Biscuits with Tenderloin

Biscuits with Tenderloin

1. Add 1 g of salt and 140 g of warm water to the flour, knead it into a soft dough, and let it stand for half an hour

2. Wash the chives and cut the chopped green onions

3. Flour and oil are made into shortbread at a ratio of 2:1

4. Knead the dough well

5. Roll into thin slices

6. Coat the shortbread evenly

7. Sprinkle with salt and pepper

8. Sprinkle with chopped green onions

9. Roll up

10. Cut into equal parts

11. Pinch two sections of each dough tightly and upright and press flat

12. Brush a layer of caramel

13. Sprinkle with white sesame seeds

14. Put the finished pie in the baking tray

15. Put it in the preheated oven, 190 degrees, 20 minutes

16. Baked pie

17. Tenderloin cut into even slices

18. Add cooking wine, light soy sauce, pepper, and barbecue ingredients, mix well and marinate for ten minutes

19. Put vegetable oil in the pan, put the tenderloin slices in the pan

20. Fry the tenderloin

21. Soak the lettuce in light salt water, wash it, rinse it with a cool boil, and drain it.

22. Cut the baked pie with a knife, don’t cut the bottom

23. Add lettuce and tenderloin to the pie and you can eat it

Tips:

1. The dough for making cakes is softer than the dough for steamed buns;
2. Warm water and noodles are softer than cakes made with cold water;
3. The lettuce needs to be soaked and washed in light salt water or rice-cleaning water, and then rinsed and drained with a cool boil to eat it raw. If you are not worried, just blanch it.