Ekado

Ekado
Typical recipes Ekado Japan

ingredients:
200 g shrimp, finely chopped
200 gr chicken meat, finely chopped
200 grams of fish fillet, finely chopped
2 sheets of bean curd
10 pieces of quail eggs, boiled, peeled
½ tsp salt
½ tsp pepper powder
½ tsp sugar
2 tablespoons corn starch
1 egg white
Leaves 10 chives
Cooking oil to taste
How to Make:
Soak the beancurd beancurd sheet with air.Potong2 with size 10 x 10 cm.
Combine shrimp, chicken, fish, mackerel, salt, pepper powder, sugar, corn starch and telur.Aduk until well blended.
Dip the leaves of chives into hot water. Remove and drain.
Take 30 grams of dough, place it on the center piece of beancurd sheet, fill it with a quail egg. Round that quail eggs are tengah2.
Tie the end of the beancurd sheet by using the leaves of chives. Do it until all the dough runs out.
Heat the pan for 20 minutes kukusan.kukus ekkado until cooked. Remove and let cool.
Heat the oil used to fire sedan.Goreng ekkado yellow keemasan.Angkat and serve.