Fat Beef Original Soft Cake Rolls

Fat Beef Original Soft Cake Rolls

1. Prepare flour, cold water, beef slices, and green garlic.

2. Pour some cold water into the flour and mix it with a spoon to form a thin paste, which can quickly fall down when you scoop it up.

3. Cut green garlic into small sections; the first 3 steps above can be processed in advance the night before.

4. Heat the wok, pour a little oil, and when heated to 4 to 50% heat, put the beef slices into the wok and quickly scatter them with chopsticks.

5. After the meat slices change color, immediately pour the green garlic segments into the pot and stir fry.

6. Sprinkle salt, pour soy sauce in sequence, mix well, and get out of the pot.

7. Stir-fry beef with green garlic, 3 minutes to complete, and it is fragrant.

8. Wipe the pot with kitchen paper and heat it slightly without a drop of oil. Pour an appropriate amount of batter into the pot, lift the pot to make the batter evenly cover the bottom of the pot, and reheat it on the stove.

9. Turn over and burn in about 1 minute.

10. Turn it over again, the color turns white, and there are obvious burn marks that can be out of the pot; the Miji stove has 1-9 levels of uniform heating, and it can be switched between 7-9 levels. It is easy to burn a sheet in 3 minutes.

11. If you want the crust to be firmer, take an extra minute to continue baking, the batter can actually blisters and form small layers.

12. After making one, roll the beef with green garlic and eat it without any delay; or, like me, I can do it in 20 minutes, put it in a circle, get delicious food and enjoy all kinds of praises, and I am in a weird mood!

Tips:

1. The batter can be thinner, so that it flows evenly at the bottom of the pan, but after the cake is cooked, it will be smaller than the thick batter;
2. Prepare the materials the night before and use them the next day. It saves time and effort, and can save about 10 minutes.