Huainan beef soup + fermented scallion pancake
Overview
How to cook Huainan beef soup + fermented scallion pancake at home
Tags
Ingredients
- Beef tendon Appropriate amount
- Cao Guo Appropriate amount
- Chenpi Appropriate amount
- Cinnamon Appropriate amount
- Coriander Appropriate amount
- Dried chili pepper Appropriate amount
- Dried tofu shreds Appropriate amount
- Flour Appropriate amount
- Licorice Appropriate amount
- Lilac Appropriate amount
- Oil Appropriate amount
- Star anise Appropriate amount
- Thin red vermicelli Appropriate amount
- Yeast Appropriate amount
- Zanthoxylum bungeanum Appropriate amount
- chopped green onion Appropriate amount
- fragrant leaves Appropriate amount
- pepper Appropriate amount
- salt Appropriate amount
- water Appropriate amount
Steps
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Soak the beef tendons in water to remove the blood and wash them thoroughly.
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Cut into large pieces.
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Prepare seasoning.
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Put the seasoning into the seasoning bag.
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Put cold water in a pot, add beef, seasonings, and put a piece of ginger into the soup pot. If cooked with beef ribs, the flavor will be richer.
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Bring to a boil over high heat and skim off the foam.
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Reduce heat to medium-low and simmer.
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You can make a piece of noodles while cooking beef. I added black bean dregs so it looks a little darker.
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Let the dough rise until doubled in size.
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If there is no dent when you poke it, you can operate it.
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Knead into balls and deflate, then divide into equal portions.
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Roll it into a round shape, brush with oil, and sprinkle with appropriate amount of salt.
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Sprinkle chopped green onions and cut a few times with a knife, leaving a larger area.
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Fold each piece inward.
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Fold in sequence.
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Fold the last piece into a larger piece.
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Wrap the dough and shape into a round shape.
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The others are done in sequence.
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Roll it into a cake, not too thin. Preheat the electric baking pan and brush it with oil, add the dough and heat it up and down.
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Flip occasionally and cook until golden brown on both sides.
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Cut into small pieces.
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Soak the vermicelli in advance, cut the dried tofu skin into thin strips, blanch in boiling water, and slice the cooked beef. Add vermicelli, shredded dried tofu, minced coriander, pepper, and salt to the bowl.
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Pour beef broth and place some slices of beef. If you like spicy food, add chili oil.
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The beef soup is refreshing and delicious, and the yeasted scallion pancakes are soft and fluffy. You won’t have to worry about digestion problems if you eat a few more pieces.
