75g of potato, 20g of water chestnut, 20g of taro, 20g of cold bamboo shoots, Kumquat cake 10g, carrot 10g, 5g of coriander, fresh mushrooms 10g, 2 pieces of tofu skin, 50g of medium gluten flour and 450ml of water.

working methods

1

Material preparation (20 ~ 25min): 1. Peel and cut potatoes, steam them in an electric cooker, then take them out and mash them. 2. Peel taro and carrot respectively, dice them, dice them with cool bamboo shoots, and blanch them for later use. 3. After the fresh mushrooms are pedicled, cut into pieces with golden grass cakes and water chestnuts. 4. Wash the coriander and remove the head for later use. 5. Add water to medium gluten flour to make batter. Add taro, carrot and cold bamboo shoots to all seasonings and mix well.

2

Spread 1000 pieces of tofu skin with mashed potatoes, and then add the seasoned taro, carrots, cold bamboo shoots, mushrooms, golden grass cakes, water chestnut and coriander in turn. Gently spread the batter on the edge of the rotten skin and roll the rotten skin into strips. A thin layer of powder was evenly spread on the rotten skin, and toothpicks were inserted at the left and right ends to seal the opening. Prepare an oil pan, pour salad oil, heat it, turn to low heat, fry the chicken roll until it is light yellow, turn to high heat and fry until the skin of the chicken roll is crisp and floating, and take out and drain the oil.