I like KFC’s old Beijing chicken rolls very much, which is the driving force of every time I go to KFC for dinner. A few days ago, I went to the supermarket to buy vegetables. My husband saw green onions and forced me to buy two. He said that he would go home to make Beijing sauce shredded pork rolls for him to eat. He also said that there was an electric cake pan. He covered all the pancakes. Because the electric cake pan pancakes, he is burning out his experience, This time, I was lucky to get the trial of Liren side era intelligent electric cake pan. Let alone, it’s really easy to use. The original Liren electric cake pan bought by my family many years ago is estimated to be officially laid off now. Today, this old Beijing sauce shredded pork roll is really delicious. The cake skin is very soft and chewy, which is definitely much better than KFC’s cake skin; The shredded pork in Beijing sauce uses Wenyi’s recipe. It contains not only sweet flour sauce, but also oyster sauce and tomato sauce. It’s sour, sweet and seafood. It’s delicious. It’s worth doing.


300g wheat flour (standard flour)
250g pork tenderloin
20G sweet flour sauce
20G ketchup
10g oyster sauce
1 / 2 cucumber
1 green onion
30g kimchi


Step 1
After 300g flour and 170g boiling water and forming pimples, cool slightly until not hot

Step 2
When the dough is not hot, knead it into smooth dough, put it in the container, cover it with a wet cloth and wake up for more than 30 minutes. At this time, cut the tenderloin into silk, add seasoning wine and half an egg white, grasp and pinch it for a few times, then add 5g dry starch, grasp and pinch it, and marinate it in the refrigerator for a while

Step 3
After the dough wakes up, divide it into small dosage forms of 20g, and brush the surface of half of the dosage forms with a thin layer of oil

Step 4
Then put the other half of the small dosage box on each oil coated dosage box, so that both sides are evenly covered with oil; Take one of them, sprinkle some dry powder on it, and gently press it up and down with a rolling stick

Step 5
Just turn on the fire to preheat the electric cake pan, put the rolled dough into the electric cake pan and start the function key egg cake

Step 6
One minute later, turn over and bake for another minute. The crust is finished. Bake the remaining crust in turn

Step 7
Frying method of shredded pork with Beijing sauce: heat the frying pan to 80%, add oil and stir fry the shredded pork until it changes color, and then remove it. Leave the bottom oil, first add tomato sauce, then add oyster sauce, and finally put sweet flour sauce. Stir fry evenly, then pour in the changed shredded pork, stir fry until the sauce is all wrapped on the shredded pork, and then start the pot and put it on a plate. Cut the shredded yellow melon, green onion and spicy cabbage

Step 8
At this time, the cake of the electric cake pan was also baked

Step 9
Add shredded pork with Beijing sauce, some shredded cucumbers and scallions, and some shredded spicy cabbage. Then one roll at a time. Ouch, it's so cool

Step 10
It's super delicious. It's better than KFC, not to mention no additives and monosodium glutamate seasoning

Step 11
In this hot summer, cooking must be very hot. I don't have the appetite to eat it. And this pancake, coupled with a bowl of refreshing white gourd soup, is really both summer heat and appetite. My family likes it very much