Flour150g
200g tenderloin.
Five eggs
Very fresh, a little black pepper, a little.
Sweet noodle sauce, a little cooking oil.
Yeast 5g lettuce a little.
Step 1
Buy back the meat from the tenderloin, put it in a fresh-keeping bag, freeze it for 1-2 hours, slice it, add soy sauce, grind a little black pepper, mix well, add a little cooking oil, mix well, and put it in the refrigerator for one night.
Second step
Melt the yeast in warm water, let it stand for 5 minutes, then add it into flour, knead it into a ball, and add a proper amount of edible oil.
Third step
Knead the dough smooth, cover it with plastic wrap, ferment it at room temperature for one hour, and then refrigerate it overnight.
Fourth step
Take the fermented dough out of the refrigerator, exhaust and knead it evenly. Divide the dough into small pieces, knead it evenly, roll it round, cover it with plastic wrap, and let it stand for 10- 15 minutes.
Step five
Press the dough into a cake shape, put it in a pot, heat the lid with low heat, and dry bake until the cakes are golden on both sides. (When the cake is particularly thick, it will be ready in about 10 minutes. )
Step 6
Marinate tenderloin and fry until cooked.
Step 7
Pour the oil into the pot, beat in the eggs and fry until cooked.
Step 8
After all the ingredients are cooked, cut the lettuce from the middle of the baked cake, brush the lettuce leaves with sweet noodle sauce, and then add the fried tenderloin and eggs to serve. Be sure to weigh it while it is hot!