Name: Old Beijing Chicken Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 200g chicken; 2 pcs egg; 100g Bread crumbs; a little Sweet noodle sauce; 1 Scallion; 1 lettuce; 1/2 root Cucumber; a little salt; 2 teaspoons Cooking Wine; a little pepper; a little Salt and pepper; a little Sugar; a little oil; 1 teaspoon honey

Old Beijing Chicken Roll

1. Add a teaspoon of salt to the flour

2. Blanch half of the flour with boiling water

3. Add half of the cold water

4. Finally, knead the dough vigorously into a smooth dough

5. Cover the dough and let it rest for 20-30 minutes

6. Take out the awake dough and knead it into a long strip

7. Divide into evenly-sized noodles

8. Press the noodles into small round cakes by hand, and brush oil on one side of the round cakes

9. Fold the oiled side together

10. Turn over in the middle and roll out, so that the two sides are evenly stressed, so that the dough is as thin as possible

11. Put the noodles in a clean pan or electric baking pan to cook (you don’t need to brush oil, just dry bake)

12. It’s almost as thin as a cicada wing, so it’s delicious and not easy to break

13. Cut the chicken into slices

14. Knock it with the back of a knife to make it easy to taste

15. Then cut it into thick strips

16. Add cooking wine, pepper, salt and pepper, oyster sauce, sugar, oil and marinate overnight

17. Finally wrap it with breadcrumbs

18. Heat 5 or 60% of the oil in the frying pan, add the chicken and fry it until golden brown.

19. Put the sweet noodle sauce in a clean small bowl, add a small spoonful of honey, and steam it. This will remove the bitter taste of the sauce and neutralize the salty taste (I figured it out by myself, I think the trouble can be ignored)

20. Prepare the washed vegetables, shred the spring onion, cut the cucumber into small strips, wash and drain the lettuce

21. Take a piece of lotus leaf cake, put clean lettuce on it, then put cucumber strips, shredded green onion, and chicken fillet in turn

22. Dip a little noodle sauce and roll it into a roll.

Tips:
1. Some people say that noodles are not easy to roll out. Let me summarize my meager experience: 1. Use half of the noodles with hot noodles, which makes the taste softer. 2. The noodles are slightly softer. 3. Brush the noodles with oil and stack them. Together, both sides are rolled separately

2. When you use the prepared noodles again, put them on the pot and steam for a few minutes to soften them.

3. Jing onion can be added according to personal preference