Pomegranate Chicken
1.
Prepare chicken fillings, chicken breast, shiitake mushrooms, carrots, horseshoes, chives
2.
Chop the chicken breast, add a little ginger, salt, a little sugar, earth fish meal lard, and use chopsticks to beat in one direction until it is strong
3.
Soak the shiitake mushrooms and chop finely, chop carrots and horseshoes, add to the chicken and continue to beat evenly, cover with plastic wrap, refrigerate and marinate for preparation
4.
Take 4 egg whites, add 3 porcelain spoons of water starch and 3 porcelain spoons of water, a little salt, and beat evenly
5.
Now start to spread the egg skins, use a mini egg nonstick pan, heat it on the fire to about 60% heat, pour 1 porcelain spoon of egg white liquid, turn the pan to spread the egg liquid evenly, and fry for about 1 minute to mature
6.
Carefully tear off the fried egg skin, and continue to fry all the egg liquid
7.
Take an appropriate amount of green onion, boil it in boiling water and remove it from the pot with cold water
8.
Take the chicken out of the refrigerator and warm it back and forth. After the egg skin has cooled down, start filling. Take a piece of egg skin and put an appropriate amount of chicken filling in the middle.
9.
Close the mouth and pierce it with chives. After the steamer is steamed, the steamer can be steamed for 8 minutes.
Tips:
1: You need patience to spread the egg crust. The first two pieces may not fry well. If you fry two more times, you can master it slowly. If you don’t have this kind of small frying pan, you can grease the hand spoon on the fire slowly. Fried
2: The egg crust should be gentle when filling, don’t be too rude to break the crust.
