Chinese Food
Fried chicken with lotus leaf mushroom
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It's said that you can't eat hot tofu in a hurry. But this dish must be eaten while it's hot. Only when it's hot can you enjoy the smoothness of chicken, the freshness of mushrooms and the fragrance of lotus leaves. Mutual mixing and mutual penetration. The most solid plump and straightforward fragrance is wrapped under the inconspicuous appearance. A cage of small lotus leaf mushroom chicken. Let's lose weight in the small law secretly aimed at 10 times. Even ate 3 bowls of rice. This recipe is made by fasai steam oven, which is a table type steam oven in the style of European noble court. It combines steam and baking. The upper and lower back heating pipes heat the air circulation.
Cooking ingredients
Cooking Steps
Step1:Soak the mushroom in boiling water for about 30 minutes. Soak it sof
Step2:Wash the chicken. Chop it into small piece
Step3:After the mushroom is soft, cut into strip
Step4:Cut ginger into strips. Cut scallion into sections and chopped garlic. Pour mushrooms, scallion and garlic into the bowl
Step5:Pour the oil, soy sauce, oyster sauce, cooking wine and starch into the bow
Step6:Wash 2 lotus leaves. Soak them in boiling water in advance. In a deep bowl, spread the lotus leaves on top to form a bowl. Pour in the chicken piece
Step7:Wrap it with lotus leaves. Fill the steam oven with water first. Choose steam to preheat 100 degrees
Step8:Put the baking net on the last layer of fasai steam oven. Put the wrapped ingredients on it
Step9:Select pure steam mode. 110 ℃ / 40 minute
Step10:It's fresh. Please eat it while it's hot
Cooking tips:In the process of making, when chopping chicken pieces, don't be too big. Small pieces. They taste better. At the same time, lotus leaf should be washed and soaked in advance. Otherwise, the hard bag of lotus leaf can't get up. Finally, after cooking, don't rush to take it out. Simmer for 3 minutes. He Yexiang can release better. There are skills in making delicious dishes.
