Chicken rolls
By VicentaLakin
A very delicious chicken roll, with a very corky skin, and a nice inner corset, which steams first and then explodes, so the soup in the pie is completely preserved, and when it's sliced, it comes out. If it doesn't blow up, it's good enough to eat, and I made four, and three left, because the baby ate that one. But the fried chicken rolls, the soft skin, have greatly increased the taste, especially with sweet spicy sauce or ketchup, which is more addictive and can be eaten many times in one breath。
Recipe Recommendations
- chicken breast 2 blocks
- eggs one
- horseshoe of 8
- Water-blooming mushroom 5 pink
- pig fat 1 small piece
- onion ginger appropriate amount
- salt 1/2 teaspoon
- barbecue sauce 1/2 spoon
- soy sauce 1/2 spoon
- water starch 1 tablespoon
Steps for Chicken rolls
1
Get all the raw materials ready。
2
Chicken wash, go to the band, chop it up。
3
Cut the horseshoes, mushrooms, white onions, ginger, and put them in the chicken。
4
Join the barbecue sauce。
5
Bounced eggs, inverted salt, mixed raw。
6
It's been a long time since I've seen it。
7
Half-circle the corset, half-circle, then over water。
8
Take a piece and lay it on the board, place it on top of it, and then fold it in the middle。
9
Then roll it up tight。
10
It'll be evaporated in the pot。
11
Steamed chicken rolls cooled and dried up。
12
In the six or seven hot boilers, the skin is soaked that it can be cut off once the asphalt is extracted。Chicken rolls Make Tips
Poetic Notes: 1: The filling for the chicken rolls is similar to making dumplings; you can also use pork according to your preference. 2: After steaming, wait until the surface of the chicken rolls is slightly dry before frying. This ensures a crispy texture. 3: They taste especially good when dipped in sweet chili sauce.