Fried but not greasy, summer's good choice --- white gourd salad rolls with tenderloin

Fried but not greasy, summer's good choice --- white gourd salad rolls with tenderloin

Introduction:

"I want to eat meat and fried food in summer, but it can't be too greasy. This dish is the best choice. Wrap the white gourd with tenderloin, and then wrap it in a crispy coat with watercress. The taste of salad sauce is sweet and sour, which makes it feel like summer. If you don't want to wrap the white gourd with tenderloin, bacon is also a good choice

Production steps:

Step 1: all materials

Step 2: slice the fillet

Step 3: slice into 8cm long slices

Step 4: add a little lemon juice to the meat, knead the pepper, marinate for a while

Step 5: cut the watercress into small pieces

Step 6: cut the wax gourd into 2cm * 2cm cubes

Step 7: mix flour and baking powder with water and salad sauce

Step 8: add watercress to the salad flour paste

Step 9: Blend

Step 10: take a piece of meat and a piece of wax gourd

Step 11: fold the meat on the right

Step 12: fold the meat on the left

Step 13: fix with toothpick

Step 14: wrap one by one with a circle of noodles

Step 15: heat up the oil pan, extend the chopsticks to the extent that there are small bubbles coming out, and then deep fry the meat roll until two sides are golden

Step 16: pull out the toothpick and install the plate

Materials required:

Tenderloin: 120g

Wax gourd: moderate

Watercress: moderate

Low gluten flour: 50g

Baking powder: 2G

Salad dressing: 3 tablespoons

Water: moderate

Pepper: a little

Salt: a little

Lemon juice: a little

Note: 1. Flour paste inside must add foam powder, can make fried coat crisp. If you don't want to use tenderloin, you can use bacon instead

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and sweet