Chinese Food
Keto version cream mushroom chicken kori cake
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Mushroom chicken kori cake is one of my favorite dishes in Mado, a Turkish restaurant. If you can't eat flour, you have to roll up your sleeves and dry yourself. It's simple. The taste is not inferior to that of the restaurant. This recipe mainly introduces the pie skin. Please move to the cream mushroom chicken soup published in the previous article.
Cooking ingredients
Cooking Steps
Step1:I used two tablespoons of almond powder, about 30g. Add an eg
Step2:Then add some water to make a thinner past
Step3:Hot pot. Non stick pot, no need to add oil. Add about 2 tablespoons of mixture. Spread it as thin as possible. Soon you will see the crust dry. Then turn over and fry until both sides are slightly yellow
Step4:Because the electric cooker is small. Three pieces of cake skin are used for making mushroom chicken kori cake. The portion here is six pieces in total. My electric cooker is about the same as the 6-inch cake plate. The cake skin can be adjusted according to the size of the pot. The cake skin can be put in the refrigerator. It can be taken out at any time and heated to make other delicacies
Step5:It's too satisfying to eat kori cake in ketogenic period. There's also super fragrant cream mushroom chicken
Step6:All purpose ketogenic roll
Cooking tips:There are skills in making delicious dishes.
