Chicken roll with egg skin(dan pi ji rou juan )

Chicken roll with egg skin

Introduction:

"Roll up the delicious meat."

Production steps:

Step 1: preparation: < br > 1. Chop chicken breast into chicken stuffing, add salt, chicken essence, very little sugar (not necessary), starch and olive oil to make stuffing. (I took out the arm strength of egg white when making cake, and beat it very well - I heard that it can improve the taste of chicken.)
2. Cut agaric and Lentinus edodes into small pieces, and stir onion and ginger for later use; < br > 3. Add a little salt to eggs and beat for later use.

Step 2: egg skin: add oil to the pan and heat it up. Pour in a small amount of egg liquid. Rotate the pan body to make the egg liquid evenly spread in the pan into thin flakes. When turning the pan over, turn off the fire first and fry it with the remaining temperature. (repeat in this way to complete the production of egg skin)

Step 3: Chicken stuffing: mix the broken fungus and mushroom, onion and ginger with chicken stuffing.

Step 4: roll up: roll up the chicken stuffing with the egg skin. Suggestion: both sides of the mouth with the roll process also sealed up, so as not to leak out the filling.

Step 5: steaming: put the chicken roll on the plate, steam it for 10-15 minutes (if there is any soup).

Step 6: Cut: cut the steamed chicken roll into thick slices on the plate, and then you can enjoy it on the table. Suggestion: let's air it for a while, otherwise it will be hot.

Materials required:

Chicken breast: moderate

Eggs: 2

Auricularia auricula: right amount

Lentinus edodes: right amount

Ginger: right amount

Scallion: right amount

Olive oil: right amount

Chicken essence: appropriate amount

Sugar: right amount

Starch: right amount

Note: when eating, you can eat the original flavor, or you can add your favorite seasoning, we added Thai chili sauce, I think tomato sauce is OK, can you imagine there are other more bold choices But I prefer the original D.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Dan Pi Ji Rou Juan