Chicken rolls with spinach(bo cai ji rou juan )

Chicken rolls with spinach

Introduction:

"I saw a chef making spinach chicken roll on TV that day. Unfortunately, when I watched it, it was ready. It looked very good, so I improved it myself. Unfortunately, there was no sushi laver at home. It was made of ordinary laver. The appearance was not very ideal, and the eating was not wrong. Today I share it with my friends. I hope you like it! Spinach chicken roll features: rich nutrition, delicious soup and vegetables, tender and smooth chicken

Production steps:

Step 1: Ingredients: bean skin and chicken breast, ginger and onion.

Step 2: Ingredients: wash spinach and set aside.

Step 3: cut the chicken breast into shredded chicken, then smash it into minced chicken with the back of the knife, and cut the onion and ginger into pieces.

Step 4: add onion and ginger, salt, Shaoxing wine, egg white and a little water starch into the chicken paste, and stir well.

Step 5: unfold the bean skin and set aside.

Step 6: first spread the minced chicken stuffing on the bean skin.

Step 7: spread a layer of laver, the best is sushi laver, I used up with ordinary, a bit ugly, make do with it. Make a good one next time! ~

Step 8: gradually roll well, and apply flour or starch at the end.

Step 9: steam the rolled chicken in the steamer.

Step 10: reserve the chicken roll.

Step 11: steam the chicken roll in the steamer.

Step 12: use this time to blanch and dry the spinach.

Step 13: cut the spinach 1.5cm long.

Step 14: open the chicken soup in the pot, add spinach, add salt, a little sugar and a little pepper, pour in a little sesame oil and a little water, and thicken with starch.

Step 15: cut the chicken roll into half centimeter pieces.

Step 16: put the spinach soup on the plate and put the chicken roll on the spinach.

Step 17: the spinach chicken roll is ready and ready to eat!

Materials required:

Chicken breast: 120g

Spinach: 100g

Tofu skin: 2 pieces

Laver: 2

Onion: a little bit

Ginger: 2 tablets

Shaojiu: moderate

Salt: right amount

Egg white: one

Chicken soup: a bowl or chicken essence with a little water

Note: 1, laver to choose to do sushi laver. 2. Chicken must be mixed with the back of a knife to make it more tender and smooth. 3. Steaming time should not be too long, otherwise it will be old. 4. Chicken soup is the best. If there is no chicken soup, put chicken essence.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Bo Cai Ji Rou Juan