1
Dissolve the yeast in warm water and let it stand for a while.
2
Pour the yeast water into the flour several times and stir it into a flocculent state with chopsticks.
three
Knead the flour into a ball by hand.
four
Wash tenderloin and cut into strips.
five
Stir in protein
six
Add some sugar, salt and cooking wine.
seven
Adding proper amount of starch and curing materials, stirring evenly, and curing for 0-2 hours.
eight
Take out the fermented dough and roll it into thin slices.
nine
20 grams of vegetable oil is poured into 20 grams of flour and stirred evenly to form cakes.
10
Pour the pastry on the dough and spread it evenly.
1 1
Roll up the dough sheet from one end and roll it into a tube.
12
Divide the cylindrical dough into small portions.
13
Take one of them and pinch both ends.
14
Fold the two ends in the middle and you get a circle.
15
Turn it down, flatten it and roll it into a circle with a rolling pin.
16
Similar to the method of kneading steamed bread, knead round bread.
17
Then close the mouth down, flatten it and roll it into a round cake blank with a rolling pin.
18
Put a proper amount of vegetable oil in the pot, add the cake blank after the oil temperature is raised, and bake it on low heat until both sides are golden.
19
Drain oil for standby.
20
Then pour an appropriate amount of starch into the marinated tenderloin, so that each tenderloin is evenly stained with starch. If the effect is better, it will be stained with starch one by one.
2 1
Put more oil in the frying pan. When the oil is hot, fry the tenderloin wrapped in starch in a pot until it changes color, and then take it out.
22
Drain the oil for later use.
23
Fry the cooked cake blank in the oil pan until golden brown.
24
Take it out and put it on blotting paper.
25
Then pour the oiled tenderloin into the pot and fry until cooked.
26
Take out, sprinkle with appropriate amount of Chili powder and cumin powder, and stir well.
27
Take a cake and cut it in the middle.
28
Add washed lettuce and tenderloin.