Huainan Beef Soup + Scallion Pancakes
by Magic Dingdong🐾
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Soak the beef tendon to remove the blood and wash it.
2. Cut into large pieces.
3. Prepare the seasoning.
4. Put the seasoning into the seasoning bag.
5. Place in cold water in a pot, add beef, seasoning, and pat a piece of ginger into the soup pot. If there are beef sticks and bones cooked together, the flavor will be more intense.
6. Bring to a boil on high heat, skimming the foam.
7. Turn to medium-low heat and simmer.
8. You can make a piece of noodles when you cook beef. I added black bean dregs, so it looks a bit dark.
9. The dough rises to twice its size.
10. It can be operated if it is not dented.
11. Knead and exhaust, divide into equal parts.
12. Roll out into a circle one by one, brush with oil, and sprinkle with salt.
13. Sprinkle the chopped green onion, make a few rounds with the knife, leaving a larger area.
14. Fold in one by one.
15. Fold in turn.
16. The last one is folded big.
17. Wrap the dough and round it.
18. Do the others in turn.
19. Roll into a cake, not too thin. Preheat the electric baking pan and brush the oil, put in the dough, and heat up and down.
20. Turn it over from time to time until it is golden on both sides.
21. Cut into small pieces.
22. Soak the vermicelli in advance, cut the dried tofu skin into thin strips, blanch in boiling water, and slice the cooked beef. Add vermicelli, dried tofu shreds, coriander, pepper, and salt in a bowl.
23. Pour the beef broth and place a few slices of beef. Like spicy food, add chili oil.
24. The beef broth is refreshing and delicious, and the scallion pancakes are soft and fluffy. You can eat a few more pieces and it is not difficult to digest.
