Chicken rolls, chicken Taiwanese is "ge", not really made with chicken. It is some of the remaining ingredients in the early restaurant or banquet, and then mixed in the oiled bean skin and fried in the pan. It is "ge, is more" Come out" means. Because of the taste of the outside, it is very popular, and it has become a very common dish since then. I remember that my grandmother would do it for us when I was a child. The crunchy cockroach, the fragrant scent of the citron and the spice of the allspice, and the sweet and spicy sauce of Taiwan, the taste is still a lot of thoughts~
荸荠 碎 芋, 芋 切 ,, 红 头 备用
Add step 1 with pork minced meat, egg, white pepper, allspice powder, potato flour, soy sauce, and sugar to stir until thick, and you can make some water during the process. After stirring, let it stand for 15 minutes to make it full of flavor, and let the silk of the taro soften, which is good for wrapping.
Put the material on the oil peas, roll it up, and use the sweet potato powder to adjust the water as the adhesive medium.
Cool the oil in the pot, fry the slow fire to ensure that the inner line is fully cooked, the fire will force the oil inhaled when the cool oil is placed in the pot, until the golden brown can be drained.
Soybean skin will become soft after it cools
When you want to eat, slice and garnish with parsley and sweet chili sauce.
It is not a season of hoes, but it can also be replaced with carrots or bamboo shoots. The filling is adjusted according to the preferences of each person. Doing this is more fuel-intensive, so every time I do more, then I will freeze it. If I want to eat it before the microwave or the oven, I will ok~