淮南牛肉汤+发面葱油饼

2024-04-19 23:22:42 701

淮南牛肉汤+发面葱油饼

Details of ingredients

    Technique

    • 难度中级
    • 工艺
    • 口味咸鲜
    • 时间三小时

    Steps to make 淮南牛肉汤+发面葱油饼

    • 1.把牛腱子肉泡去血水洗净。
    • 2.切成大块。
    • 3.准备调料。
    • 4.把调料装入调料袋中。
    • 5.凉水坐锅,放入牛肉、调料,再拍一块姜放入汤锅。如果有牛棒骨一起煮,味道更浓郁。
    • 6.大火煮开,撇去浮沫。
    • 7.转中小火炖煮。
    • 8.煮牛肉的时候可以发一块面。我加了黑豆渣,所以看起来有点黑。
    • 9.面团发酵至两倍大。
    • 10.戳一下不凹陷,就可以操作了。
    • 11.揉圆排气,分成均等份。
    • 12.依次擀成圆形,刷油,适量撒盐。
    • 13.撒葱花,用刀转圈划几刀,留一片面积大点的。
    • 14.一片一片往里折。
    • 15.依次折。
    • 16.最后一片折大的。
    • 17.把面团包裹住,揉圆。
    • 18.其它几个依次做好。
    • 19.擀成饼,不要太薄。电饼铛预热刷油,放入面饼,上下加热。
    • 20.时时翻面,烙至两面金黄。
    • 21.切成小块。
    • 22.提前泡好粉条,干豆腐皮切细丝,开水氽烫,煮好的牛肉切片。碗里加入粉条、干豆腐丝、香菜末、胡椒粉、盐。
    • 23.浇上牛肉汤,摆几片牛肉。喜欢吃辣,加辣椒油。
    • 24.牛肉汤清爽鲜美,发面葱油饼宣软蓬松,多吃几块也不怕不好消化。
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