Mix the medium-gluten flour and salt water at a low speed and stir evenly. Add ice cubes, whipped into a dough, add salad oil and whipped until smooth.
After standing for 1 hour, it was divided into 200 grams of dough. After the oil was thin, the oil was crispy and the quilt was piled into a cake.
The cake blank is packed in a refrigerator and taken out overnight. It is made into a 20-by-30-cm large piece of cake.
Spread the seafood sauce, place the lettuce, beef slices, chopped green onion, parsley, roll up, or wrap the tin foil, and cut the pieces to serve.
1. Seafood sauce can not be cooked with miso + oyster sauce + sugar + chicken powder + sesame oil 2. The pastry is thin and crisp, and the lard + salad oil is half hot and the flour is fried and chilled.