The veal of chicken
By VicentaLakin
In contrast to the steamed salted chicken, the chicken rolls appear to be slightly less delicious because of the more evaporated water wrapped. The internal vegetables do not have to be cooked in advance, and when they steam with chicken, they become very soft. It's simple, it's colorful. Chicken is soft, fresh and fresh。
Recipe Recommendations
- chicken breast 500 grams
- carrots 1 piece
- lettuce 1 piece
- Salt-roasted chicken powder 1 Pack
- salty and fresh
- steamed
- half an hour
- simple
Steps for The veal of chicken
1
It is possible to use chicken leg meat or chicken breast meat, but it is not convenient to make chicken breast meat, given that the chicken leg meat is smaller than chicken breast meat, but needs bones and small areas。
2
Pine hammers (or knife backs) stinging chicken to make the area larger and thinner and evenly balanced
3
Pickled with pickles for more than 24 hours (summer freezer). Personally, 500 grams of chicken is recommended to use at least one pack of 20 grams of salt chicken powder, which can be added to the taste or salt. Of course, you can add spices to the table when you're finished. If there is no powder, only salt can be added。
4
Fresh vegetables cut into long strips of rough fingers, as fine as possible, evenly and in the same size. Use of vegetables that are not susceptible to heat-transformation, e.g. carrots, pickles, etc。
5
After chicken pickle is made, lay it on the board. A few more black peppers and salt can be sprayed internally according to personal preferences. Fresh vegetable bars are placed in chicken, and the colours are stacked in staggered. Roll it up tight。
6
Wrapped in tin paper (or film protection) with both heads churned into candy. Incubated steam pan, 15-20 minutes。
7
When it's evaporated, it's taken out, and it's cut into thin, thin pieces。
8
It is easier to disperse when it's cold than hot, and it's brighter to cut the face。