Chinese Food
Steaming and green raising of lotus leaf red jujube and ginger
(113061 views)
Cantonese people have a special way to make the most fresh and tender food, especially for grouse. That's steamed. Take the lotus leaf and wrap it on the pheasant. Marinate it with all kinds of spices. Steam it over high heat. Keep the original flavor of the pheasant fresh and tender, and absorb the fragrance of spices and lotus leaf. Bring out the delicate and rich taste. Usually, the food in the restaurant is the frog with tiger pattern, which is commonly known as the pheasant. This time, the frog is raised in green. Green breeding is a kind of swamp frog. Its meat is tender than that of tiger frog.
Cooking ingredients
Cooking Steps
Step1:Clean and cut into small piece
Step2:Shredded ginge
Step3:Shredded date
Step4:Lotus leaf scalding wate
Step5:Marinate oyster sauce, soy sauce, flavored sauce, lard, white wine and raw meal for 10 minute
Step6:Pour in jujube and ginger and stir wel
Step7:The lotus leaf is spread in the steamer. Put the cured green into the lotus leaf for steaming
Step8:Steam in water for 8 minute
Step9:After steaming, the lotus fragrance is clear and overflowing. It's sweet and moist. It's green and tender and smooth. It's a mouthful. It's infinitely satisfying. The heat is killing
Cooking tips:There are skills in making delicious dishes.
