Chicken Cheese Takoyaki Recipe

Chicken Cheese Takoyaki

For 15 pieces

Filling Chicken Cheese Takoyaki:

• 200 grams of chicken breast fillets, thinly sliced
• 50 grams of cheese cheddar, cut 1/2x1/2x4 cm
• 50 grams of rice crispy
• 1 tablespoon ground pepper

Chicken Cheese Takoyaki Basic Dough Ingredients:

• 450 ml of water
• Konbu 10 cm, 2 cm wide pieces
• Katsuo-bushi 15 grams
• 200 grams of wheat flour of low protein
•  4 egg white grains
• 2 egg yolks
• 2 tablespoons margarine

How to Make Takoyaki Basic Dough:

• Enter the konbu in a saucepan and cook over low heat, remove from heat just before boiling water
• Mix Katsuo bushi konbu in water boiled with stirring for 2 minutes. Strain and chill.
• Mix the flour, eggs and salt. Pour broth and mix until blended. Set aside.

How To Make Chicken Cheese Takoyaki:

• Season the chicken slices with salt and pepper and set aside.
• Place the cheese slices over chicken. Roll up from one edge, close
• Roast chicken on a flat pan that has been spread with margarine until browned. Cut into cubes 1 cm.
• Heat the mold, pour the batter takoyaki basis until full. Fill with crispy rice and chicken pieces.
• Turn the dough a half-baked with the help of a skewer to form a round, baked until lightly browned. Lift. Serve with sauce companion.

Read also:

Crab Stick Takoyaki Recipe 
Octopus Baby Takoyaki 

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Lo Mie Shanghai Recipe

Lo Mie Shanghai

Serves 1

Ingredients Lo Mie Shanghai:

• 100 grams of wet noodles, boiled for 3 minutes, drain.
• 3 grams shitake mushrooms
• 2 grams of leaves of chives
• 2 grams of bean sprouts, dry in the sun
• 10 grams of peeled shrimp 
• 15 grams of chicken fillet, cut into cubes 
• 250 ml chicken stock
• 2 tablespoons tapioca flour, add 2 tablespoons water
• ½ bouts of chicken eggs, beaten

Seasonings Lo Mie Shanghai:

• ½ teaspoon salt
• ½ teaspoon ground pepper
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic

How to Make Beef Lo Mie Shanghai:

• Combine all ingredients, add eggs. Stir well. Enter the broth, and cook until boiling. Add mushrooms, shrimp, chicken, chives, and bean sprouts.
• Pour the solution into it tapioca flour, stirring until thick and boiling. Lift.
• Arrange noodles on a serving bowl, pour the broth. Serve.

 
Read also:

Beef Soup Chinese Recipes
Hai Xian Suan La Tang Soup China
Tai Hu Yin Yu Geng Soup

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Hai Xian Suan La Tang Soup China Recipe

Hai Xian Suan La Tang Soup China

Serves 6

Ingredients Hai Xian Suan La Tang Soup China:

• ½ Cucumber
• 700 ml chicken stock
• small size shrimp peeled 50 grams
• 2 tablespoons of peas
• 2 pieces of dried Shiitake mushrooms, soaked hot water, thinly sliced
• 1 medium tomato fruit, cut into small dice
• 2 teaspoons cornstarch, dissolved in a little water
• 1 chicken egg, beaten
• 1 tablespoon onion leaves

Seasonings Hai Xian Suan La Tang Soup China:

• 2 teaspoons ground pepper
• 1 teaspoon sesame oil
• 2 tablespoons black rice vinegar
• Salt to taste

How to Make Hai Xian Suan La Tang Soup China:

• Sprinkle the cucumber with hot water until soft, cut into ½ pieces. Clean it, cut into small dice
• Heat the broth, put cucumber, shrimp, peas, mushrooms tofu, and tomatoes. Cook until boiling.
• Add salt, pepper, and sesame oil.
• Thicken with a solution maizena. Add eggs, stirring until blended.
• Add vinegar and stir well. Cook until all ingredients cooked. lift
• Put the soup into serving bowls, sprinkle with chopped chives
• Serve

Read also:

Lo Mie Shanghai
Beef Soup Chinese 
Tai Hu Yin Yu Geng Soup 

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