Veget-roasted "local chicken"
Ingredients: salt,tofu skin,potatoes,mushrooms,Flammulina velutipes,water starch,cooking wine,salad oil,soy sauce,black pepper,sweet sauce,Vegetable Zhixian
Recipe Recommendations
- potatoes appropriate amount
- tofu skin appropriate amount
- Flammulina velutipes appropriate amount
- mushrooms appropriate amount
- water starch appropriate amount
- sweet sauce 3 scoops
- cooking wine 2 tablespoons
- soy sauce 2 tablespoons
- Vegetable Zhixian appropriate amount
- salad oil appropriate amount
- black pepper appropriate amount
- salt appropriate amount
Steps for Veget-roasted "local chicken"
1
Steam the potatoes in advance to prepare the ingredients.
2
Boil water in the pot, add mushroom mushrooms and mushroom and blanch for 40 seconds.
3
Remove the cold water and control the moisture.
4
Peel and grind potatoes into mud mushrooms and minced.
5
Then mix the three well, add black pepper and salt to cool.
6
Remove the corners and strips from the tofu skin.
7
Put a little of Practice 5 on the tofu skin.
8
Then roll it up.
9
Fold both sides inwards and apply a little water starch to make it difficult to spread.
10
Fold it straight and wrap it well.
11
When rolling to the end, apply some water starch to the upper corner to bond it.
12
Wrap the same method.
13
Pour the oil into the pan. When the oil temperature is 80% ripe, add the rolled vegetarian chicken.
14
Fry until golden brown, turn more, and adjust the heat to medium to medium heat.
15
Fry it all and serve.
16
Prepare the sauce.
17
Pour the base oil left in the pan into the cooking wine, sweet noodle sauce, soy sauce, rock sugar and water until the rock sugar melts.
18
Then add the fried vegetarian chicken and cook for a few minutes.
19
Finally, thicken and add fresh vegetables.