Golden Chicken Roll-You Are Foodie

By max
61

Golden Chicken Roll

Main Ingredients

meat stuffing 100 g
Chicken drumstick 2

Auxiliary Ingredients

breadcrumbs appropriate amount
garden radish 1

1. adding some carrot puree to the meat stuffing not only increases nutrition, but also makes the color richer and more cheerful;2. after the chicken leg is peeled, cut it horizontally and vertically, but do not cut it off. This is not only convenient to taste, but also not easy to deform after cutting the fascia of the chicken leg;3. spread the chicken leg meat on the chopping 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 both ends tightly, fix it, steam it and set it; Then roll in the starch, egg liquid and bread bran one by one, let the bread bran wrap evenly on the surface, and fry in an oil pan until golden.

Step 1 . Prepare raw materials: chicken legs, carrots, meat fillings and ginger;

Step 2 . Cut the carrot and ginger into small pieces, and stir them into mud with a blender;

Step 3 . Put the carrot puree into the meat, and add the appropriate amount of starch, pepper, salt and other seasonings;

Step 4 . Stir vigorously in one direction;

Step 5 . Lay the boneless chicken leg on the chopping board and cut it into small pieces horizontally and vertically. Do not cut it;

Step 6 . Season well with salt and pepper;

Step 7 . Roll it up and move it to tin foil;

Step 8 . After being rolled up, move it to the tin foil paper, and then roll it up and pinch the two ends tightly;

Step 9 . Boil the water in a wok and steam the chicken roll in the wok for 15 minutes;

Step 10 . Divide starch, eggs and bread crumbs 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 crumb to make it stick to the surface of the chicken roll evenly;

Step 13 . Heat the oil. When the oil is 60% or 70% hot, put it into the chicken roll and fry it;

Step 14 . Fry until the surface is golden, then remove it 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 tray.

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