[birds and beasts] - chicken mat paper(fei qin zou shou ji rou dian juan zi )

[birds and beasts] - chicken mat paper

Introduction:

"Chicken mat test paper is a delicious food in Wuwei area. When I first ate it two years ago, I was completely shocked by it. How can it be so delicious? The chicken is not greasy, the test paper is soft but not rotten, and it has a strong chicken flavor. It tastes great! Another kind of delicious food is mutton mat dumpling, which is also very delicious. The mutton in Hexi Corridor has no smell of mutton, and the dumpling with hemp stuffing is delicious. It is estimated that the practice is similar to this, that is, replacing chicken with mutton and rolls with dumplings, but it has not been done before. I don't know if it can succeed. "

Production steps:

Step 1: chop the chicken, chop the shallot and marinate with a little salt.

Step 2: add an egg to the flour, turn the yeast powder with warm water, and make a dough similar to that of dumpling noodles. Put it in the oven and wake up for 30 minutes.

Step 3: put oil in the pot, add shredded ginger, prickly ash and pepper after the oil is boiled, and saute until fragrant.

Step 4: add chopped chicken, 1 tbsp sugar, 2 tbsp salt, a little 13 spice, stir fry until discolored.

Step 5: add water to the chicken and simmer for 20 minutes.

Step 6: during the time of stewing, you can prepare the test paper. Roll the dough into a thin and uniform (3mm) crust, preferably into a square shape.

Step 7: oil the rolled dough, sprinkle a little salt, and evenly spread the scallions in step 1.

Step 8: roll the dough stick tightly.

Step 9: cut into a small paper about 1cm wide.

Step 10: when the soup is slightly more than the meat, you can prepare to spread the paper.

Step 11: put the paper evenly on the chicken, cover the pot and simmer for 10 minutes. Try not to lift the lid of the pot during this time.

Step 12: stew until the chopsticks can tie through the paper, and the chopsticks are not sticky, add chicken essence, stir fry evenly, and put on the plate.

Step 13: Sprinkle sliced garlic and shallot and eat, ha ha.

Materials required:

Chicken: one (about 2 kg)

Flour: right amount

Ginger: moderate

Dry pepper: right amount

Garlic: right amount

Shallot: moderate

Yeast powder: right amount

Eggs: right amount

Salt: moderate

Sugar: right amount

Thirteen spices: appropriate amount

Chicken essence: appropriate amount

Note: 1. The chicken in this dish can be changed into mutton, which tastes more fragrant. 2. If you have the conditions, you can use chicken soup instead of water to make noodles. It tastes very good. 3. The shallot in the paper must be salted, and the shallot must be salted to make the paper tight. 4. Don't lift the lid of the pot when stewing the rolls to prevent them from shrinking; don't stir fry them to prevent them from scattering and sticking to the pot. 5. After the pot, you can not sprinkle shallots, you must sprinkle garlic slices, garlic can be greasy, there is a saying, "eat meat without garlic, nutrition half", ha ha!

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: light

Chinese PinYin : Fei Qin Zou Shou Ji Rou Dian Juan Zi