I remember coming to the world of gourmet food in October last year. Not long after, I saw a vigorous gourmets competition. I voted for my favorite dishes every day. For this reason, I became good friends with many gourmets, had more exchanges, and learned a lot. From being unfamiliar to being familiar with the world of delicious food, this place has become a warm little home for me over the past year. I come to visit it every day. It has become a natural habit. The competition is starting again, and we can see more wonderful performances from our friends. Come on! Dear gourmets, heh heh, I'm here to join in the fun!
I hope to continue to study happily and make happy progress here ~~~~~
Chicken tendrils
By TyriqueKihn
Recipe Recommendations
- flour 300 grams
- boiling water appropriate amount
- lettuce leaves appropriate amount
- cold water appropriate amount
- oil appropriate amount
Steps for Chicken tendrils
1
Put the flour into a basin, slowly pour in boiling water, and finally add a small amount of cold water, and stir into snowflakes.
2
Knead into a dough that is suitable for hard and soft, and let for 20 minutes.
3
The chicken fillets bought in the supermarket are frozen and used for later use.
4
Wash the lettuce leaves and set aside.
5
Knead the dough again and divide into small doses.
6
Take a small dose, press it with your hand, pour a little oil on it, sprinkle with appropriate amount of flour, and add another small dose.
7
Use a rolling pin to roll into thin cakes and complete them one by one.
8
Heat the pan, add the dough, and bake on low heat until slightly yellow on both sides. Remove and set aside.
9
Brush a little oil in the pan, add the chicken fillets and fry until done.
10
Uncover the small cakes, add lettuce and chicken fillets, and roll them.Chicken tendrils Make Tips
1. The chicken fillets are bought from semi-finished products in the supermarket, pickled. If you don't have it, you can use your own seasoning to pickle it. 2. It would be better if the small cakes were larger than the dumpling skins. Because they were very thin, they would be cooked on low heat and turned over. 3. When rolling the cake, roll it on the front and the back, and the size on both sides will be the same.