Chicken roll

Chicken roll

Introduction:

"My son loves to eat KFC's old Beijing chicken roll. He's very worried about the food safety now, so he just makes it himself."

Production steps:

Step 1: add a little salt and sugar to the flour according to your taste. I added a small spoonful of wheat germ, no need to add.

Step 2: add water to make a paste.

Step 3: the chicken leg has been cured one night in advance.

Step 4: fry the chicken in a pan.

Step 5: preheat the other side of the pan, pour in the batter and scrape it flat and thin with a scraper.

Step 6: fry until the batter solidifies and beat in the eggs. This is my princess's egg. It's very small. I used two.

Step 7: scrape the eggs flat with a scraper.

Step 8: fry the egg until it's set and turn it over.

Step 9: squeeze on salad dressing and ketchup and brush well with a brush.

Step 10: Sprinkle with mustard and chive.

Step 11: put on the fried chicken leg. If you have lettuce, put two pieces.

Step 12: roll up.

Step 13: fold both sides and roll them up. It won't leak.

Step 14: use the remaining temperature of the cake pan to fry again.

Step 15: pack and eat.

Step 16: with a cup of carrot and chestnut millet paste, it is nutritious and delicious.

Materials required:

Flour: 50g

Eggs: 2

Chicken leg: 1

Shallot: 1

Mustard tuber: 1 tsp

Orleans marinade: 1 teaspoon

Ketchup: 1 tsp

Salad dressing: 1 teaspoon

Note: put the ingredients as you like.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh