Carrot chicken roll
Ingredients: soy sauce,leek,carrots,chicken legs,cooking wine,salad oil,Jiang,garlic,vinegar,whole wheat flour
Recipe Recommendations
- whole wheat flour 300g
- carrots half a
- leek a pinch of
- chicken legs of 4
- salad oil appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- vinegar appropriate amount
- sweet and sour
- skills
- ten minutes
- ordinary
Steps for Carrot chicken roll
1
Slice carrot and steam.
2
Knead whole wheat flour + carrots into non-sticky dough and wake for 15 minutes.
3
Take advantage of the space to make stuffing. (Chicken legs + seasonings must be marinated in advance)
4
Stir fry chicken legs + leeks over high heat and set aside.
5
Divide the dough into small portions of about 25 grams, flatten one piece, and coat it with salad oil.
6
Take another piece of dough and press it flat on the oiled dough.
7
Roll it out.
8
Make a thin dough.
9
Take the red wolf pan, without oil, and low heat.
10
Add the dough and turn it over immediately until it is cooked in half a minute.
11
Tear it in two while it is hot.
12
Wrap in the stuffing and enjoy.