Chinese style Mexican seasonal vegetable chicken fillet roll
2024-04-21 22:01:36 1345
![Chinese style Mexican seasonal vegetable chicken fillet roll](https://i3.meishichina.com/attachment/recipe/2016/06/15/c640_20160615146598603386913.jpg?x-oss-process=style/c640ms)
Details of ingredients
Technique
Steps to make Chinese style Mexican seasonal vegetable chicken fillet roll
- 1. Mix the flour with warm water to form a dough and let it stand in a container for half an hour
- 2. Wash and drain the chicken breast meat for later use
- 3. Cut the chicken breast into strips and add black pepper, cooking wine, oyster sauce, fresh soy sauce, and sugar
- 4. Marinate chicken strips for half an hour to taste and add an egg white
- 5. Finally, add starch and mix well for later use
- 6. Pour an appropriate amount of corn oil into the pot and heat until 70% -80% hot. When hot, start high heat and add chicken and fried chicken until golden brown
- 7. The fried chicken fillet is too tempting
- 8. Cut the prepared dough into six small pieces
- 9. Roll the small dough into a circular thin dough
- 10. Pour an appropriate amount of corn oil into a non stick pan and start pancake making
- 11. Fry one side until golden brown, then fry the other side. Remember to fry over low heat
- 12. Pancake is so delicious! It's so happy
- 13. Prepare cucumbers and carrots
- 14. Cut cucumbers, carrots, and scallions into thin strips. Blanch the golden needle mushrooms and let them cool. Drain the water and wash the lettuce for later use
- 15. Lay the baked cake flat on top of lettuce, scallions, shiitake mushrooms, cucumbers, carrots, and chicken tenderloins
- 16. Fold the cake in half and heat the chives with boiling water to drain the water. Place the water in the middle of the cake
- 17. There is no mention of the high nutritional value of Chinese Mexican style vegetable chicken and willow rolls
- 18. This kind of breakfast is really hard to resist