Cooking Steps

1. 

   Step1:[dough kneading] ⑴ put all the materials into the cook machine or bread machine (dig a small hole on the top of the bottom liquid flour and put it into the yeast) and knead it into a smooth dough; (2) cover the dough with the fresh-keeping film and relax for about 10 minutes, and divide the dough into small dough of about 50g each and knead it round and cover with the fresh-keeping film; (3) sprinkle a little flour on the meat panel and press the dough flat to take the rolling pin Roll it into a thin, 8-inch thin skinned hot pot without putting oil into the crust for about 15 seconds, there will be some bubbles turning over, and then take it out for about 15 seconds (put it into the fresh-keeping bag when it is still warm

2. 

   Step2:[fried chicken strips] (I can fry them twice or once) ⑴ wash and cut the chicken breast, tap and loosen it slightly with the back of the knife; (2) put some cooking wine, salt and pepper into the chicken bowl and marinate it for about 510 minutes (not too much salt, 23g is enough). [marinate it for more than four hours if the chicken strips taste good] (3) put a layer of corn starch on it, wrap the egg liquid and bread bran; (4) fry it in a hot oil pan until golden brown The color is good (I fried it twice, the first time, and then the taste is looser

3. 

   Step3:[Mexican chicken roll assembly] ⑴ prepare salad sauce, tomato sauce, lettuce, cucumber and tomato; (2) wash lettuce, cut cucumber and slice into slices; (3) take a piece of cake skin, put lettuce, chicken, cucumber and tomato slices into the middle, sprinkle some salad sauce, tomato sauce and roll it up

4. 

   Step4:[Old Beijing chicken roll assembly] ⑴ prepare the lettuce and cucumber with sweet noodle sauce (2) wash the lettuce and cut the cucumber into strips (3) take a piece of cake skin and put it in the middle of the lettuce and chicken strips and put some sweet noodle sauce on the rolls