Chicken chest pie
By VicentaLakin
The chicken pecan pie was made specifically to satisfy the mouth of the food during the fat cut. With the principle of less oil and less salt, the heat is really low, but it's really good。
Recipe Recommendations
- flour 200g
- yeast appropriate amount
- chicken breast 100g
- mushrooms 5 pink
- carrots half a
- soy sauce a spoonful
- coconut oil 3ml
- pretzel appropriate amount
- pepper appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Chicken chest pie
1
Combining with the yeast, the water is released and the flour is added to it, living as a softer lasagna than a steamed tart, and then waiting for hair. I put it in the oven。2
Pump the chicken chest and chop it up, and then mix it with mushroom carrot sauce, pepper salt and so forth, with chopsticks to make it sticky。3
It's twice the size of a pastry. And split the haired noodles into even equals, and then cast them into thin skins of the middle. Wrap the pie in like a bag and crush it。4
Pancakes with less oil on both sides, and then put the good ones in the frying, with a little fire for about five minutes. It must be opened during the period so as not to be fried。5
Loading completeChicken chest pie Make Tips
One, the face needs to live softer so the cakes will be softer. Two, I'm making a diet, so it's less salt, two drops of oil when it's fried. It can be added freely, and it can be replaced with other ingredients. It's really not very hot, but it's for dieting relatives