Hot rolled beef rolls(tang mian niu rou juan )

Hot rolled beef rolls

Introduction:

"It's different from the ordinary dough cakes that have been made all the time. The taste of hot dough cakes is more waxy and soft."

Production steps:

Step 1: stir the flour into flocculent with boiling water, knead it into a ball and let it stand for 20 minutes.

Step 2: divide into moderate sized preparations.

Step 3: press into the original shape with the palm, brush a little vegetable oil on the surface, put another round cake on it and roll it into thin pieces.

Step 4: the patch should be as thin as possible.

Step 5: put it into a pan (without oil) and fry it until it foams. Turn it over and heat it for 20 seconds.

Step 6: tear from the edge into 2 pieces.

Step 7: prepare materials

Step 8: shred the onion and beef. Marinate beef with cooking wine and salt.

Step 9: fry the eggs.

Step 10: put proper amount of vegetable oil in the frying pan, stir fry the cured beef until it changes color, add shredded onion and season with salt.

Step 11: cut the cucumber and wash the lettuce. Brush sesame paste on the dough and put the washed lettuce on it.

Step 12: eggs.

Step 13: shredded beef and cucumber.

Step 14: roll it up.

Materials required:

Beef: 200g

Onion: right amount

Eggs: 2

Lettuce: moderate

Cucumber: 1

Sesame paste: right amount

Salt: right amount

Cooking wine: moderate

Vegetable oil: right amount

Note: family like to eat hot skin, with 2 packages, ha ha.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Tang Mian Niu Rou Juan