It's a copy
By VicentaLakin
Recipe Recommendations
- chicken breast 150 grams
- pork belly 100 grams
- eggs 4 pieces
- laver 3 photos
- carrots 15 grams
- soy sauce 1/3 tablespoon
- refined salt 2 grams
- MSG 1 gram
- white pepper 1 gram
- cornflour appropriate amount
- white sugar 2 grams
- cooking wine 1/4 tablespoon
- egg white 1/2
- water starch appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for It's a copy
1
Raw materials。
2
The chicken and the bouquets are cut to the ground, the ginger cut off, the carrot cut out the silk。
3
And the meat that has been cut shall be poured into the bowl, with salt, raw, white sugar, wine, white pepper powder, powder, egg purifier, fresh soup of fine taste and a proper amount, or cold water。
4
Smuggle evenly, then push hard in one direction until the body's hair is sticky。
5
Put eggs in the bowl and add a spoon of starch。
6
Disperse the eggs, flatten them, so that they are fully integrated with the yolk。
7
(b) Scratch the fire with a thin layer of vegetable oil。
8
When the boiler heats, the egg fluid is poured into the pan (three egg skins in four eggs) and shakes the frying pan so that the egg fluid flows evenly to the wall, when the egg fluid is condensed, turns the fire, lifts the egg skin up, turns it over and frys it。
9
In such a way, the egg skins are distributed out of the pan。
10
Put the pelt on the board, put the purple on it, cut the extra part of the pelvis off with a knife and make it as square as it is。
11
One third of the meat (with a little seal) is evenly painted on the purple, and carrots are placed on both ends。
12
From both ends to the middle rolls, to tighten, to flatten, to stick in the middle, to tighten. I'll take care of all three。
13
Rounded up the fangs and then turned into the fire for 12 minutes。
14
It'll be cooled with a steamed snout。
15
Cut to 1.2 centimeters。
16
It's on the table