condiments
Half a bowl of corn flour
Carrot half root
Half a bowl of flour
A piece of chicken
Two eggs
A Pleurotus eryngii
Cucumber half root
condiments
garlic
Proper amount
verdant
Proper amount
Light soy sauce
Proper amount
oyster sauce
Proper amount
salt
Proper amount
How to make corn chicken rolls
1.
The materials to be prepared are corn flour, flour, and the ratio of corn flour to white flour is about 3: 1 or 4: 1. There are two eggs, chicken legs or breasts, Pleurotus eryngii, carrots and cucumbers, or two cloves of garlic and a proper amount of shallots.
2.
First, cut a proper amount of chopped green onion and minced garlic, and prepare a little long chives.
3.
After washing the chicken, put it in a pot with cold water. After the water is boiled, turn to low heat and cook for about 10 minute.
4.
When cooking chicken, you can shred carrots, cucumbers and Pleurotus eryngii for later use.
5.
When you roast chicken, you can prepare a little long chives, wash them, cook them in chicken soup, and then take them out and soak them in cold water for decoration.
6.
It takes about 10 minutes for the chicken to be cooked. The way to judge whether the chicken is cooked is to insert chopsticks into the chicken and pull it out to see if there is blood. If so, cook it again. After the chicken is cooked, take it out, put carrots and Pleurotus eryngii into chicken soup, blanch it and take it out.
7.
Shred the cooked chicken for later use.
8.
Mix corn flour and flour, add a little salt, add eggs and water. I used about a bowl of flour with two eggs and half a bowl of water.
9.
Mix all the egg powder and water into a liquid batter. You can master the consistency of the batter yourself. If you want to be harder, you need less water. If you want to be soft, you need to add more water, but not too thin. If you don't know how to master it, you can try baking one first
10.
Now start frying bread, put a little oil in the bottom of the pan, pour a tablespoon of batter into the pan with low heat, and turn the pan to wipe the batter evenly.
1 1.
Fry until both sides are golden, and then serve.
12.
After the cake is fried, put sesame oil, a little oil, minced garlic and chopped green onion in the pan, then add a little soy sauce and oyster sauce, and a little salt to stir fry.
13.
Mix all the chicken, carrots, Pleurotus eryngii and cucumber, pour in the sesame oil from the previous step and mix well.
14.
Take a piece of bread, bright side down, and spread it evenly with chicken, carrots, cucumbers and Pleurotus eryngii.
15.
Roll it up, cut off the tail, and tie it up with scalded chives for decoration, and the dish is ready.