Chinese style Mexican seasonal vegetable chicken fillet roll

1. Mix the flour with warm water to form a dough and let it stand in a container for half an hour

2. Wash and drain the chicken breast meat for later use

3. Cut the chicken breast into strips and add black pepper, cooking wine, oyster sauce, fresh soy sauce, and sugar

4. Marinate chicken strips for half an hour to taste and add an egg white

5. Finally, add starch and mix well for later use

6. Pour an appropriate amount of corn oil into the pot and heat until 70% -80% hot. When hot, start high heat and add chicken and fried chicken until golden brown

7. The fried chicken fillet is too tempting

8. Cut the prepared dough into six small pieces

9. Roll the small dough into a circular thin dough

10. Pour an appropriate amount of corn oil into a non stick pan and start pancake making

11. Fry one side until golden brown, then fry the other side. Remember to fry over low heat

12. Pancake is so delicious! It's so happy

13. Prepare cucumbers and carrots

14. Cut cucumbers, carrots, and scallions into thin strips. Blanch the golden needle mushrooms and let them cool. Drain the water and wash the lettuce for later use

15. Lay the baked cake flat on top of lettuce, scallions, shiitake mushrooms, cucumbers, carrots, and chicken tenderloins

16. Fold the cake in half and heat the chives with boiling water to drain the water. Place the water in the middle of the cake

17. There is no mention of the high nutritional value of Chinese Mexican style vegetable chicken and willow rolls

18. This kind of breakfast is really hard to resist