1. Cut chicken breasts, carrots, and lotus greens into pieces, slice ginger, and cut green onions, put them in the wall breaker, and beat the eggs in at the same time. Beat into Rong.
2. Pour the minced chicken into a basin and add flour. Pork filling, oil-consuming light soy sauce cooking wine, salt sugar, pepper, black pepper. corn kernels. Beat well.
3. Prepare a few small boxes, rectangles or squares, all with oil, put the chicken cake in the box, flatten and spread evenly, and apply tin foil. It is recommended that the inner layer of tin foil is also greased.
4. Steam it on the heat, and steam for half an hour after the water boils.
5. Let it dry for a while, buckle upside down on a plate and demould, cool thoroughly and slice. Be as thick as you like.
6. Prepare two plates and one bowl. Put flour and bread crumbs on the two plates, and beat the eggs in the bowl. After slicing, dip the dried noodles first, then hang the egg liquid, and then wrap the breadcrumbs.
7. Put the finished products on a plate, do a lot of them at once, and freeze them in the refrigerator. Take it out when you eat it or fry or deep-fry it, which is very convenient to eat. Dip in tomato sauce and black pepper sauce.
Tips:Put vegetables at will, as long as they are not too flavorful, the amount of sugar depends on personal preference. Putting less sugar is to improve freshness. In addition, the instant oatmeal is mixed with the bread crumbs, which makes it crisper, while the pure bread crumbs are crisper.
