Stir fried beef with spring cake rolls

Put 1.400 grams of flour in a bowl, add 250 grams of freshly boiled hot water and mix well. After mixing, it will be flocculent. Let it cool slightly and knead it into a ball by hand, or use a chef's machine to knead it into a smooth dough. Hot water dough, also known as hot water dough, partially gelatinizes the starch during the hot water process, resulting in a softer and more delicious texture for the pancake. 250 grams of hot water will be partially lost when the dough cools down. If using cold water, it is necessary to reduce 10 grams of water.

2. If kneading the dough by hand, knead and knead until the surface is smooth and the inside is delicate. The chef's machine will knead the noodles faster, just slow down for seven or eight minutes.

3. Divide the kneaded dough into small pieces, weighing about 55 grams, and use an oil table to make spring cakes. Apply some oil on the cutting board or kneading pad. Group the dough into two pieces, flatten them with oil in the middle, and cover them with plastic wrap to prevent them from drying out.

4. Take a set of noodles and roll them into large pieces. I use a 28cm flat bottomed pot, which is just the right size.

5. Preheat the flat bottomed pot, don't wait for the pot to be too hot. Put the rolled out noodles on top and dry fry over low and medium heat. If there are yellow spots on the bottom, turn it over and cook both sides before removing from the pot.

6. When the pancake is taken out of the pot, it is easy to split it into two pieces when placed warm. This method is time-saving and labor-saving. When two pancakes are taken out at once, they can also be rolled out thinner when rolled out. The dough for pancakes is made with a slightly higher proportion of water, making it easier to roll out and softer to eat.

7. With spring pancakes, you can eat whatever you want. Big pancakes are absolutely authentic, so prepare meat and vegetables according to your preferences. Sister Crab has prepared stir fried beef, bean sprouts, tomatoes, lettuce, and beef sauce. Let's take a look at the specific recipe for stir fried beef.

8. Cut the beef into chopsticks thick strips. I put the beef in water to thaw it, soaking the blood and water. The color looks lighter, so there is no need to deliberately soak it in water.

9. In a large bowl of sliced beef, add a spoonful of peanut butter, 10g of light soy sauce, 3g of salt, an appropriate amount of white pepper, and 0.5g of baking soda. Mix well, then add some water in batches and mix well. Then add starch and mix well. Finally, add cooking oil and mix well.

10. Pour oil into the wok, and when the oil is warm, add the marinated beef strips and stir fry. Don't rush to stir fry the meat when it's in the wok, it's better to push it apart later.

11. After the beef is cooked, take it out of the pot. When marinating the beef, add more ingredients and stir fry it directly. If you like spicy food, you can also add some chili oil or chopped chili to marinate together.

12. There are spring cakes and beef. Stir fry a bean sprout with vegetarian ingredients, then pair it with sliced tomatoes and hand torn lettuce. Open a bottle of beef sauce and serve it together. Roll it up and eat it in a bun, as you please.

13. Sister Crab wrapped one, giving it a feeling of tender beef in all directions. Although the package was not square enough, the taste was still very good. Bean sprouts, tomatoes, lettuce, beef, beef sauce, they are all delicious!

14. Eating it rolled up is also very good. Traditional spring cakes are rolled up like this!

15. Feel free. I am Sister Crab, thank you for your attention. See you tomorrow!