Summer is hot, the sky is dry, the appetite and taste are reduced, people also feel weak, see the load in the cylinder, as straight as the umbrella overhead, with the breeze, but has occupied the space, get, just you, prune it, use the leaves to make a lotus leaf chicken, replenish the energy.
The pipa legs are cut from the bones with a knife, put into the pot together with the soaked shiitake mushrooms, and seasoned with ginger and shallots, garlic slices, and soy sauce and soy sauce.
Heat the peppercorn leaves picked from the garden, stir-fry the lemongrass, mix the oil into the basin after the oil is cool, add a little starch and stir well, lock the water and lock the oil.
Pluck the lotus leaves, blanch them with boiling water, destain and soften them, flatten the mixed chicken flat, fold them on all sides, and put them in after the steamer water is boiled.
After 20 minutes, the lotus-flavored, tender, fragrant and juicy chicken can be served.
Before marinating the chicken, smash the chicken bones with the back of the knife, make it crack, put it in the pot, after boiling on high heat, skim off the foam, change to a low heat and simmer for an hour, put salt on it, and at this point, the chicken soup is also successful.
Add a bowl of rice and you'll be resurrected with blood.