#红红火火过大年 #
Chinese New Year's Eve chicken rolls with unique flavor and simple preparation, you can try it at a glance
Grandpa once told me that every generation has its own suffering. So, what is the suffering of our generation?
The first is the pressure of life, there are old and young people in the middle. I think life is secondary, as long as you work hard, there is no problem, mainly the education of children. In order not to lose at the starting line, various extracurricular classes are indispensable.
Secondly, I have communicated with many parents, and the biggest problem with children now is picky eating. For example, there is a Parent Li whose children do not eat pork; another Huang Parent, whose children do not eat the skin, even the skin of Peking duck; the children of Zhang Parents do not eat vegetables, only eat tomatoes and so on.
My children, in addition to ribs, other meat with bones do not eat, enough strange. I mean don't eat pull down, just go hungry for a meal or two. But the mother guarded the short, by the child's temper, I could not argue with her in front of the child, let alone overturn the table. It's been a long time, and it doesn't matter when I can't see it.
<h1 class="pgc-h-arrow-right" > chicken roll</h1>
< h1 class= "pgc-h-arrow-right" > the ingredients needed</h1>
3 chicken thighs, 1 piece of ginger, 50 grams of spring onion, 1 egg, 5 grams of shrimp skin powder, 2 grams of sugar, 10 grams of cooking wine, 5 grams of light soy sauce, 10 grams of salt, 10 grams of cooking oil.
< h1 class="pgc-h-arrow-right" > production method</h1>
(1) Put the chicken thighs in the basin, add salt, rub the corn starch for a few minutes and wash well. Place the chicken thigh on the board, cut it straight from the middle, go deep into the bone, excise the fascia, and remove the barrel bone. When all is done, beat the chicken with the back of a knife and allow it to spread.
(2) Wash and slice the ginger. Wash the shallots and cut into sections. Add egg whites, salt, soy sauce, shrimp skin powder, sugar, cooking wine, ginger and shallots to the chicken and mix well, finally add cooking oil and mix well, marinate for 2 hours.
(3) Roll the chicken into a cylinder on the board and roll it as tightly as possible. When all is done, take the tin foil and put it on the board, add the chicken, roll it up again, and tighten the ends.
(4) Bring a pot of boiling water to a boiling pot, add chicken rolls, cover and steam for 15 minutes, simmer for 5 minutes, remove and tear off the tin foil.
(5) Cut the chicken roll into sections and plate them on the table (the thickness is arbitrary, one bite is appropriate).
<h1 class="pgc-h-arrow-right" > key to production</h1>
<h1 class="pgc-h-arrow-right" >1</h1>
Take a knife from the thickest part of the chicken, cut straight in the direction of the joint, preferably with the root of the knife inserted into the bone, and then cut it. The fascia is then cut out, the barrel bone is removed, and the remaining fascia is extracted.
Place the skin of the chicken facing down, place it on the board, and beat it with the back of a knife to spread the chicken. When pounding, be careful not to use too much force, that is, the chicken should not be splashed around, but try to distribute it evenly on the chicken skin.
<h1 class="pgc-h-arrow-right" > 2</h1>
Before cutting the chicken rolls, the plates should be cleaned. The method is to first wash the knife with a clean cloth dipped in detergent, the board, and clean it. Bring a pot of boiling water to a boiling pot, rinse the board and knife, the water evaporates almost, after the board is dry, then cut the chicken rolls. Then wash the knife and board, drain the water, and put it back in place.
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