Cooking Steps

1. 

   Step1:Cut the chicken breast. Put it into a bowl. Pour in the Orleans marinade. Mix with some cooking wine. Marinade can also be self-made (black pepper, salt). Cover with plastic wrap. Put it in the refrigerator for one night. It can be roasted the next morning. According to personal conditions, put starch into the oven and fry it.

2. 

   Step2:Put the flour into the bowl. Pour in some hot water. Stir with a chopstick. Make a perm. Stir to make it mixed evenly.

3. 

   Step3:Knead the dough together. Add some flour. Don't touch it. Cover with plastic wrap. Wake up 20 minutes.

4. 

   Step4:Start to prepare materials at this time. Cut them for standby. Forget to buy lettuce. Use cabbage instead. It's also very good. There's no green pepper for color pepper. There's less green pepper.

5. 

   Step5:Put the chicken breast marinated the day before in the baking tray. Put it in the oven. Turn on the power when the pancakes are baked. If it's not cold, the meat will be a little harder and the taste will be worse.

6. 

   Step6:Sprinkle the dough on the panel. Take out the dough. Take half of it. Roll it like a dumpling. Rub the dough long and pull a small piece. It's more than three times larger than the dumpling skin. The size is free.

7. 

   Step7:Let's roll the raw powder like the dumpling skin. It's thin. The first dough is a little bigger. There's less flour. It's sticky.

8. 

   Step8:When the pot is on fire, put the rolled crust into the pot. It's a little puffed up. Turn it over. Look at the bottom. It'll be out of the pot soon. At this time, turn on the power of the oven. Heat up and down. Put it in the middle. 16 minutes. My oven has no temperature regulation. This depends on the temperature of the personal oven and the thickness of the meat. You can set it at 16. Add some time if you are not ripe. If you smell the fragrance in advance, turn it on to see if it is ripe. You can also unplug the power earlier.

9. 

   Step9:For the first time, pancakes are a little busy. They can't roll the skin. They roll very slowly. So sometimes when rolling out one piece and putting it in the pot, and rolling on the next piece, you can't see the big ignition. Later, they rolled out one by one, looked at it, turned off the fire, and then rolled out the next one, so that the fire wouldn't be too big. But the efficiency is too slow. I have to turn on and off the fire every time. I roll out five or six pieces at a time and put them aside. Stick on the raw meal. It won't stick to the board.

10. 

    Step10:The barbecue has been tested. It tastes good. Don't bake too long. It will be hard after too long.