Sihai network

Chicken rolls with peach kernel in snow

1. Scald the soft skin of walnut kernel with boiling water, pick and peel the leather coat with bamboo stick, put it into a hot oil pot of 40-50% and fry until golden and crispy, remove it, chop it into pieces, add MSG, fine salt, frozen lard and mix them into peach kernel filling. Remove the white tendons from the chicken breast, batch the large slices with a length of 6cm and a width of 3.5cm, mix them with a little egg white and dried meal, spread them flat on the cutting board, put the peach kernel stuffing on one end, roll them into cocoon shape, and then roll them with a layer of dried meal to become the peach kernel chicken roll green.

2. Put the egg white on the clean plate, and use several bamboo chopsticks to stir the egg liquid, and continue to beat until it bubbles into thick snowflakes. Turn the plate over without snowflakes falling, and then gently mix the dried raw meal into the snow coat paste (also known as Gaoli paste and egg foam paste). Then start the oil pan, and when the oil is 20% hot, i.e. wrap the chicken rolls with peach kernel one by one, hang them on the snow coat, paste them and fry them in the pan until the shell is set and the inside is broken. After the initial frying is completed, the oil temperature will rise to 40-50% of the heat, put the battered chicken roll into the frying again, make the shell slightly crispy, then pull it out and put it on the plate, and use green pepper and red cherry to form three red fruits and green leaves on the edge of the basin.

Production tips:

This product has been fried and needs about 150g lard.