乾炸二絲卷

乾炸二絲卷是以雞脯肉、熟火腿、豬網油、秈米粉、雞蛋、雞蛋清、甜米酒、麵粉等為主料製作的菜品。

基本介紹

• 中文名：乾炸二絲卷
• 主要食材：雞脯肉，熟火腿，豬網油，秈米粉，雞蛋，雞蛋清，甜米酒，麵粉等
• 製作工藝：炸

乾炸二絲卷 配料：

圖片

雞脯肉200克，熟火腿30克，豬網油125克，秈米粉30克，雞蛋1隻，雞蛋清1隻，甜米酒1湯匙，麵粉l湯匙，甜醬1小碟，花椒粉、蔥花各適量。

炸二絲卷 製作方法：①將雞脯肉(剔去筋膜)和火腿均切成絲，放碗內加鹽、蔥花、雞蛋清、甜米酒、味素和秈米粉10克拌勻。

②將豬網油洗淨晾乾切成大小相等的4塊，鋪平灑勻麵粉，每塊放入雞絲、火腿絲，理成長條，包捲成如小手指粗的長條4根，灑上麵粉。雞蛋打入碗內，加入秈米粉調成蛋糊。

③燒熱鍋，下油，燒至四成熟時，將雞絲卷塗勻蛋糊下鍋，炸至內熟外黃時撈出，斜切成片裝碟，灑上花椒鹽，與甜醬一起食用即可。 英文解說：　 　 Materials

200 grams chicken breasts, cooked ham 30 grams, 125 grams of pork net oil, long rice flour 30 g, 1 egg, 1 egg, 1 tablespoon sweet rice wine, l tablespoon flour, 1 small dish of sweet sauce, pepper powder, chopped green onion the right amount. Practice

① the chicken breasts (Tiqu fascia), and ham are cut into wire, put a bowl with salt, green onion, egg, sweet rice wine, monosodium glutamate, and long rice flour 10 g mix.

② net oil dry cleaned pig cut into 4 equal blocks, paving sprinkle flour evenly, each into the chicken, ham, silk, Li, bar, package, such as small fingers rolled into long strips 4 thick, sprinkle the flour. Eggs into the bowl, add long rice powder transferred into a bowl.

③ burning wok, under the oil, till the four mature, smooth evenly over the chicken custard volume pot, deep fry the fish when cooked are yellow, oblique cut-piece dish, sprinkle with salt and pepper flowers, and sweet sauce can eat together.