1. Wash the rapeseed and take only the leaves and scald them with boiling water to soften
2. Squeeze the water and chop into fine pieces
3. The leek moss is softened with boiling water
4. Add water, white pepper and salt to the eggs and beat them evenly (the ratio of eggs to water is 1:1)
5. Sieve twice
6. Put a little oil on the sides of the container and pour the egg liquid
7. Bring water to a boil in a steamer, put in the egg mixture, and steam for 2 minutes on medium and low heat
8. Sprinkle in the bottoms of the vegetables, steam for 12 minutes on medium-low heat, take out, slowly pour out when it is cool to warm
9. Wash shiitake mushrooms and cut into thin slices
10. Add chicken broth, oyster sauce, sesame oil, and shiitake mushrooms to a boil in the pot, and finally thicken the glutinous rice flour.
11. Place the leek moss on the bottom of the plate as a lining, put the chicken cake on the leek moss, and finally pour the thin mushrooms on the cake.
Tips:1: Steamed cakes will only be tender after a medium-to-small fire, mine has a big fire.
2; There is no ready-made chicken soup, you can use chicken powder and chicken essence to make it.
