Seaweed chicken rolls
By VicentaLakin
The last time she took her daughter to her morning tea, she found out that she particularly liked seaweed chicken rolls. My daughter always picks up a chicken roll, but I can't help but taste it. It's sweet and smooth, chicken doesn't know anything about wood. It's a moss outside that makes it taste like a child. The choice of seaweed is crucial to make this snack, because some branded seaweeds spread out in the course of cooking, affecting the face and taste. So I chose the high-priced, high-priced moss, not to break, not to fry, not to separate from it, not to make a purple roll without pressure! Of course, this moss can be eaten directly. It's delicious, it's accessible, it's difficult for adults and children to resist. A baby over the age of one year can eat seaweed at the right rate, which, in addition to a good taste, helps the baby to become immune and intellectual
Recipe Recommendations
- laver a small packet
- chicken breast 200g
- corn starch 15g
- corn 30g
- salty fragrance
- fried
- half an hour
- ordinary
Steps for Seaweed chicken rolls
1
The maize was put in boiling water for two minutes。
2
Chicken chest and corn starch are mixed into mashed meat in a feed machine。
3
The mixed mashed meat is added to the corn grain, and the chopsticks evenly mix the maize and mashed meat。
4
The chicken mud is packed in a bouquet, the veggie is laid and the strip is squeezed out。
5
Gradually roll up the pickles。
6
Add a little bit of oil to the pan, and put the pickles in the pan, and the small and medium fire will be fined to both ends。
7
Done