Thursday, 15 June 2017

Chicken and Egg Roll

Pancake:
1.      Egg: 1 pices
a.       Salt 1/4 tea.
b.      Water 1/3 -1/ 2 cups
c.       Flour 1/3 cup

1.       Mix the salt and water in the egg. Mix it with flour.
2.       20th in the stove. Give fraypans to the diamond handle. Stir a little oil in frying pan. When friespan is hot, pour half a pound of powdered pan and spread it around the firing around the fraypan handle. So that there is a large thin bread in the form of pan. Take out the bread in a minute of stove. Thus, 5 pancakes can be made in 2 recipes ie 2 eggs of 5 eggs.


Ingredients:
1.       Cock meat 1/2 cup
2.       Salt 1 tea
3.       Carrot 2 pices
4.       Peppercorns 1/2 tea 
5.       Cabbage 2 cups
6.       Flavored 1/4 teaspoon 
7.       Olcopy 1/2 cup
8.       Ararut 1/2 tea 
9.       1/4 cup of germinated dough
10.   Soy sauce 1 tea
11.   Onions 4 pices
12.   Soybean oil 
13.   Onion 1/4 cup of onions

Process:
1.       Slice the cockroole and wash it with some salt, pepper, flavored, soy sauce and arurt.
2.       Cut the vegetables long by cutting them. Onion 6 cm long cut.
3.       Sprinkle the vegetables with the remaining salt, pepper and flavors.
4.       Put 10 seconds of boiling water in the cold water and wash it with cold water.
5.       Heat the oil in the pot, add meat, vegetables, pulses, onion and onion leaves and fold for 1 minute. Take down the soy sauce and cool down.
6.       2 Spoon the flour very thickly soak it.
7.       Spread on a bread tray or pile made.

8.       Two pieces of bread Spoon the vegetables. Cover the bread twice and cover the vegetables. Sprinkle the flour on the other side of the bread and knead the dough in the front and put it on the edge. Thus, rolling 5 rolls and stirring the submerged oil. Serve hot egg roll with tomato sauce or hot chili sauce.

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