Spinach Chicken Roll
by Yueyue Yushi
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Wash spinach, blanch and puree.
2. Add appropriate amount of boiling water to the flour, and then add spinach puree. When it is not hot, knead it into a dough. Wake up for about 20 minutes and then knead it into a smooth dough.
3. Wash the drumsticks, deboning, and dice, add cooking wine, pepper and a little salt, mix well, and marinate for about 10 minutes.
4. Stir-fry the marinated chicken diced with a little onion.
5. Take an appropriate amount of the awake dough, knead it, cut the ingredients, make two sets, and apply a little oil on the surface.
6. Fold the two doughs together and slowly roll them into a round cake.
7. Put it in a pot and sear until both sides are slightly yellow and the center bulges.
8. Wash the cucumber and cut into strips.
9. Tear open the baked pie, put an appropriate amount of chicken, cucumber strips, and squeeze an appropriate amount of sweet noodle sauce.
10. Roll up and eat!
Tips:The ratio of water to surface is about 1:2, adjust appropriately. Because of adding vegetable puree, the amount of water has to be reduced.
