Chinese cuisine

Medium

Beef Pancakes With Tomato Egg Drop Soup

Name: Beef Pancakes With Tomato Egg Drop Soup
Prep time: 2 hr 20 min
Cook time: 20 min
Total time: 2 h 40 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: Beef Pancake; 16.6 oz. Onion; 1 oz. Ginger; 5 Scallion; 27 oz. Minced Beef; 1 tbsp. Sichuan pepper; 2.1 oz. Soy Sauce; 1 1/5 cup Water, 1 cup for the wrapper and 1/5 cup for filling; 1/4 cup Oil, for Sichuan pepper; 1 tsp. Ground White Pepper; 0.7 oz. Oyster sauce; 0.2 oz. Sesame oil; 16.5 oz. Flour; 1 tsp. Salt; 0.9 oz. Cooking wine; Egg drop soup; 11.5 oz. Tomato; 2 Egg; 1/4 tsp. Ground White Pepper

Juicy beef filling with onion, carrot and aromatics in a crispy crust, this Chinese beef pancakes is a classic northern Chinese savory pastry. Known as Xian Bing, it’s like a giant dumpling!

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Recipe

PRE TIME: 2 hr 20 min

COOKING TIME: 20 min

TOTAL TIME: 2 hr 40 min

8 SERVING

Ingredients:

Beef Pancake
16.6 oz. Onion
1 oz. Ginger
5 Scallion
27 oz. Minced Beef
1 tbsp. Sichuan pepper
2.1 oz. Soy Sauce
1 1/5 cup Water, 1 cup for the wrapper and 1/5 cup for filling
1/4 cup Oil, for Sichuan pepper
1 tsp. Ground White Pepper
0.7 oz. Oyster sauce
0.2 oz. Sesame oil
16.5 oz. Flour
1 tsp. Salt
0.9 oz. Cooking wine
Egg drop soup
11.5 oz. Tomato
2 Egg
1/4 tsp. Ground White Pepper

Directions:

Dice onions and scallions and mince ginger, set aside in separate bowls.

Stir fry sichuan peppers until aromatic, then filter out the oil into a bowl. Add soy sauce into the same pan, bring to boil, and remove to a bowl.

In a large bowl, combine ground beef, water, cooking wine, filtered oil, cooked soy sauce, white pepper, oyster sauce, minced ginger, chopped scallion, chopped onion and sesame oil. Mix and set aside.

Add salt and water to a bowl of flour, stirring and kneading into a dough. Rest for about 10 minutes. Then knead and divide into smaller pieces. Soak them in a bowl full of oil for 2-3 hours.

Take a piece of dough, flatten it into a square, and then gently tug it out, so the dough is long and thin. Place a spoonful of meat on one end and fold a corner of the dough over it. Keep folding and rolling from one end of the dough to the other, tucking the meat inside.

Sear the pancakes on a hot pan, 5 minutes on each side. Add a bit of oil after the first flip. When the pancakes turn golden brown, remove and set aside.

In a pot of boiling water, add chopped tomatoes and stir. Beat eggs, season with salt and white pepper, and add it into the pot as well, using a strainer to give a cloudy effect.

Serve the pancakes with tomato soup. Enjoy!