Chicken cake

Chicken flavor cake method:

Raw materials for making chicken Pancakes:

Chop 4 liang chicken breast, 2 tbsp diced chicken, 2 strips of green onion, 2 / 3 cup bread bran and 1 egg,

A small plate of tomato juice or salad sauce. 1 / 4 tsp salt, a little pepper powder, 1 tbsp egg white, 1 / 2 tbsp lemon peel, 2 tbsp cornstarch.

The processing steps of chicken flavor cake are as follows:

1. Add seasoning to chicken, stir until sticky, add bacon and scallions, mix well, make pancakes, dip in eggs, then dip in bread crumbs.

2. Place about 1 cup of oil in a deep container. Cook for 5 minutes on hi (high heat) without covering. Put the chicken cake into the oil, cover it, leave a hole to let the steam out, and fry it with hi for one and a half minutes until it is cooked. If the oil can't soak the chicken cake, turn it over and fry it for another 20 seconds. Pick up the dish and dip it in tomato juice or salad sauce.

Note: the utensils should be deep to prevent the oil from overflowing during frying.

Chicken cake

Chicken pancake is a kind of delicious snack. Its main raw materials are four Liang chopped chicken breast, two tbsp young dice, two chopped green onions, 2 / 3 cup bread bran, etc.

Material Science

Main materials

Chop 4 liang chicken breast, 2 tbsp diced chicken, 2 chopped green onions, 2 / 3 cup bread bran, 1 egg, 1 saucer of tomato juice or salad sauce.

Seasoning

1 / 4 tsp salt, a little pepper, 1 tbsp egg white, 1 / 2 tbsp lemon peel, 2 tbsp cornstarch.

practice

1. Add seasoning to chicken, stir until sticky, add bacon and scallions, mix well, make pancakes, dip in eggs, then dip in bread crumbs.

2. Place about 1 cup of oil in a deep container. Cook for 5 minutes on hi (high heat) without covering. Put the chicken cake into the oil, cover it, leave a hole to let the steam out, and fry it with hi for one and a half minutes until it is cooked. If the oil can't soak the chicken cake, turn it over and fry it for another 20 seconds. Pick up the dish and dip it in tomato juice or salad sauce.

Note: the utensils should be deep to prevent the oil from overflowing during frying.

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