Five color chicken roll

Method of colorful chicken roll:

Ingredients for making colorful chicken rolls:

Chicken breast 100g, pine nuts 30g, salted duck egg yolk 140g, egg white 1 30g, tender peas, carrot half root

Ingredients for making colorful chicken rolls:

Salt, vegetable oil

Steps of making colorful chicken roll:

(1) Use egg white, flour, water and salt to make egg paste.

(2) Wash carrot and dice; wash peas.

(3) Dice salted duck egg yolk and hawthorn cake.

(4) Wash and slice the chicken breast, spread the pine nuts on the chicken slices, roll them up, hang the egg paste, fry them in 60% hot oil pan, and remove the oil.

(5) Don't heat up the oil pan, stir fry peas, diced carrots and diced duck egg yolk, add salt, stir fry the pan, put it around the chicken roll, sprinkle with diced hawthorn cake.

Five color chicken roll

Chicken breast has high protein content, which is easy to be absorbed and utilized by human body. It contains phospholipids which play an important role in human growth and development. It is one of the important sources of phospholipids in Chinese dietary structure.

Nutrition analysis

Chicken breast has the functions of warming the middle and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones. It's the only meat that doesn't have to worry about the harm to human body caused by animal fat. People who want to limit their calories and worry about obesity or diabetes, and people who want to reduce the burden of liver, gastrointestinal and other internal organs, should eat less fat and meat and eat chicken breast instead.

Main materials

chicken breast

flour

accessories

Tomatoes

Purple cabbage

Yellow pepper

salad dressing

Seasoning

oil

salt

Oyster sauce

Cooking wine

Detailed steps

1. 2 pieces of chicken breast (1 piece for laomai, twice for Xiaomi). After washing, loosen the meat with the back of a knife (better with a meat hammer, if not, use the back of a knife)

2. 1 spoonful of honey, salt, a few drops of cooking wine, half a spoonful of soy sauce, half a spoonful of braised soy sauce.

3. Marinate the chicken breast in the sauce for 2 hours (the longer the time, the better the taste)

4. 2 cucumbers, washed and juiced

5. In fact, there is not much difference between cucumber juice and spinach juice. I mainly use this color.

6. 15 grams of flour, 1 gram of yeast powder, the right amount of salt, mixed with cucumber juice into a flowing batter, wake up 30 minutes.

7. Pickled chicken, wake up batter time can deal with vegetables.

Lettuce 1 piece, purple cabbage 1 piece, yellow pepper half, tomato 1 piece, wash.

8. Cut the purple cabbage and yellow pepper into shreds, and take a whole piece of tomato. Wash the lettuce and dry it with tissue paper.

9. Oil the wok, heat the oil, put in the marinated chicken breast, fry on both sides over low heat.

10. Use the remaining marinade in the plate, add 1 teaspoon of water, pour on the chicken, cook over low heat until the chicken is cooked.

11. Stir 1 quail egg into the batter and mix well (no or no)

12. In another pot, pour the batter into the pot and lower the heat for 3 minutes

13. After the batter solidifies, turn it over carefully and cauterize the other side for 30 seconds.

14. Add shredded purple cabbage, shredded yellow pepper and salad dressing to the dried lettuce.

15. Add 1 slice of tomato, chicken breast, and then squeeze on the salad dressing, roll into a roll.

16. Wrap the lettuce roll in a pancake,

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