How to make Chiffon Jinbaijuan

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1. Fry all the ingredients and then mix and season to make the filling.

2. Boil the jinbai in boiling water until soft, drain, and then wrap the fillings into rolls

3. Steam over high heat for about 8 minutes, then remove from the heat and discard any excess liquid. Use the poured juice to add cornstarch and water to season (don’t add too much cornstarch, I just made it a little thick, otherwise it would be more effective), add egg whites after boiling, mix well, turn off the heat, and pour it on the Tsu white rolls.

Although there are many steps to make Chiffon Jin Baijuan, it is not difficult at all as long as you master them carefully. Of course, cooking also depends on talent, and if you are gifted, you will definitely be able to cook the best in no time. Of course, if you want to achieve perfection, you need to practice more.