My favorite oil-free fat-reducing meal, low-calorie and high-protein, steaming and steaming, delicious and not fat

 Today I will share with you this bean skin chicken roll made of chicken breast and bean skin, and also put corn, onions, carrots and fungus as a match, rich in ingredients, comprehensive nutrition, the same method of steaming, it tastes oil-free and burden-free, and the specific method will be shared with you below.

【Chicken Wrap with Tofu Skin】

[Ingredients]: 1 chicken breast (about 250 grams), 1 bean skin, half a carrot, 5 soaked black fungus, 20 grams of corn kernels, half a purple onion, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of salt, 1 teaspoon of five-spice powder.

【Method】:

1. First of all, prepare the required ingredients: peel the carrots and cut them into shreds, the corn kernels are ready-made canned sweet corn, and the onions are peeled off and cut into cubes.

2. Next, rinse the chicken breasts with clean water, cut them into small pieces with a knife and put them in a meat grinder.

3. Then, put in the soaked black fungus, chopped carrots and diced onions in turn, and start the meat grinder to whip them into meat filling, as shown in the picture.

4. Then, put the ground meat filling into a large bowl, add corn kernels, and then put in 1 spoon of cooking wine, which can play a role in removing the smell and improving the freshness.

5. After that, add 2 tablespoons of light soy sauce, 1/2 tablespoon of dark soy sauce and 1 teaspoon of oyster sauce to the bowl.

6. Then, continue to add 1 teaspoon of salt and 1 teaspoon of five-spice powder to the bowl, don't put too much salt, because other condiments have a salty taste, if you put too much, it will taste very salty.

7. Next, use chopsticks to stir the meat filling in one direction until it is strong, do not stir back and forth, it will cause the meat filling to become thinner.

8. Then, prepare a sheet of dried bean skin, spread the evenly stirred meat filling on top, the thickness should be consistent, as shown in the picture, and then roll it up from top to bottom (if the bean skin is too large, you can use a knife to cut off the excess part).

9. Then, put enough water in the steamer, put in the rolled bean skin chicken rolls after the water boils, steam over high heat for 15 minutes, and then turn to medium heat and steam for 10 minutes.

10. Finally, take out the made bean skin chicken roll from the steamer, let it cool and cut it into thin and consistent slices with a knife to eat, and you can also dip it with your own small ingredients to eat, the taste is better, you can try it when you have time.

[Tips]:

1. The dosage of seasoning can be adjusted according to personal taste, and if there is no five-spice powder, it can be left out.

2. When rolling, you must pay attention to rolling as tightly as possible, otherwise the finished product is easy to loosen when cutting.