1. Mix flour and dry yeast, add warm water to form a dough, cover with a damp cloth and let it stand for half an hour. Add 20 grams of lard or cooking oil to 10 grams of flour and chopped chives to make shortbread. Add salt and pepper to the shortbread.
2. Knead the proofed dough to exhaust air and divide into four parts
3. Take a portion, roll it thinly, spread it on the shortbread, roll it up, pinch both ends and press flat, then roll it out
4. Repeat to spread the remaining three parts with shortbread and roll it out, roll it into this oval shape and put it on the baking tray
5. Brush a layer of honey water, sprinkle with white sesame seeds, preheat the oven at 170 degrees, and bake for 15 minutes. Because the temperature of my oven is too high, I use a low temperature. Normally, 180 degrees is fine. You can use your own oven.
6. Take out the oven immediately after baking, this is the baked biscuits, pay attention to the color of the biscuits when baking
7. Tenderloin sliced with cooking wine, ginger and pepper powder, marinate for a while, then wrap the marinated tenderloin with a layer of flour, heat the tenderloin slices in a 70% oil pan, fry for 2 minutes on high heat and then turn to low heat to fry until cooked. Sprinkle some cumin on the plate. That's it.
8. Rinse the lettuce with cold boiled water, put a lettuce leaf in the biscuits, sandwich two pieces of tenderloin, clean and hygienic.
9. Paired with a bowl of purple sweet potato yam rice paste, it is delicious and nutritious.
Tips:This amount is just enough for three people in my family to eat in the morning. My baby eats one biscuits with tenderloin, and my father eats two biscuits with tenderloin, and I eat one.
