The method of making crispy chicken rolls

Health benefits

Pork belly: Moisturizing and drying

Water chestnuts: resolving phlegm

Ingredients and materials

30g bean skin

180 grams of pork belly

150g dried scallions

100 grams of water chestnuts

Sweet Potato Powder 80g

8 grams of oyster sauce

One egg

5 grams of salt

A little cornstarch

A green onion

The method of making crispy chicken rolls

1. Close up.

2. Prepare the materials.

3. Cut pork belly into small cubes, chop dry onions into small foam, chop water chestnuts into small cubes, and chop green onions into green onions.

4. Add oyster sauce, eggs, salt, and cornstarch to the pork belly, stir and beat until firm.

5. Add chopped scallions and water chestnuts and stir.

6. Add 80 grams of sweet potato flour, stir well, and finish filling.

7. Wrap the prepared filling with bean skin and wrap it into a long roll.

8.When wrapping, try to wrap it tightly and tightly.

9. Put the chicken rolls into a bamboo steamer.

10.Steam over high heat for 15 minutes.

11. Steam and wait for the bean skin on the surface of the chicken roll to cool down.

12.After cooling, fry in oil until the surface turns slightly yellow.

13. After the fried chicken rolls cool down, cut them into small pieces and put them on a plate, sprinkle with chopped green onions.

14. Take another close-up picture.

Tips

When frying, heat up the chicken rolls to 50% of the oil temperature and quickly turn them over on high heat. When the color is slightly yellow and you smell a burnt aroma, immediately turn off the heat and remove from the pot.

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