A complete collection of chicken steamed glutinous rice practices

Glutinous rice 1 bowl (250g), 2 tablespoons of bean paste (30g), lotus seeds 1 spoon (15g), red dates 1 spoon (15g), raisins 1 spoon 15g. Put a thin cloth in the cage, put the glutinous rice loosely in the cage and steam it for 30 minutes with high fire to make the glutinous rice medium-cooked. 2. Pour the glutinous rice into a larger container, add sugar and lard and stir well for later use. 3. Lotus seeds are carefully washed and cooked for 30 minutes to six ripens in advance. Soak red dates in warm water for 30 minutes and remove the core. The leaves of chestnut are pulp. 4. Take an open bowl and coat the inner wall of the bowl with oil (to prevent the bowl from sticking). Spread the processed lotus seeds, red dates and raisins at the bottom of the bowl regularly. 5. Then add a layer of mixed glutinous rice and compact it. Add a layer of bean paste and compact. Then divide the chestnut meat into several pieces, finally put a layer of mixed glutinous rice and seal it with the edge of the bowl. 6. Put a large bowl of glutinous rice into a steamer and steam for 40 minutes on high fire. After a little cooling, buckle it on the bowl with a large flat plate, then turn it over carefully and buckle the rice upside down on the large flat plate.