The Famous "chicken Pad Roll" in Gansu
1.
Prepare green onion, ginger and garlic.
2.
Cut the green onion into sections, cut the ginger into slices, and smash the garlic.
3.
Chop the chicken into pieces and boil it in boiling water first.
4.
Put vegetable oil on the bottom of the pot, heat it up to seven or eight minutes, add green onion, ginger and garlic to choke the fragrance, add chicken and stir fry
5.
The chicken has the same moisture content, add soy sauce, and then add green onion and star anise.
6.
Pour in water (over the chicken) and boil over high heat. Turn to medium and low heat and simmer slowly.
7.
In the process of stewing chicken, make good noodles.
8.
Let it on for 20 minutes, roll it out thinly, smear it with vegetable oil, sprinkle some salt, and sprinkle with chopped green onion.
9.
Roll up from one end.
10.
Cut into 4cm sections.
11.
Use the back to flatten a section.
12.
Press the finished paper for 15 minutes.
13.
When the meat is 8 minutes old, put in the chicken rolls and put them on top.
14.
When the rolls are cooked, sprinkle with green garlic sprouts, chili, and a little soy sauce, to mix color, and then sprinkle with chicken essence, and serve.
15.
Platter.
Tips:
1: When you pour the fried muscles, you must have more water, because you can't pour the water when you put the paper in the later stage.
2: It is best to use yeast for making noodles, so that the rolls are softer, and the rolls are more delicious than meat.
3: Sprinkle garlic sprouts before serving to enhance the flavor
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