Chinese Food
Chicken rolls with radish
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This dish was learned by chef Xia Peng when he participated in the bean and fruit activities. He used wax gourd on the spot. I changed it into radish. Because the radish in autumn is ginseng. The content of vitamin C in radish is more than that of ordinary fruit. It also contains rich vitamin A, B and trace elements. It also contains a lot of glucoamylase which can help digestion.
Cooking ingredients
Cooking Steps
Step1:Peel the radish and cut it into rectangular slice
Step2:Boil the water in the pot. Blanch the radish slices for about 2 minutes
Step3:Prepare a bowl of cold water. Soak the radish slices
Step4:Mince the chicken. Cut the carrots, the soaked black fungus and the washed green onion into small pieces
Step5:Mix chicken puree, carrot powder, black fungus powder and scallion. Marinate with 2 g salt, 1 g pepper and 1 / 2 spoon cooking wine for 10 minutes
Step6:Put the filling in step 5 at the end of the radish slices
Step7:Wrap the slices of radish around the stuffing and gently roll them into a tube
Step8:Add water to the steamer. Put the rolled chicken radish in the steamer. Steam for 10 minutes
Step9:Make 1 tablespoon of raw soy sauce, 1 g of sugar and 1 / 2 teaspoon of sesame oil as seasoning
Step10:Spoon the seasoning evenly over the steamed chicken radish rolls.
Cooking tips:There are skills in making delicious dishes.
