Chicken mat roll

1. Mix the dough, flour, water, and yeast to form a smooth dough, and ferment until twice the size. Just poke it with your finger without retracting. In summer, dough wakes up quickly and can be done in about an hour, so dough should be kneaded one hour in advance for later use.

2. Display of ingredients for stewed chicken chunks: Chop half of the three yellow chicken into small pieces, green and red peppers, 1 stewed chicken seasoning bag, appropriate amount of scallions, 1/2 teaspoon dark soy sauce, 3 teaspoons light soy sauce, 20g white sugar, 5 cloves of garlic, 1 dry chili pepper, and appropriate amount of salt.

3. Cut ginger slices, chopped scallions, chopped garlic, and dried chili peppers. Wash and set aside.

4. Remove the seeds from the green and red peppers and cut them into diamond shaped pieces, then add some scallions to enhance the flavor.

5. Put the chopped chicken chunks into a pot with cold water.

6. Blanch thoroughly and remove for later use.

7. Stir fry with sugar, add a little cooking oil to the pot, add about 20 grams of white sugar, and stir fry over low heat until it turns dark amber.

8. After frying the sugar until it turns dark amber, add blanched chicken chunks and quickly stir fry until evenly mixed, allowing the chicken chunks to color.

After coloring the chicken chunks, add scallions, ginger, and garlic to stir fry until fragrant.

10. Cook cooking wine along the edge of the pot, add 1/2 teaspoon dark soy sauce and 3 teaspoons light soy sauce, and stir fry evenly again.

11. Add hot water over chicken chunks, add an appropriate amount of salt, dried chili peppers, and stewed chicken seasoning. Bring to a boil over high heat, then switch to low heat and cook.

When stewing chicken chunks, you can roll out the noodles. The fermented dough is kneaded evenly on a chopping board, rolled into a thin crust, poured with some oil and a little salt, and folded on all sides to evenly adhere the oil to the surface. In some areas, some fragrant bean powder is also sprinkled to enhance the flavor.

13. After smearing the cooking oil, roll it up from one end and cut it into even segments with a knife. The Steamed rolls made by Ze Ruima is relatively small, about two centimeters long.

14. Turn all the noodles into small flower rolls and put them on the chopping board to wake up for 10 minutes. If you really don't want to turn over Steamed rolls, you can also put the small noodles into the pot after waking up.

15. Xiaohuajuan wakes up and the chicken pieces are stewed until they are almost ripe

16. At this time, Steamed rolls can be placed. Spread the awakened flower roll on the chicken, cover it and simmer on medium heat. There is no need to worry about the small flower rolls will be boiled, because they are braised, and only the bottom touches a little soup. They are basically braised and steamed.

17. Cover the lid of the pan and simmer in a low heat. After ten minutes, you can see that the Steamed rolls has begun to expand through the glass lid, and then simmer in a low heat for a few minutes.

18. When the time comes, the chicken is ripe, and the Steamed rolls are also ripe. Add the cut green and red peppers and scallions and stir fry them until they are raw. At this time, you can use your hand to pinch the small Steamed rolls to judge whether it is ripe. The Steamed rolls is fluffy and bounces back quickly. The Steamed rolls is ripe.

19. Finished products.