Delicious and reduced-fat chicken rolls with bean curd

 

Materials needed~

2 chicken breasts

Four tofu skins

1 handful of corn kernels

Half carrot

Ten mushrooms

An egg

A pinch of salt

Appropriate amounts of soy sauce

Moderate amount of old soy sauce

Appropriate amount of cooking wine

Moderate amount of black peppers

A little starch

Appropriate amount of minced ginger

Practice:

1. Chop the chicken breast into puree, add salt, light soy sauce,

dark soy sauce, cooking wine, minced ginger, pepper,

cornstarch, eggs, corn kernels, and chopped carrots and

mushrooms.

2. Mix all the ingredients together, stir well, marinate for 15 minutes.

3. Lay a piece of plastic wrap on the chopping board, put the

bean skin on it, and spread the chicken filling evenly. Be

careful to leave a distance of about 2 cm from the top.

4. Stick a little mashed meat in the mouth to seal.

5. Roll up from bottom to top.

6. Put the mouth down and put it into the steamer. After the

water boils, it continues to steam for about 15 minutes.

7. Let it cool down a little and then slice and enjoy.

8. If the taste is heavy, you can eat it with some sauce.

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