做法
- 做饼皮:面粉与盐拌匀,边搅边淋入沸水(用筷子搅)。略揉成柔软面团。盖好醒 30 分钟。
- 面团分成 4 份。每份擀成 25 厘米长的椭圆薄片。表面刷融化的猪油,撒葱花和一小撮盐。沿长边紧紧卷成长绳。
- 把绳盘成扁平的圆饼,尾端塞入底部。手掌按平,再擀成 22 厘米直径、5 毫米厚的圆饼。
- 宽口锅中火热 1 大勺油。每张饼煎每面 2 分钟,至深金色、层次明显鼓起。煎好后用布盖住保温。
- 把预先卤好的牛腱切薄片。
- 组合:取一张温热的饼,中央涂一大勺海鲜酱。中央铺上牛腱片,再放葱丝、黄瓜丝和一把香菜。把饼紧紧卷成圆筒,斜切两半。立刻吃;饼的酥脆、牛肉的浓郁、海鲜酱的甜与香菜的清香——就是这道菜的全部。
Common questions
Can 牛肉卷饼 be made ahead?
牛肉卷饼 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is 牛肉卷饼 spicy?
牛肉卷饼 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 牛肉卷饼 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 牛肉卷饼 to make at home?
牛肉卷饼 sits at intermediate difficulty — total time about 120 minutes. The ingredients are not unusual but the timing requires attention.
Can 牛肉卷饼 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
牛肉卷饼来自 1949 年随国民党迁台的北方老兵——葱油饼是北京/山东技法,但卷入卤味牛腱是台湾本土化的产物。如今它在台北地铁站旁的小店和夜市里售卖。台湾大学附近的永康街区以专门做卷饼的店出名。这道小吃便携性好,有时也被当上班族午餐——比米饭或面条更耐放。
