Old Beijing Chicken Roll
1.
Prepare materials.
2.
Cut the chicken breast into strips.
3.
Cut the chicken breast into strips, add cooking wine, soy sauce, pepper, and salt to marinate for 10 minutes.
4.
Wash the lettuce, cucumber, and green onions separately.
5.
Pour boiling water into the flour and stir with chopsticks while pouring boiling water to form a flocculent shape. Add cold water and make a dough. Wake up to 20 minutes.
6.
Knead the awake dough and cut it into small pieces.
7.
Flatten the cut agent and brush with oil. The other potion is flattened and placed on the greased potion.
8.
Use a rolling pin to roll the small agent into a pancake with a diameter of about 20cm.
9.
Heat the pan, place the pancakes in the pan, and bake them until golden on both sides.
10.
In a separate saucepan, pour a little oil and heat to 50% heat. Add the marinated chicken strips and fry until golden brown.
11.
Clean the cucumber and cut into strips; clean and shred the green onions; wash the lettuce and drain the water. Prepare the sweet noodle sauce.
12.
The baked pancakes are spread on the chopping board and coated with sweet flour sauce.
13.
Put a layer of lettuce, top with fried chicken, green onion, cucumber strips, roll it up and eat it.
Tips:
1 The chicken roll pancakes are thinner than the usual scallion pancakes, too thick and tastes bad.
2 The ratio of flour to water is about 5:3, and the ratio of boiled water to cold water is 1:1, so that the kneaded dough makes the cake soft and gluten. It is usually referred to as semi-hot noodles.
3 Cover the baked pancakes with a lid. Moisture can keep the pancakes moist and soft, and the pancakes will become hard when they are left open.
4 The chicken is as delicious as fried, so it has less oil and is good for weight loss.
