250g of refined flour, 400g of chopped green onion, 500g of diced lean meat, and egg 10. Seasoning salt 15g, spicy fresh 20g, monosodium glutamate 10g, chicken essence 10g, soy sauce 30g, cooking wine 50g and vegetable oil 400g (about 15g).

working methods

1, the flour is kneaded into dough with cold water (warm water in winter).

2, diced meat with salt, spicy fresh, monosodium glutamate, chicken essence and mix well into stuffing.

3. Make the dough into a preparation, roll it round and thin, spread a layer of meat stuffing, cover it with chopped green onion, and harvest a steamed stuffed bun. Fry in a vegetable oil pan with 30% fire for 4 minutes to make a chicken rice fruit blank.

4. Knock an egg into a bowl, add 3 grams of soy sauce and 5 grams of cooking wine to taste, pick up the chicken rice fruit blank with chopsticks, pour the egg liquid, then turn the chicken rice fruit over and fry it until both sides are golden and crisp, and serve. According to this method, a * * * can make 10 finished products. * * * Decocting time is about 7-8 minutes.

skill

trait

The shape is full, the color is golden, and the eggs are delicious.

Specification requirements

The finished product has a diameter of10-12cm and a height of 3-3.5mm. ..

Production key

1. When the egg liquid is poured into the blank, it should be "fast, accurate and stable" without leaking a drop. 2, it is necessary to stew slowly, in order to be crispy outside.