Toast Chicken Cheese Roll
1.
The chicken is skinless, boneless and chopped into puree. Add a few drops of cooking wine, a little salt and starch and stir well.
2.
Peel the carrots and cut into small cubes, mix with the puree chicken, add the Kubi Roasted Sesame Salad Sauce and stir well.
3.
Cut off the four sides of the toast and roll it into thin slices with a rolling pin.
4.
Spread ham slices on the toast, and spread the chicken paste on one-third of the toast.
5.
Finally cover the cheese slices, and roll the toast from the end where the chicken mash is spread, as tight as possible~
6.
Add a little salt to beat the eggs, and wrap the rolled toast slices with egg liquid. Dip more egg liquid on the seal to make the toast roll stronger.
7.
The rolled toast rolls are put into a pot with the mouth down to shape, and fry on low heat until golden. (Be careful to turn the toast, don’t fry it)
8.
The fried toast rolls are placed on a plate, covered with plastic wrap, and steamed in a pot over high heat for 10 minutes. (Steam it again to ensure that the chicken inside is cooked through)
9.
The toast roll is cut and you can enjoy it. The fragrant cheese flows out, which is simply too tempting!
Tips:
Toast rolls should be fried on a low heat, otherwise they will become mushy.
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