1. Heat the oil in the pan, add the diced chicken and stir-fry for 5 seconds, turn off the heat immediately, use the high temperature in the oil to fry for another 20 seconds, then remove the diced chicken
2. Heat the oil in the pot on high heat, add the beaten eggs, and fry them until the color is golden, then pour the sausages, mushrooms, and dried bamboo shoots into the pot, stir for a few times, pour in the rice, fry the pine, and sprinkle in the salt Fry 1 spoon, switch to medium heat, pour in the diced chicken and stir fry for 3 minutes until the rice is oily and the aroma is exhausted, then turn off the heat.
3. Put the hot and soft lotus leaves in a large bowl with the stem aligned with the center of the bowl, and the leaves will naturally hang out from the edge of the bowl. Put the fried rice into the bowl and press firmly until the bowl is full, then the lotus leaves can be wrapped.
4. Take a flat plate with a diameter larger than the bowl of noodles and place it on the lotus leaf rice. Buckle the flat plate upside down, and then poke a few holes with bamboo chopsticks near the infarct, and then steam it on the pot.
5. Put half of the pot with boiling water in the pot, put it in the steamer, put the rice-stuffed lotus leaf in the cage, cover the pot or the lid tightly, steam for 20 minutes on high heat, then take it out, turn over the lotus leaf, and scoop food.
Tips:Preparation:
1. Rinse the germ rice, add water (1:1) to the rice cooker, and let it cool after it is cooked.
2. Soak shiitake mushrooms in warm water for 30 minutes until soft, remove and dice with sausage
3. Boil the dried bamboo shoots in advance in a pressure cooker and dice
4. Cut the chicken breast into cubes, pour the prepared mixture into the mixture and mix well
5. Boil half a pot of boiling water, add the stalked lotus leaves and boil them for 5 seconds, until they are soft and ready to wrap.
6. Beat the eggs until they are bubbling
