饺子皮变身有韧性有嚼劲的京酱肉丝卷饼食谱大全及做法,烹饪好吃的饺子皮变身有韧性有嚼劲的京酱肉丝卷饼方法
- 家常菜
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一直很喜欢吃京酱肉丝的巻饼,在网上看到饺子皮做的卷饼就想试试好不好吃,这一试感觉以后会专门买饺子皮来做卷饼了。
Dumpling skin is transformed into a tough and chewy Beijing sauce pork shredded roll cake skin. I always like to eat silk cake skin made of Beijing sauce and shredded pork. When I see the roll cake skin made of dumpling skin on the internet, I want to try it. I will buy dumpling skin specially to make roll cake skin in the future.
用料
大饺皮 | 10张 |
面粉 | 适量 |
色拉油 | 适量 |
饺子皮变身有韧性有嚼劲的京酱肉丝卷饼的做法
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