Roll chicken omelette

Roll chicken omelette



Material:

• Margarine 2 tablespoons
• Minced chicken meat 400 gr
• 1 egg egg, in the shake
• 1 tablespoon cornstarch
• 50 cc of chicken broth

rawhide :

• Eggs 4 eggs, beaten
• Pepper finely 1 / 2 tsp
• Salt and seasonings to taste.

Spices:

• 3 cloves garlic
• 1 tsp coriander
• Shallots 6 points
• 4 tsp sugar sand
• 2 pieces of bay leaves
• Salt to taste
• sour fruit 1 / 2 tsp

How to make:

Contents:

1. Crushed spices and saute until fragrant and then enter the chopped chicken meat stir sapai flat.
2. Beat eggs, mix with cornstarch that has been melted then pour into chicken meat tuisan stirring until cooked and dry. lift and set aside.

Skin:

1. Beat the eggs until blended, put pepper, salt, nutmeg, other spices, and blend until all blended.
2. Take telfon, spread with margarine, then make pancakes with a small fire after lift cooked and set aside so on until the batter out.

How to make:

1. Take the skin omelette, basting with margarine and place skin on fried dough and then cover it with pancakes again and spread again, do this until it is 3 layers.
2. Roll omelette so that the dough is in it, then wrap it with butcher paper, press-press until solid.
3. heat in oven about 4 minutes, when cool cut open the wrapping and philandering.