Chicken roll with chopped pepper

1

After washing the dried mushrooms, soak them in hot water, and retain the water used to soak the mushrooms.

2

A big photo of all materials.

3

Cook the vegetable leaves in boiling water for a few minutes until the leaves are soft.

4

Remove it and use cold water.

5

Cut the cabbage leaves into rectangles after being cooled with cold water, set aside.

6

Remove the bones and chop the chicken legs; chop the water-dried mushrooms; chop the onions and ginger into minced pieces, set aside.

7

In a large basin, add minced chicken meat, diced mushrooms, and chopped onions and ginger in order, add salt, starch, sugar, cooking wine, and sesame oil, and add a little water to soak mushrooms.

8

Stir well in one direction until the chicken meat paste is made for use.

9

Take a rectangular cabbage leaf and lay it on the chopping board.

10

Spread the chicken fillings evenly on the leaves.

11

As shown in the picture, place several mushrooms across one end.

12

Roll it up into chicken rolls. Place upright in the plate.

13

Roll it one by one.

14

Put in a steamer and steam for 15 minutes under water.

15

Don't idle while steaming the meatloaf. Add chicken essence and a spoonful of soy sauce into the chopped peppers and mix well. Cut the chives into chopped green onion for later use.

16

After 15 minutes, pour the chopped peppers on the chicken roll, sprinkle with chopped green onion, and continue to steam for 5 minutes.

17

You can eat as much as you want.

1. Chicken meat is warm in nature, tonic for deficiency and rich in nutrients. Steaming can better preserve the nutrients of chicken. Coupled with Flammulina velutipes, it has the effect of replenishing qi and replenishing blood. 2. Chicken should not be eaten with garlic. 3. The chopped pepper itself has a salty taste, so when mixing the chicken fillings, add less salt to avoid being too salty. 4. Soaking of dried mushrooms: Soak the thinner mushrooms for 20 minutes in summer and 40 minutes in winter, and soak the thicker ones for 1 hour. Soak until the mushrooms are soft and can be picked up without a hard core to avoid a large loss of aroma and nutrients. The water used to soak mushrooms can be directly cooked after being filtered, which can add freshness and aroma to the dishes. Hot water method: Soaking shiitake mushrooms in hot water above 60 degrees can promote the hydrolysis of ribonucleic acid into urganic acid with delicious flavor. Therefore, shiitake mushrooms are better soaked in hot water. Sugar water method: Wash the mushrooms and soak them in cold water with white sugar. This can reduce the loss of flavor of the mushrooms. After half an hour, the fungus cover will soften, remove it and squeeze it out and use it. There is no need to talk about the nutritional aspects of this chicken roll with chopped pepper. In terms of taste, the fresh aroma of chicken is matched with the unique aroma of chopped peppers, making me drool just thinking about it. The taste is even first-class. The cabbage has been steamed and soft and delicious. Coupled with the chewiness of the mushroom mushrooms, what are you waiting for? Give it a try!