Fujian Cuisine: steamed bun with chicken and vermicelli (nutritious breakfast menu)(min cai bao cai ji rou fen si bao ying yang zao can cai pu )

Fujian Cuisine: steamed bun with chicken and vermicelli (nutritious breakfast menu)

Introduction:

"Nutritious breakfast, simple and delicious, delicious!"

Production steps:

Step 1: thaw the chicken breast, shred and chop it, add ginger, soy sauce and salt, mix well and marinate for 15 minutes.

Step 2: blanch cabbage, black fungus, vermicelli and leek in boiling water.

Step 3: take out the soup and soak it in cold water.

Step 4: cut the black fungus and vermicelli into shreds.

Step 5: fry an egg and cut it into small pieces.

Step 6: put chicken breast, cut black fungus, vermicelli and eggs in a larger container and mix well to make stuffing.

Step 7: spread the cabbage on the cutting board, and then add the stuffing.

Step 8: fold and wrap, as shown in the picture.

Step 9: tie a knot with the hot leek leaves.

Step 10: add a little oil into the pan and fry both sides of the vermicelli bag yellow over medium low heat. It's a good choice to dip in ketchup or sesame paste when eating. I use 1 teaspoon vinegar, half a teaspoon soy sauce, half a teaspoon sesame oil, half a teaspoon sugar, half a teaspoon chicken essence, and pepper powder to mix and dip it. It depends on what you like.)

Step 11: final product.

Materials required:

Cabbage: right amount

Chicken breast: moderate

Leeks: moderate

Suitable amount: Auricularia auricula

Fans: right amount

Eggs: right amount

Ginger: right amount

Salt: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Note: when frying, be sure to use medium and low heat, otherwise the cabbage is easy to paste, and the chicken inside is still raw! Turn over and fry properly. o(∩_ ∩)o....

Production difficulty: simple

Process: water

Production time: 20 minutes

Taste: Original

Chinese PinYin : Min Cai Bao Cai Ji Rou Fen Si Bao Ying Yang Zao Can Cai Pu