Materials
☺ Walnuts ( chopped ) 50g
☺ Hoyisin source ( haeseonjang ) 1 1/ 2 tablespoons
☺ Dubanjang ( neutralize hot sauce ) 1/ 2 tablespoons
☺ Chicken ( chicken breast ) 100g
☺ 1 teaspoon of sake
☺ Garlic ( garlic ) 1/2 teaspoon
☺ Ginger 1/3 tsp
☺ Onion ( chopped onion ) 40g
☺ Cabbage ( less sseongeot ) 80g
☺ 20g green pepper
☺ 20g chives
☺ Winter mushrooms 30g
☺ 1 egg
☺ 1 tablespoon olive oil
☺ Seupeuringrolpi ( rice paper ), Chapter 20
☺ Salt Slightly
☺ Pepper Slightly
☺ Suite chili sauce Moderate
☺ Cooking oil ( twigimyong ) Moderate
Recipe
1. 0.8cm in size kkakduksseolgo chicken everywhere sake , garlic , ginger , salt, pepper
jaeunda on .
2. Yeyeolhan chopped walnuts in the oven to 180 degrees and bake 10 minutes .
3. Slice the cabbage and leek with less than 5cm in length, 0.5cm in length of the cut tops .
Gives a finely chopped green pepper .
4. Surrounds the oil pan and fry chicken .
5. Onions , green peppers, cabbage, leeks and fry tops , insert after inserting hoyisin a
reduction of the source and put two half- fry .
6. Here Mix eggs with roasted walnuts
7. Place the spring roll blood in a large bowl pour some cold water to soak your hands well
to hold on to it pyeojunda chopping large plate .
8. Made on the blood of cows per 30g spring rolls do not put the two ends tied to being a
180-degree oil and fry .
9. Serve with chili sauce bowl Suite
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