Thin blinds 1 sheet

Half a piece of chicken breast

Proper amount of salt

Appropriate amount of black pepper

Proper amount of cooking wine

Proper amount of olive oil

Spinach quantity

Dipping sauce

2 tablespoons peanut butter

2 tablespoons hot water

Sesame oil 1 spoon

How to make spinach, chicken breast and bean skin roll?

Thawing of chicken breast in Sun Valley

Cut into half pieces, add appropriate amount of salt, and marinate with black pepper cooking wine 15 minutes.

Wash the spinach and cut off the roots. I used Shanghai small spinach and blanched it for 30 seconds (if the big spinach needs to be chopped).

Thin shutters are cut into squares.

Boil the water, add a little salt, and put it in the louver for about 20 seconds.

Pour a little oil into a non-stick pan and fry the chicken breast until golden brown.

Tear into small strips

Put some spinach and shredded chicken at one end of the thin louver.

Roll up like a spring roll

Mix the heated water into peanut butter, then add sesame oil and stir well.

Dip in the sauce