Produced based on CCTV program---"Everyday Diet" Spinach Chicken Rolls, No. 130th, 2011
A Harvard University study also found that middle-aged and elderly people who eat spinach 2 to 4 times a week have ingested carotene (i.e., pro-vitamin A, because it is called vitamin A in animals and pro-vitamin A in plants), which can reduce the risk of retinal degeneration, thereby protecting vision.
Spinach chicken roll
By BrisaRussel
Recipe Recommendations
- spinach 50g
- chicken breast 250g
- tofu skin two
- green onion appropriate amount
- chilli appropriate amount
- chicken soup appropriate amount
- starch appropriate amount
- salt appropriate amount
- MSG appropriate amount
- white sugar appropriate amount
- sesame oil appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- simple
Steps for Spinach chicken roll
1
Raw material diagram.
2
Chop 250 grams of chicken breast into meat paste, add 100 grams of water, 2.5 grams of salt, half egg white, and 1 tablespoon of starch starch and stir well to make chicken paste.
3
Spread out the tofu skin and spread the chicken minced evenly on it.
4
Put on a piece of sushi seaweed. The seaweed is too dry to roll easily. Cover the seaweed with a clean wet towel to make it soft.
5
Apply another layer of chicken minced.
6
Roll into a 3-5cm thick rotted chicken roll blank, put on the drawer and steam for about 10 minutes.
7
Cut the steamed chicken rolls into slices for later use. Be careful not to cut them too thin. If they are too thin, they will easily break, and there will be no texture in the mouth.
8
Blanch the spinach in water and cool it for later use.
9
Add chicken soup (water can also be used), salt, a little bit of white sugar (to give it a little aftertaste), pour MSG, and add in the cut rotten chicken rolls. At this time, the heat should not be too high, so that the taste of the chicken slowly dissolves into the soup.
10
Add the spinach, boil it again, remove it from the pan and put it into a bowl. Don't take too long. If it is too long, the soup will become muddy and the meat will disperse. Sprinkle shredded green onion, shredded red pepper, and coriander (it's best to add a little, they don't have it at home, so they're lazy to buy it) on top, and drop a few drops of sesame oil.
11
Yellow, white, black and green; one contains both bean protein, chicken protein, seaweed and green vegetables; the spinach chicken roll is rich in nutrients and delicious soup.Spinach chicken roll Make Tips
[Tips] 1. Because it needs to be chopped into mud, you should choose chicken breast meat instead of chicken leg meat because it has too many fascia and is not suitable. 2. Spinach should be made with thick meat, wide leaves, short stems and red roots. 3. When steaming the chicken roll, don't cover the lid completely tightly, leaving a little seam. The fire should not be too strong, it will easily steam.