Golden Chicken Roll

Golden Chicken Roll

Introduction:

Production steps:

Step 1: prepare raw materials: chicken leg, carrot, minced meat and ginger;

Step 2: cut the carrot and ginger into small pieces and beat them into mud with a blender;

Step 3: put the carrot paste into the meat stuffing, add appropriate amount of starch, pepper, salt and other seasonings;

Step 4: stir in one direction;

Step 5: lay the boneless chicken leg on the chopping board and cut it into small pieces vertically and horizontally, without cutting it off;

Step 6: sprinkle salt and pepper evenly to taste;

Step 7: roll it up and move it to the tin foil;

Step 8: roll it up, move it to the tin foil, roll it up again, and pinch both ends tightly;

Step 9: Boil the water and steam the chicken rolls for 15 minutes;

Step 10: put the starch, egg and bread bran into three plates and prepare them;

Step 11: first coat the steamed chicken roll with starch and roll it in the egg liquid;

Step 12: roll on the bread bran again to make the bread bran stick on the surface of the roll evenly;

Step 13: heat the oil. When the oil is 60% or 70% hot, add the chicken roll to fry;

Step 14: deep fry until the surface is golden, then take it out and put it on the paper towel to absorb the oil;

Step 15: cut into small rolls of the same width and place them on the plate.

Materials required:

Chicken leg: 2 pieces

Minced meat: 100g

Carrot: 1

Bread bran: right amount

Shallot: moderate

Starch: right amount

Pepper: right amount

Oil salt: right amount

Note: 1. Adding a little carrot paste in the meat stuffing not only increases the nutrition, but also makes the color richer and more pleasant; 2. After peeling the chicken leg, cut it horizontally and vertically, but don't cut it off, which is not only convenient to taste, but also not easy to deform after cutting off the fascia of the chicken leg; 3. Spread the chicken leg flat on the cutting board, add some salt and other seasonings to order the bottom flavor; Then put the carrot meat stuffing into the bottom of the chicken leg and roll it up slowly; 4. Wrap it with tin foil, pinch the two ends tightly, fix it, and steam it to shape; then roll it in the starch, egg liquid and bread bran in turn, let the bread bran wrap on the surface evenly, and fry it in the oil pan until golden.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh