Contents
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Ingredients
dough
- 1 serving Pastry
Stuffing meat
- 350 g Shredded chicken
- 1 tbsp Soy sauce
- 1 tbsp Sherry
- 1 tbsp Oil
- 2 tsp Corn starch
- 1 pinch Sugar
- 0,5 tsp Salt
- Pepper
Filling vegetables
- 1 tbsp Butter
- 1 Clove of garlic
- 250 g Bean sprouts
- 1 Red peppers
- 3 Spring onion
- 150 g Mushrooms
- 1 tbsp Soy sauce
- 0,25 tsp Salt
- Pepper
- Liquid butter
Instructions
flesh
- Put the chicken, soy sauce and sherry in a bowl, cover and marinate for about 1/2 hour. Let the oil get hot in a frying pan. Mix the cornstarch, sugar, salt and pepper well with the meat, fry everything briefly and set aside.
filling
- Let the butter warm up in the same pan. Squeeze the garlic clove and add. Add the bean sprouts, chopped peppers and spring onions, also add the sliced mushrooms. Steam briefly while stirring. Add the soy sauce and reduce. Season the filling with salt and pepper.
Fill the dough
- Divide the dough into 12 rectangles. Spread the vegetable filling on half of the rectangles. Put the meat on the vegetables. Roll up the strudel loosely. Flatten the strudel ends, fold over on the seam side.
to bake
- Place the strudel on a baking sheet lined with baking paper. Brush with melted butter. Bake the strudel for about 30 minutes in the oven preheated to 200 degrees. While baking, brush the strudel 2-3 times with melted butter.
Nutrition
Serving: 100gCalories: 133kcalCarbohydrates: 7.4gProtein: 3.4gFat: 9.4g