Recipes know the contents

Ingredients

·         20 fruit ready to eat sumedang, kerat one end

·         Stuffing

·         ½ onions, finely chopped

·         50 g of ground chicken meat

·         100 g carrots, cut into matches

·         50 g cabbage, thinly sliced

·         50 g bean sprouts, lunch

·         1 spring onion, finely sliced

·         1 tablespoon soy sauce

·         1¼ tsp Royco Chicken Broth

·         50 ml of water

·         2 tbsp Blue Band, for sauteing

·         Dyer, mix well:

·         150 g of low-flour protein flour

·         1 tbsp rice flour

·         ½ tsp baking powder

·         1 egg

·         1 tsp salt

·         1/2 teaspoon pepper white powder

·         175 ml of water

·         Complementary:

·         75 ml of sweet sour sauce ready to eat

How to Cook

1.       Heat Blue Band, saute onion until fragrant. Enter the chicken meat, cook until the color changes and the water runs out.

2.       Add the remaining ingredients, cook until done.

3.       Season with Royco Chicken Broth, mix well. Lift.

4.       Take 1 piece of tofu. Fill with 1 tbsp sauteed vegetable. Repeat until it runs out. Dip the tofu into a dyeing solution.

5.       Fry in hot oil one by one until cooked and golden. Lift, drain.

6.       Serve with sweet sauce sauce.