Chicken Egg Roll
Leather
- – 2 egg yolks + 2 eggs
- – 100 ml of water
- – 50 gr tapioca flour (you can also use flour)
- – 10 gr cornstarch
- 1 tbsp oil
- pinch of salt
Stuffing
- – 250 gr ground chicken
- – 100 gr minced prawns
- – 2 egg whites
- – 1 medium sized carrot, grated
- – 1 tsp bw white powder
- – 1 tbsp sesame oil
- – 1 tsp soy sauce
- – 1/2 tsp mushroom stock
- – 1 tsp pepper powder
- – 1 tbsp munjung cornstarch
- - salt & sugar to taste
How to make
- - Shell: beat the eggs, mix the rest of the ingredients. Heat the teflon, pour a little beaten egg, make a thin omelet. lakka. Until the egg beats run out
- - Contents: mix all ingredients together, stir. Take a little dough then boil/fry for taste correction
- – Take a piece of skin, give the filling dough, roll it like spring rolls, close it
- – Wrap the rolls with aluminum foil / banana leaves, then steam for 30 minutes
- - Once cool, cut into obliques, store in the freezer. If you want to eat it, just fry it. Serve
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