Beijing-flavored Spring Pancakes-pancakes with Pork Shoulders
1.
Steps for sauced knuckles: Let the meat sellers remove the bones and hairs of the knuckles
2.
Cold water pot
3.
Blanch it and take it out
4.
The seasoning is basically what you have at home, as long as the taste is not too complicated
5.
When stewing, use a deeper pot, put the elbows and the non-salty seasoning, add enough water at a time
6.
I use the pressure cooker, no pressure, low heat
7.
Simmer for more than 40 minutes, then add salt, dark soy sauce, and bean paste
8.
It continued to simmer for nearly an hour. At this time, it was easy to get in with a chopstick, indicating that it was well cooked. The work on the elbow the night before is OK, and the elbow can be kept in the pot all night to continue the taste
9.
Take out the elbow the next morning
10.
Wrap tightly with plastic wrap and put in the refrigerator to shape
11.
When the spring cakes are eaten at noon, just take them out and cut them.
12.
If the shape is well set, it is not easy to disperse after slicing.
13.
Pancake steps: use boiling water in a thermos to activate the noodles, the hardness is the same as ordinary pancakes; wake up for about half an hour
14.
Knead the dough into long strips
15.
Cut small doses, press round
16.
Superimpose two by two with oil in the middle
17.
Roll into thin slices
18.
Do not put oil in the electric baking pan, put the dough directly
19.
Turn over immediately after bulging up slightly
20.
Both sides can be branded quickly
21.
Ripped
22.
Code them one by one in a basin and cover them to keep warm.
23.
Steps for stir-frying and spreading eggs: remove the roots of the bean sprouts and pick them one by one; the leeks must be picked and washed, the vermicelli soaked, and the eggs scattered
24.
Pour oil in the pot, fry the bean sprouts first, without adding any sauces for the pot, put the vermicelli, salt and a little white pepper before the pot, turn off the heat and immediately add the leeks
25.
Start another pot and spread the eggs
26.
It’s on the table, and the pumpkin millet porridge I drank. This is free to play. Pumpkin shouldn’t be regarded as "Beijing flavor".
27.
It's unrolled, with scallion shreds and sweet noodle sauce. I can’t wait to eat it. I didn’t take it.
28.
How? The pie is still thin, I can’t keep it closed in the spring of the garden
Tips:
About the experience of sauce elbow:
1. If the soup for stewing elbows is more specific, you can use an aniseed saucepan and add sauce to make it. My picture saves trouble.
2. The amount of salt I put in, including dark soy sauce and bean paste, seems to be not enough. The cooked elbows have a little bit of flavor and are slightly salty. But it’s okay if you add green onions to the sauce when you eat it.
3. The elbows can also be tied with string when they first started to stew, so that the finished product will be more stylish, and my elbow cracked later and it is not cylindrical, but it is fine to eat at home.
