Crispy Chicken Rolls: crispy skin and delicious filling(cui pi ji rou juan su cui de wai pi xian mei de nei xian )

Crispy Chicken Rolls: crispy skin and delicious filling

Introduction:

"It's a very delicious chicken roll. The skin is crisp and the inside is delicious. It's steamed first and then fried, so the soup in the stuffing is completely preserved in it. When slicing, there will be soup flowing out. If you don't fry it, you can eat it after steaming. I just made four of them and left three when frying, because that one was eaten by the baby. But the fried chicken roll and crispy skin greatly increase the delicious taste, especially dipped in sweet chili sauce or tomato sauce. It's even more enjoyable to eat. You can eat many at one time. "

Production steps:

Step 1: get all the ingredients ready.

Step 2: wash the chicken, remove the fascia and chop it into minced meat.

Step 3: cut the horseshoe, mushroom, scallion and ginger into powder and add them to the chicken.

Step 4: add the barbecue sauce.

Step 5: knock in eggs, add salt and soy sauce, and stir well.

Step 6: add water and starch in several times and stir vigorously.

Step 7: cut the round Yuzhu skin in half to form a semicircle, and then enter the water.

Step 8: lay a piece on the chopping board, put the chicken ball in long strips on it, and then fold the Yuba skin on both sides in the middle.

Step 9: then roll up tightly.

Step 10: roll them in turn and steam them in a pot.

Step 11: cool the steamed chicken roll until the skin is slightly dry.

Step 12: deep fry in a 60% or 70% hot oil pan until the skin is golden and crisp. Remove the oil and cut into pieces.

Materials required:

Chicken breast: 2 pieces

Egg: 1

Horseshoe: 8

Shuifa mushroom: 5

Pig fat: 1 small piece

Onion and ginger: right amount

Salt: 1 / 2 teaspoon

Barbecue sauce: 1 / 2 tbsp

Raw soy sauce: 1 / 2 tbsp

Starch: 1 tbsp

Note: the filling of chicken roll is similar to that of dumpling. It can also be changed into pork, as you like. 2: After steaming, wait until the skin of the chicken roll is a little dry before frying. So it's crispy. 3: It tastes good when dipped in sweet chili sauce.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: light

Chinese PinYin : Cui Pi Ji Rou Juan Su Cui De Wai Pi Xian Mei De Nei Xian