Potato chicken rolls
By VicentaLakin
A POT OF IRON, A ROLL OF MEAT, A MEAL, A POT OF RICE. THIS CHICKEN PIECE OF POTATOES IS MY DAUGHTER'S FAVORITE. SHE'S DONE IT A FEW TIMES. THE CHICKENS ARE RED, BEAUTIFUL, SWEET, THE POTATOES ARE SOFT, AND THE BEST IS THE ROLL, SOFT AND STRETCHY, AND FULL OF SAUCE, SO THE WHITE MOUTH CAN EAT。
Recipe Recommendations
- flour 300 grams
- chicken legs 400 grams
- potatoes of 3
- Beans 200 grams
- soy sauce 1 teaspoon
- soy sauce 2 teaspoons
- cooking wine 3 teaspoons
- rock sugar 4 capsules
- garlic 5-merous
- Jiang 4 tablets
- octagonal 1 capsule
- chives 2 trees
- salt appropriate amount
- salty and fresh
- braised
- three-quarters of an hour
- senior
Steps for Potato chicken rolls
1
Flour is placed in a basin, warm water is added to softer noodles, smoothed and covered with a lid pine for 30 minutes。
2
Chickens and vegetables are treated when the noodles are loose, the legs of the chicken are cut into small pieces and washed in liquid water, and then immersed for 10 minutes to remove the blood water. Potato wash, bean horns removed, and the bands, if any, torn out. The lentils have mild toxins, mainly on two heads and bean horns. Just take them off。
3
They put oil in the pot, put in the chickens immersed in blood, poured three tea spoons of wine along the pot, and kept scrambling. When you look closely at it, you see that the soup in the pot is very dull, and the reason for this is that there's no clean blood in the chicken, which is the source of the chicken's smell, and it has to be clean。
4
It's so bright, it's so bright, it's so yellow, it's like an ointment。
5
Clean the bean horns and break them with your hands. Potatoes cut into big rollers。
6
When the spices are out, the cut potatoes and bean horns are even。
7
It's an old smoker, a raw smoker, and then evenly。
8
And when the fire is evened, the hot water is added to the food, and the salt, and the chicken powder, and the lid is covered, and the fire is boiled and replaced with a little fire. The chicken powder is in accordance with its habits。
9
When the potato chicken is made, it's on the board. It's soft, it's a little rough, it's thin, it's salty and it's oily。
10
The edible oil and salt skins are rolled from the head。
11
The curly face is cut to about 2.5 centimetres。
12
Take two slices and fold them in the middle。
13
Long。
14
Just screw it in the opposite direction。
15
Half of the finished rolls are tied to the pot, half to the potato chicken, and a little fire in the lid。
16
It's about 12 to 15 minutes, and the soup is almost dried up, the rolls are ripe and the fire is out。
17
Let's get the papers out first. I ate them all。
18
And bring out the chicken and the vegetables, and enjoy them beautifullyPotato chicken rolls Make Tips
One, the soup sauce can be added a little more, which is especially good for the roll. 2. A soft taste can also be used to make a scroll. I prefer dead-faced. Dead-faced rolls are covered in soup juice, soft-touched, especially delicious。