Shredded chicken rolls(su cai ji si chun juan )

Shredded chicken rolls

Introduction:

"Spring roll: it is said that there was a scholar in Fuzhou in the Song Dynasty. In order to study for an exam, he spent all day studying and often forgot to eat and sleep. His wife tried to persuade him again and again, but it didn't work; so she thought of a way: grind rice into pancakes, fill them with lairou, and wrap them in a roll shape, which can be used as both rice and lairou. This snack was later named spring roll, and gradually popular in urban and rural areas. During the Spring Festival, people in Fuzhou often eat dumplings. Cai Xiang once wrote a poem praising and saying: & quot; thinking about eating vegetables in spring & quot;. Now the skin of spring rolls has been changed to flour. The filling is usually made of bean sprouts, leeks, dried tofu, some with shredded meat, bamboo shoots, scallions and so on. The more advanced spring rolls are made of shredded chicken or oysters, shrimps, mushrooms, leeks and so on. Fried spring rolls with low heat until golden yellow, crisp outside and tender inside, also known as & quot; Fried Spring & quot;. The characteristics of shredded chicken spring rolls: crispy and tender. "

Production steps:

Materials required:

Flour: 200g

Chicken breast: 150g

Winter bamboo shoots: 100g

Scallion: 40g

Lard: 200g

Refined salt: 3 G

Sugar: 5g

MSG: 2G

Pepper: 2G

Starch: 5g

Sesame oil: 5g

Fresh soup: 30g

Peanut oil: right amount

matters needing attention:

Production difficulty: Advanced

Technology: deep fried

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Su Cai Ji Si Chun Juan