Chicken roll with spinach(bo cai ji juan )

Chicken roll with spinach

Introduction:

"According to the CCTV program" daily diet "Spinach chicken roll issue 130, 2011, a Harvard University study also found that middle-aged and elderly people who eat spinach 2-4 times a week can reduce the risk of retinal degeneration and protect their eyesight by taking carotene (i.e. Pro Vitamin A, which is called vitamin A in animals and Pro Vitamin A in plants)

Production steps:

Step 1: raw material drawing.

Step 2: Chop 250 grams of chicken breast meat into meat paste, add 100 grams of water, 2.5 grams of salt, half egg white, 1 tbsp starch, stir well to make minced chicken.

Step 3: spread out the skin of bean curd and evenly spread the chicken paste on it.

Step 4: put on a piece of sushi laver. Laver is too dry to roll. You can cover it with a clean wet towel to make it soft.

Step 5: apply another layer of chicken paste.

Step 6: roll into 3-5cm thick rotten skin chicken roll blank, steam on the drawer for about 10 minutes.

Step 7: cut the steamed chicken roll into slices for later use. Be careful not to cut it too thin. If it's too thin, it's easy to break and there's no texture in the mouth.

Step 8: blanch spinach and let it cool.

Step 9: add chicken soup (water is also OK), salt, a little sugar (let it have a little aftertaste), pour out monosodium glutamate, and then put in the cut rotten skin chicken roll. At this time, the fire should not be too big, so that the flavor of chicken slowly melts into the soup.

Step 10: add spinach, and then put it into a bowl. Don't take too long. If it's too long, it's easy to mash up the soup. Sprinkle shredded green onion, shredded red pepper and coriander (it's better to add a little. I don't have it at home. I'm lazy and didn't buy it). Sprinkle it with a few drops of sesame oil.

Step 11: yellow, white, black and green; a course of soy protein, chicken protein, seaweed and green vegetables; spinach chicken roll with rich nutrition and delicious soup.

Materials required:

Spinach: 50g

Chicken breast: 250g

Sushi laver: two

Tofu skin: two

Shredded scallion: right amount

Shredded chili: right amount

Chicken soup: right amount

Starch: right amount

Salt: right amount

MSG: right amount

Sugar: right amount

Sesame oil: appropriate amount

Note: [tips] 1. Because you want to chop it into mud, you should choose chicken breast instead of chicken leg. Because it has too many fascia, it is not suitable. 2. Choose the spinach with thick meat, wide leaves, short stems and red roots. 3. When steaming chicken rolls, don't cover the pan tightly, leave a little seam. The fire can't be too big. It's easy to explode if it's too big.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Bo Cai Ji Juan