Recipe for Traditional Glutinous Chicken

• 1. Soak dried lotus leaves in hot water for 2-3 minutes to soften and set aside
• 2. Soak dried shiitake mushrooms in hot water at about 80 degrees for 30 minutes
• 3. Cut the chicken into pieces, pick out the pieces with more bones
• 4. Marinate with salt, soy sauce, cornstarch, and cooking wine
• 5. Boil chestnuts for 3 minutes to peel easily
• 6. Peel the boiled chestnuts and break them in half
• 7. Cut the sausages in half
• 8. Slice the shiitake mushrooms thinly
• 9. Prepare the ingredients
• 10. Heat oil in a pot and stir-fry the chicken for 3-4 minutes
• 11. Then add the sausages, chestnuts, and mushrooms and stir-fry for 3-4 minutes, stir-fry until dry
• 12. Cook 2 kilograms of glutinous rice, I have a pot that can only cook 2 kilograms of rice
• 13. After all the ingredients are cooked, prepare to pack
• 14. Take a lotus leaf, spread it flat on a tray, and first layer a layer of glutinous rice, then put the other ingredients in
• 15. After the ingredients are arranged, cover with a little more glutinous rice, and then pack it up
• 16. Already packed completely
• 17. Put it in a steamer and steam for 30 minutes, so that the aroma of the lotus leaf can be fully released
• 18. 30 minutes later, the steamed glutinous rice is fragrant, and the lotus leaf will be softer
• 19. Fragrant glutinous chicken

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Ingredients

Pork 120g

Pig's ear bean curd 300g

Salt to taste

Corn oil 3 tablespoons

Soy sauce a little

White pepper powder a little

Red chili 1

Green onion 2

Recipe for Pig's Ear Bean Curd Stir-fry

• 1. Prepare the ingredients
• 2. Cut the bean curd into shreds
• 3. Boil water in a pot, blanch the bean curd shreds for 1 minute
• 4. Cut green onion into diced, pork slices into shreds, red chili into shreds
• 5. Drain the bean curd shreds
• 6. Heat oil in a pot to 50% hot, add pork shreds and stir-fry
• 7. Stir-fry the pork shreds until they change color and add diced green onion
• 8. Add white pepper powder and soy sauce for flavoring
• 9. Add bean curd shreds and chili shreds and stir-fry for a moment
• 10. Season with salt
• 11. Turn off the fire and serve

Ingredients

Udon noodles 200g

Onion 1/2

Fish balls 4

Carrot 1/2

Curry 1 piece

Salt to taste

Water 500g

Oil to taste

Recipe for Curry Udon

• 1. Peel and slice the carrots
• 2. Cut the slices and prepare for plating
• 3. Slice the onion
• 4.
• 5. Cut the curry block into small pieces
• 6. Pour a little oil into the pot
• 7. Heat the oil and pour in the onion and stir-fry
• 8. Stir-fry fragrant and add curry
• 9. Add fish balls
• 10. Stir-fry evenly
• 11. When the fragrance comes out, pour in water
• 12. Sprinkle in a spoonful of salt and bring to a boil
• 13. When the water boils, add udon noodles
• 14. Cook over medium heat for 2-3 minutes
• 15. Add carrot slices
• 16. Cook until the water boils
• 17. Cook for another minute before turning off the fire
• 18. Scoop out and serve in a bowl
• 19. Pour in some broth
• 20. A delicious curry udon is ready

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