Chicken roll
By VicentaLakin
This is a local dish in Xinjiang. Today, I want to share with my relatives..
Recipe Recommendations
- medium-gluten flour 200 grams
- yeast 3 grams
- salt 2 grams
- sanhuang chicken half a
- green pepper of 2
- red pepper one
- edible oil 2 tablespoons
- rock sugar 5 grams
- soy sauce 2 tablespoons
- onion of 4
- ginger slices 3 tablets
- garlic cloves of 5
- octagonal of 2
- pepper 30 capsules
- cinnamon 2 knots
- geranyl 5 pieces
- dried chili of 4
- salty and fresh
- stewed
- several hours
- senior
Steps for Chicken roll
1
And nice noodles put in the basin for basic fermentation。
2
Three yellow chickens chop up small pieces and put cold water in the pot to burn, leaving it to the foam。
3
Paprika goes to Rooty to get the seed slices。
4
Prepare spices: Eight horns, peppers, cinnamon, fragrance leaves and dry peppers, slices of onions, ginger slices, garlic to skin。
5
In the pot, it's fried sugar。
6
I'm going to pour a chicken and put sugar on it, and I'm going to add onions, ginger chips, garlic and dry pepper。
7
In the old days。
8
The food is then transferred to the casserole of Gadobo, which is filled with hot water and has no food, and is cooked for 20 minutes with spices like eight cents (in view of the thinness of the casserole, which allows for rapid cooking)。
9
The fermented noodles grow into squares, with edible oils, and with five fragrances and salt rolls, into small swipes。
10
Take a pasta and stretch your hands。
11
One screws up into a roll shape。
12
Put the wreath in the pot。
13
The chicken is about to be put in a red pepper before it comes out。
14
A map of the product (meat and a bouquet in the bowl, and a meal full of groin, super-favorite)。