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Method:
Mix ingredient A into flour dough
and cover with a damp cloth, then let sit for 20 minutes until done.
Divide the dough into three equal portions, roll each portion into a
thin round crepe, then fry with a little oil in frying pan until done
and remove. Cut stewed beef shank into thin slices. Rinse
the white part of scallions and cut into two sections. Heat 2
tablespoons cooking oil to stir-fry sweet bean paste for a minute, add
sugar and water, stir until evenly done, and remove. Spread each
crepe with a layer of cooked seasonings, then line stewed beef shank
and scallion sections in center. Roll up into cylinders and cut
diagonally into two sections if desired. Serve.
Note: Fried crepes can be
substituted with scallion cake, or prepared in large amounts with any
excess stored in the freezer. Remove when needed.
Readymade crepes are also available. Slice stewed beef just
before using as it dries out easily.
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