Old Beijing Chicken Roll
Overview
How to cook Old Beijing Chicken Roll at home
Tags
Ingredients
Steps
-
Shred red pepper
-
Cut the chicken breast into strips as thick as two chopsticks, add one tablespoon of New Orleans barbecue sauce, one egg, two tablespoons of white flour, one tablespoon of starch, and marinate for ten minutes.
-
After the oil is hot, add them one by one and fry until golden brown and take them out.
-
Put the raw materials together.
-
Take half a bowl of white flour and add half a teaspoon of salt. Mix the boiling water with a little cold water. The water temperature should be enough to insert your hand into it and take it out quickly without causing burns. Knead the dough until it is as soft as your earlobe. Wake up for half an hour. In fact, the longer the better.
-
Grease the dough counter, lightly grease the dough with your hands, and roll the dough into a cake a little thicker than a one-yuan coin.
-
Directly bake it in the baking pan without adding any more oil. When baking, turn it over immediately when one side is a little transparent. When the other side is also transparent and a little bubbly, take it out to prevent the biscuit from becoming hard.
-
Put lettuce
-
Top with fried chicken strips.
-
Add shredded red pepper.
-
Roll it up and eat it. The patties are pliable, the meat is tender, and the lettuce is crisp and tender. It's delicious. Because I limit my salt intake, I didn't add any sauce. If you think it's light, you can add salad dressing or Thousand Island dressing.
