Northwest special food - chicken nuggets pad flower rolls, small flower rolls are better than meat, the elderly and children like it

Chicken mat rolls, a special delicacy in the northwest region, with a dish and a staple food, is a perfect combination of a dish and noodles, with a roasted chicken cube at the bottom, and a small flower roll stewed on the top, which can be used as a main meal or a side dish. First of all, the finished picture, the chicken is ruddy in color, the flower rolls are delicate and small, and it absorbs enough soup, isn't it tempting?

Pad rolls can be used for lamb, ribs, chicken.。 It's all delicious, the rolls can be made with noodles, you can also use dead noodles, my family likes to eat noodles, small rolls are softer, and they are easier to digest, so what I do today is a small rolls, you can see your preferences.

——Chicken mat rolls——

Step 1: Mix the dough, flour, water, yeast, and form a smooth dough and ferment until it is twice as large. Just poke it with your finger and don't retract. In summer, the dough rises quickly, and it can be raised in about an hour, so the dough should be kneaded an hour in advance for later use.

Step 2, stewed chicken ingredients display: three yellow chicken half chopped into small pieces, green and red peppers, stewed chicken package 1, appropriate amount of green onions, 1/3 teaspoon dark soy sauce, 3 teaspoons light soy sauce, 20 grams of sugar, 5 cloves of garlic, 1 handful of dried chili peppers, appropriate amount of salt

Step 3: Slice the ginger, chop the green onion, chop the garlic, and wash the dried chili pepper for later use

Step 4: Chop the chicken pieces in a pot under cold water, blanch them thoroughly and remove them for later use.

Step 5: Fry the sugar, put a little cooking oil in the pot, add about 20 grams of sugar, and fry over low heat until it is dark amber. Stir-fried sugar color can not only add color to the meat, but also have the effect of removing the fish, and it also has a slight caramel flavor, which is much better than using dark soy sauce to adjust the color.

Step 6: After the sugar is fried until it is dark amber, add the blanched chicken pieces, stir-fry quickly and evenly, and let the chicken pieces color.

Step 7: After the chicken pieces are colored, add the green onion, ginger and garlic to stir-fry until fragrant. Cook the cooking wine along the edge of the pot, add 1/3 teaspoon dark soy sauce and 3 teaspoons light soy sauce, stir-fry again.

Step 8: Add hot water mushrooms and chicken nuggets, add an appropriate amount of salt, dried chili peppers, and stewed chicken packets to boil over high heat, and change to low heat.

Step 9: When the chicken pieces are stewed, you can roll out the dough. The fermented dough is kneaded evenly on a cutting board, rolled into a thin dough, poured some oil, a little salt, folded on all sides to make the oil stick evenly to the surface, and in some areas will be sprinkled with some fragrant bean flour to increase the flavor.

Step 10, after smearing the cooking oil, roll it up from one end and cut it into even small pieces with a knife.

Step 11: Turn all the dough into small rolls and put them on the board and let them stand for 10 minutes. If you really don't know how to turn over the flower rolls, you can also throw the cut noodles directly into the pot after rising.

Step 12, the small flower roll is ready to rise, and the chicken pieces are simmered until they are seven ripe, and then you can put the flower roll. Spread the proofed flower rolls on top of the chicken pieces, cover and simmer over medium heat for 15 minutes. Don't worry that the small flower roll will be boiled, because it is stewed, only the bottom touches a little soup, and it is basically stewed and steamed.

Step 13: Cover the pot and simmer over medium-low heat, for ten minutes, you can see that the flower rolls have begun to expand through the glass lid, change to low heat and continue to simmer for a few minutes.

Step 4: When braising the flower rolls, process the side dishes, remove the seeds of the green and red peppers and cut them into diamond-shaped pieces, and cut some green onions to enhance the flavor.

Step 15: When the time is up, the chicken is cooked, the flower rolls are also cooked, add the chopped green and red peppers and green onions and stir-fry. At this time, you can use your hand to pinch the small flower roll to determine whether the flower roll is ripe, the flower roll is fluffy, and quickly rebound, the flower roll is ripe.

Step 16: Stir-fry for about half a minute, and the green and red peppers are slightly broken, and then turn off the heat. The small flower roll is noisy and soft, and it absorbs enough soup, which is better than chicken, with meat, vegetables and pasta, every bite is delicious, and it can't be stopped at all~~

Chicken, pork ribs, mutton, etc. can be used as a base to make this dish, which can be braised or added with some chili peppers, which is very flexible and can be completely according to your own taste~~

Tips:

1. If the rolls are simmered and the amount of water is still large, you can collect the juice on high heat, but do not dry it completely, and finally stir-fry the soup and rolls, and the flower rolls will taste better when they are wrapped in soup.

2. It is best not to remove the lid of the pot halfway when simmering the flower rolls, if the amount of water is not grasped well, you can add a small amount of hot water in the middle and pour it along the edge of the pot.