I like to eat KFC’s old Beijing chicken rolls. Go to the store. It’s too hard to park

Ingredients

200g flour
Appropriate amount (those who like meat can marinate more) chicken breast
120g boiled water
Appropriate amount of black pepper
Right amount of onion
Proper amount of Cucumber
Appropriate amount of lettuce
Proper amount of salt
Proper oil

Directions

Step 1
Slowly stir the boiled water into the flour, mix well, cool, knead until smooth, cover and wake up for 20 minutes.
Step 2
Marinate chicken breast with salt and black pepper for 20 minutes.
Step 3
Shred scallions and set aside.
Step 4
Wash lettuce and set aside.
Step 5
Cut cucumber into sections and set aside.
Step 6
Wake up the dough and divide it into 8 equal parts.
Step 7
Roll into a dumpling skin, brush oil on one dumpling skin and form a with another dumpling skin, and roll into a round pancake embryo with a rolling pin for standby.
Step 8
Put the cake embryo into a non stick pan and fry until done.
Step 9
Pour a little fried and pickled chicken breast into a non stick pot, fry and cut into strips for standby.
Step 10
Divide the fried pancake into two, put lettuce, cucumber strips, shredded green onion and sweet flour sauce, and roll it up.