饺子皮变身有韧性有嚼劲的京酱肉丝卷饼

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  

饺子皮变身有韧性有嚼劲的京酱肉丝卷饼的做法  

1. 1、将饺子皮正反两面洒上点面粉，尽量擀薄。

2. 2、然后在饺皮上刷上色拉油。

3. 3、以上过程重复，并将饺皮重叠摆放。10张叠在一起继续用力擀薄。

4. 4、上锅蒸15分钟。

5. 5、取出放凉后，将饼皮层层揭开。

6. 6、然后卷上炒好的京酱肉丝，黄瓜丝、胡萝卜丝、京葱丝，美美地吃吧。好好吃😋