, sugar, ginger, shallots.

Cooking wine, diced red pepper, several.

Sesame oil several.

The practice of steaming lotus leaf boy chicken.

Wash the lotus leaves with water and blanch them in hot water.

Cut the chicken into cubes and marinate it in salt, monosodium glutamate, light soy sauce, sugar, ginger, green onion, and cooking wine for half an hour.

Spread lotus leaves in a bowl and place the chicken nuggets inside.

After boiling in the steamer, turn to low heat, steam for 50 minutes, remove from the pot, open the lotus leaves, drop in sesame oil, and sprinkle in diced red peppers.

Steamed chicken with lotus leaves is a traditional Cantonese dish that is steamed and then poured over with a prepared sauce, and finally served with ingredients such as coriander and shredded ginger.

The lotus leaf is the key to this dish, and the smell and taste of the lotus leaf removes the off-flavor and smell from the ingredients, adding a comforting lotus aroma to the dish. First, the chicken is cut into cubes with the bones removed, and then marinated with condiments such as ginger, garlic, soy sauce, cooking wine, salt yotoyo, sugar, etc. The lotus leaf can be blanched with hot water and then placed on the steaming plate, then the marinated chicken is placed on the lotus leaf, the lotus leaf is wrapped around the chicken, and then the steaming plate is put into the steamer and steamed for about 20 minutes, and the time needs to be determined according to the size of the chicken piece.

The preparation of steamed chicken with lotus leaves is simple, but there are several key steps to be aware of, such as blanching the lotus leaves, the time to marinate the chicken, and the size of the chicken, among others. If the chicken nuggets are too large, the time required to be steamed will be longer, and if the marinating time is not sufficient, the flavor of the chicken will not be completely penetrated. The choice of lotus leaves is also very important, fresh lotus leaves are bright in color and soft in texture, while old lotus leaves will be somewhat dry and brittle, and will not exude the taste of lotus fragrance.

In addition, spices such as green onions, ginger, chili peppers, and peppercorns can be added to the sauce to enhance the taste.

Overall, making a delicious steamed chicken with lotus leaves requires paying attention to the choice of lotus leaves, the marinating time and the skill of wrapping the lotus leaves, etc., these details will determine the success or failure of the dish. Hopefully, these reminders will help you make steamed chicken with lotus leaves at home. <>

1 pound of chicken and 6 shiitake mushrooms.

A small handful of cordyceps flowers and 5 red dates.

A little wolfberry and a few chives.

Two lotus leaves and two codonopsis.

The practice of steamed chicken with lotus leaves.

Chop the dates.

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Codonopsis slicing section. <>

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Soak the cordyceps flowers, soak the mushrooms and cut into shreds.

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Cut the chicken, put all the ingredients in it, add salt, oyster sauce, corn starch and stir, wrap it in the lotus leaf, steam it for 30 minutes and then you can eat, it has a strong lotus leaf fragrance.

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When cooked, add minced green onions, and you can start eating.

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When you put lotus leaves, you can put two sheets, so that it is not easy to leak juice. I steamed it for 30 minutes, and I think it's just right, the chicken is not old, because it is wrapped in lotus leaves, so the chicken takes a little longer than usual to steam.

Ingredients: 1 yellow chicken, 1 piece of ginger, 1 piece of star anise, dried shiitake mushrooms, appropriate amount of red dates, 3 green onions, Huadiao wine, 2 tablespoons of light soy sauce, a little black pepper, salt, sesame oil.

Steps: 1. Wash the chicken, and slightly cut off the bone connecting the leg and the chicken foot to facilitate the gathering of the chicken. The skin and belly are smeared with Huadiao wine, and the skin is air-dried.

2. Use a toothpick to prick the skin of the chicken a few more times, add salt, light soy sauce, ginger and shallots, star anise, black pepper, and massage the whole chicken to help absorb the flavor until the salt melts.

3. Put it in a fresh-keeping bag and tie it up, and put it in the refrigerator to marinate overnight.

4. Soak the lotus leaves in hot water in advance, and soak the dried shiitake mushrooms.

5. Take out the chicken after marinating, smear a layer of sesame oil on the surface, and stuff the soaked shiitake mushrooms and red dates into the chicken belly. Spread the lotus leaves on the steamer, put in the whole chicken, and cover with a lotus leaf.

6. Wrap the lotus leaf tightly and tie it with a straw rope.

7. Put the cage drawer in the steamer, and steam for an hour after the water is boiled.

After baking, pour out the soup in a bowl and tear it directly with your hands!

This practice is 100% authentic, and it will be tasted again!

First of all, you need to find a piece of red mud and dig the mud to the size of a bowl, and put the mud at the bottom to be larger to ensure that it is load-bearing.

Then build it round by circle, and slowly cap it, which requires some technology, so don't rush to do it for the first time.

Be very careful when capping, and if you are not careful, it will all collapse.

Succeed. Gather firewood, branches, etc. in advance, and increase the fire until the soil on the limbs is red and black.

The soil was burned red and blackened, and the temperature was very high.

After picking out all the charcoal inside, find a thick stick to gently pierce the top mud.

Chicken wrapped in tin foil must be placed in the process with care, neither to burn your hands nor to touch the soil.

The chicken is pre-seasoned, smeared with oil, salt, soy sauce, stuffed with coriander, garlic, ginger shreds, etc., and then wrapped with a lotus leaf (you can buy it at the pharmacy, wash it with water, drain it), and then wrap it in a piece of tin foil, so that you can lock in 100 water.

Finally, the soil is crushed, compacted, and then covered with an unburned layer of dirt or sand to prevent heat from evaporating.

After 30 minutes, the excavation was excavated, and the chicken with the fragrance of lotus leaves was unearthed.

The taste is super punctual, this kind of taste you can never eat in the hotel, do it yourself, rich food and clothing, the taste is better!

If there are a lot of people, you can also put some sweet potatoes in it, the taste is also good!

Introduction: In life, many people like to eat lotus leaf steamed chicken, in fact, there are many ways to make chicken, at this time some people will ask the secret of lotus leaf steamed chicken? Let's find out.

For many people, the chicken is very tasty, and the taste of the chicken is not particularly new, plus the fragrance of some lotus leaves, the steamed chicken with lotus leaves is very delicious. In some areas, they will have some lotus leaves, so at this time, the raw materials for making lotus leaf steamed chicken are relatively rich, so we need some chicken in the process of making, first of all, the muscle we choose is three yellow chicken. We will wash the chicken for later use, and also need to prepare some tempeh, so that the taste of the chicken is richer, we need to prepare some lotus leaves, especially fresh lotus leaves, so that its fragrance can be reflected, we must be ready, and the lotus leaves should be washed, but also prepare some chili peppers for later use, which can increase its fragrance.

When we make lotus leaf steamed chicken, some of the chicken we choose is the chicken breast of the three yellow chicken and some chicken thighs, we must chop these chickens into small pieces for later use, and blanch them in advance to remove the fishy smell, at this time we add some white wine and pepper and some seasonings to the pot, and marinate them for half an hour before they can be used.

Finally, we need to add the starch, at this time we must continue to marinate, and then marinate for about 15 minutes. Then it comes to the more critical step, we need to take out the lotus leaves that we have washed and prepared, put the marinated chicken pieces into the lotus leaves, wrap the chicken with lotus leaves, put it in the pot and steam it for 10 minutes, and after turning off the heat, we need to continue steaming for 10 minutes, so that he can fully steam the fragrance, so that it can be eaten. Therefore, there are many ways to steam chicken, and it is necessary to pay attention to time and heat, which are very important factors and the key.

Wash the chicken, add soy sauce, white pepper, corn starch, oyster sauce, and marinate in oil for about 20-30 minutes; Cut the mushrooms in half; Ginger shredded; Add the chopped shiitake mushrooms and shredded ginger to the marinated chicken and stir well; Put a lotus leaf in the steamer and pour the chicken over the lotus leaf; Place in a steam oven; Adjust the steam function, the temperature is 115 degrees, 25 minutes.

The secret is that you can wrap the chicken in a whole lotus leaf, you can put some condiments in the lotus leaf, you can sprinkle some cumin, you can also put some chili noodles, which will make the steamed chicken with lotus leaves taste better.

Ingredients: a fresh lotus leakage imitation leaf, a net chicken (to be small), green onions, ginger, wolfberry 10.

Steps: 1, wash the chicken and take it into small pieces, (some places are made whole, I am afraid that the taste is not good, so I will make it into small pieces, hehe) Add green onions, ginger, salt (according to personal taste) a little cooking wine, stir and put it for 30 minutes to let it taste.

2. After seeing that the time is about the same, put the chicken pieces into the lotus leaf and wrap it.

3, then make a pot to boil water, after the water boils, put in the wrapped chicken pieces, steam for 15 20 minutes, and it's OK.

Hehe, in fact, this dish is really simple, and you will be able to make it at a glance. The taste is very fragrant, and the chicken is tender and not greasy at all.

2.If you are using dried lotus leaves, first put them in boiling water and boil them for a while. (Don't pour the boiled lotus leaf water, you can cook porridge, or you can drink it as water, **).

3.It's best not to make this dish too salty, it's better to be lighter, hehe.

4.Once the water is boiling, add to the pot again.

Ingredients: 1 fresh lotus leaf, 1 net chicken (to be small), green onion, ginger, 10 wolfberries.

Steps: 1, wash the chicken and take it into small pieces, (some places are made whole, I am afraid that the taste is not good, so I will make small pieces, hehe) add green onions, ginger, salt (according to personal taste) a little cooking wine, stir and put it for 30 minutes to let it taste.

2. After seeing that the time is about the same, put the chicken pieces into the lotus leaf and wrap it.

3, then make a pot to boil water, after the water boils, put in the wrapped chicken pieces, steam for 15 20 minutes, and it's OK.

Hehe, in fact, this dish is really simple, and it will be made at a glance. The taste is very fragrant, and the chicken is tender and not greasy at all.

2.If you are using dried lotus leaves, first put them in boiling water and boil them for a while. (Don't pour the boiled lotus leaf water, you can cook porridge, or you can drink it as water, **).

3.It's best not to make this dish too salty, it's better to be lighter, hehe.

4.Once the water is boiling, add to the pot again.

Name: Ruffled Chicken.

Simple version: Ingredients: 1500 grams of broiler, 200 grams of fresh lotus leaves, 20 grams of tomato paste, 10 grams of refined salt, and 10 grams of star anise.

Features: Su Cai Poultry eggs are delicious and fragrant.

Production process: Remove the large chicken skeleton, split it into two mixtures, and coat the surface with tomato paste, cooking wine, refined salt, soy sauce, sugar, pepper, and star anise. Fry the chicken in a pan until golden brown, remove and cook in another pan. Wrap the fried and boiled chicken in lotus leaves.

Upgraded version: Ingredients: chicken breast, 750 grams of leg meat, 400 grams of japonica rice, 4 fresh lotus leaves, 150 grams of lard, 1 green onion knot, 5 grams of ginger, 5 grams of cinnamon, 5 grams of star anise, cloves, 25 grams of sugar, 50 grams of Shao wine, 100 grams of soy sauce, 100 grams of fresh soup, 50 grams of sesame oil.

Preparation method: 1. Chop the chicken into 12 pieces, cut the lard into 12 pieces, put it in a bowl together, add ginger, green onion, Shao wine, and soy sauce and soak for half an hour. Wash the lotus leaves and cut them into 14 pieces in a fan shape, remove the old tendons on the back, put them in a pot of boiling water and blanch them slightly, and wipe them dry. Wash the japonica rice.

2. Put the wok on the fire, add japonica rice, star anise, cloves, and cinnamon and fry until golden brown, pick out the cinnamon, star anise, and cloves, grind them into coarse rice flour, and sieve them with a coarse sieve to remove impurities.

3. Put the japonica rice noodles into a bowl, add fresh soup, soy sauce, sugar, and sesame oil and stir into a paste, put the impregnated chicken pieces and lard into the paste and mix well, put it into a plate with a lotus leaf, and then cover it with a lotus leaf and steam it for 30 minutes until it is crispy and removed.

4. Lay 12 lotus leaves, the back side is facing up, divide the steamed chicken evenly on the lotus leaves, wrap it in a rectangle, arrange it neatly in the plate, steam it for 5 minutes, take it out, and smear it with sesame oil.

Remove the large chicken skeleton, split it into two mixtures, and coat the surface with tomato paste, cooking wine, refined salt, soy sauce, sugar, pepper, and star anise. Fry the chicken in a pan until golden brown, remove and cook in another pan. Wrap the fried chicken in lotus leaves.

1 Soak the lotus leaves and mix the chicken pieces with oyster sauce, cooking wine, white pepper, starch, soy sauce, sugar, salt and ginger slices and marinate for about half an hour.

2 Place the goji berries and green onions between the lotus leaves and the chicken, and sprinkle the remaining goji berries.

3 Wrap the whole chicken with lotus leaves, put it on a plate, steam it over high heat for 10 minutes, turn off the medium heat and steam it slowly for half an hour.

ps Dry lotus leaves are washed with water The lotus leaves have a dry taste, if you can't accept it, you can prepare a pot of hot water Put the dried lotus leaves in and blanch them for a few seconds When the lotus leaves start to soften, take them out immediately and rinse them with cold water a few times.